1 pound venison Italian sausage
2 teaspoons canola oil
1/3 cup onion, diced
3 cloves garlic, minced
28 ounce can seasoned, diced tomatoes
½ teaspoon seasoned salt
12 ounces bow tie pasta
1 ½ cups heavy cream
Bring pot of water to boil for pasta.
Meanwhile, cook venison Italian sausage in canola oil.
After the sausage is fully cooked add onion and garlic then sauté until golden brown.
Stir canned tomatoes and salt into sausage mixture.
Cook pasta until al dente (about 10 minutes) while tomato sauce simmers.
Add heavy cream to tomato sauce and simmer for 5 minutes.
Add cooked pasta to sauce, heat through.
Sprinkle with parsley and serve.
This recipe was inspired by Bow Ties with Sausage, Tomatoes and Cream, click here for that recipe.
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