Monday, September 21, 2015

Spicy Venison Sausage Pasta

I have a lot of venison sausage on hand and it has a distinct garlic flavor so Honey and I don't really enjoy it for breakfast. Today I decided that I wanted to cook some but at 97 degrees it's just too hot to grill out. I went to Pinterest and found a recipe that I though might work and it was outstanding. It was a spicy cheese combo but with the pasta included that helped to even out the flavors. We loved it and will make it again in the near future.

Spicy Venison Sausage Pasta


  • 1 tbsp olive oil
  • 1 lb  spicy Vension sausage
  • 1.5 cups diced onion
  • 2 cloves garlic, minced (I omitted this because of my sausage)
  • 2 cups low-sodium chicken broth
  • 1 (10 oz) can diced tomatoes
  • ½ cup heavy cream (I was out of heavy cream so used 1/4 cup of sour cream)
  • 8 oz penne pasta (if following a gluten free diet make sure it is gluten-free)
  • ½ teaspoon salt and pepper, each
  • 1 cup Monterey Jack cheese, shredded
  • ⅓ cup thinly sliced scallions


  1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
  2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
  3. Remove skillet from heat and stir in ½ cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.
Makes: 4 servings.

Thanks for stopping by y'all and please come again soon!