Creamy Venison Rigatoni

[archerystud]

Modified a recipe tonight that I had found earlier. My family loved it. Great when served with garlic bread.

• 1 pound rigatoni pasta

• 2 tablespoons olive oil

• 1 clove garlic, minced

• 1-1.5 pounds Venison Farmer Style sausage

• 12 ounces frozen green peas

• 1 1/2 cups heavy cream

• ½ tsp basil

• 4 tablespoons butter

• 2 tablespoons grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas, basil and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese. Add salt and pepper to taste.

[DonBo]

Farmer Style Sausage?

[archerystud]

That's what the butcher shops call the recipe. It's similar to a ring bologna....

[deerminator]

So like a country or breakfast style sausage made up in a horseshoe ring, pick your seasoning? If so, that sounds great. We do a similar recipe but with olive oil in place of the cream sauce and penne pasta instead of the rigatoni. Will have to try this recipe with cream sauce. What I've found is that peas really accent any pasta dish like this so we always have some frozen peas in the freezer.