Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Venison Sausage - cut into
-1 in. pieces
-Note: Any sausage could be
-used here.
1 lb Zucchini-(about 2 or 3)cubed
1/2 lb Yellow Summer Squash (1 firm
-and not seedy)
2 cn Tomatoes (14 to 16 oz) diced
1 ea Tomato Paste (small can)
2 ea Garlic cloves, large, minced
2 c Mushrooms - sliced, or
-3 cups of stems and caps
1 lg Onion- coarsely chopped
1 ts Basil - dried
1 ts Oregano - dried
1 ea Bouillon cube (beef)
16 oz Pasta twirls,trios or like
1 ts Chili Powder (optional)
1 ts Louisiana Hot Sauce(optional
Parley to garnish

In a large skillet over medium to high heat cook and stir sausage and
garlic for about 10 minutes or until lightly browned. Remember that
the venison sausage has very little if any fat and it will burn if
you are not particularly observant. Now add the mushrooms and the
onion. Cook for 3 to 4 more minutes.

Add the zucchini, summer squash, tomatoes, basil, oregano and the
bouillon cube. Add the chili powder and the hot sauce. Bring to a
boil, stirring all ingredients together. Reduce the heat and simmer
for 15 minutes, or until the zucchini is tender but yet crisp. Be
sure to stir occasionally so things don't burn on the bottom of the
pot.

When finished toss with pasta and then sprinkle on liberal amounts of
parsley.

Total preparation time should be less than 30 minutes.

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