Need an easy, tasty way to incorporate that delicious sausage you went ahead and made when you shot your doe or buck? Try this favorite, which should please everyone at the table – even picky eaters. Check out more on my blog, —> here <—
One Tablespoon olive oil
One pound Venison sausage
One onion, minced
8 garlic cloves, minced
1 Cup cherry tomatoes
1/8 tsp red pepper flakes
2 tsp all-purpose flour
2 Cups chicken broth
1 Cup dry white wine (decent enough to drink)
1/2 Cup Asiago cheese (apx 1 oz)
salt + pepper
1 pound broccoli or broccolini cut into small florets + stems sliced on the bias in 1-inch pieces or so
12 oz penne pasta (whole wheat for healthiest, but you can sub white or better yet, make your own)
1/4 Cup shredded fresh basil… a few dashes of dried if that’s all you have
Heat 1.5 tsp of the oil in a 12-inch, non-stick skillet over medium-high heat until hot. Remove sausages from their casings and cut into 1-inch-sized pieces.
Add the sausage to the hot pan and cook until pink all over from cooking, about 3 minutes.
MEANWHILE, while you’re cooking the sausage, bring 4 quarts of water to a boil in a medium-large pot. When it reaches boiling, add the broccoli and add 1 tablespoon of salt and cook – stirring often – until the broccoli is tender-crisp, about 2-4 minutes. Using a slotted spoon, transfer the broccoli to a paper-towel-lined plate and set aside. Return the water to a boil, add the pasta, and cook until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
When the sausage is done “pinking,” transfer the meat to another bowl and return the pan to the heat.
Next up in the skillet, you’re going to add the remaining oil to the pan, and when it heats up again over medium, add the onion and cook until softened – about 5 minutes. Stir in the tomatoes, garlic, and red pepper flakes and cook until fragrant, about 30 seconds.
Then stir in the flour and cook for a minute. Then slowly whisk in the broth and wine, bringing to a simmer, scraping up the cooked bits from the sausage as you go. Cook, stirring occasionally, until the sauce thickens, about 15 minutes.
Return the sausage along with any accumulated juices back to the skillet. Simmer until the sausage is fully cooked through, about 1-3 minutes depending on the size of your sausage sections.
Off the heat, stir in the Asiago and season with salt and pepper to your taste. Add the sausage-broth mixture, broccolini, and basil to the pasta and toss to combine. Before serving, add the reserved cooking water from the broccolini/pasta back in if needed to loosen up the sauce. Enjoy.