Carolina Saucy Venison Sausage And Pasta

Directions

1. 1/2 Lbs Yellow Summer Squash (1 - hard and not seedy)
2. 2.0 cns Tomatoes (14 to 16 ounce cans) diced 1 ea. Tomato Paste (small can)
3. 2 ea. Garlic cloves, large, minced2 c. Mushrooms - sliced, or possibly 3 c. of stems and caps 1 ea. Onion (large) coarsely chopped1 tsp Basil - dried1 tsp Oregano - dried1 ea. Bouillon cube (beef)
4. 16 ounce. Pasta twirls, trios, or possibly similar1 tsp Chili Pwdr (optional)
5. 1 tsp Louisiana Warm Sauce (optional)
6. Parley to garnish
7. In a large skillet over medium to high heat cook and stir sausage and garlic for about 10 min or possibly till lightly browned. Remember which the venison sausage has very little if any fat and it will burn if you are not particularly observant. Now add in the mushrooms and the onion. Cook for 3 to 4 more min.
8. Add in the zucchini, summer squash, tomatoes, basil, oregano and the bouillon cube. Add in the chili pwdr and the warm sauce. Bring to a boil, stirring all ingredients together. Reduce the heat and simmer for 15 min, or possibly till the zucchini is tender but yet crisp. Be sure to stir occasionally so things do not burn on the bottom of the pot.
9. When finished toss with pasta and then sprinkle on liberal amounts of parsley.
10. Total preparation time should be less than 30 min.