CAROLINA SAUCY VENISON SAUSAGE & PASTA

      Title: CAROLINA SAUCY VENISON SAUSAGE & PASTA
  Categories: Wild game, Venison, Pasta, Sausage
       Yield: 6 Servings
  
   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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