Complimentary Recipe – Linguine with Venison Sausage, Sun-Dried Tomatoes and Broccoli 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

Linguine with Venison Sausage, Sun-Dried Tomatoes and Broccoli
1 lb.	Linguine.
1-1/2 cups	Broccoli, cut into florets.
1 cup	Sun-dried tomatoes (see recipe).
1/2 lb.	Smoked venison sausage.
1	White onion.
2 tsp.	Minced garlic.
5 tsp.	Olive oil.
	Romano or Parmesan cheese.
Cook linguine to the desired stage (al dente or softer), slice the onion into strips lengthwise, cut sausage into 1/4 slices and quarter them. Heat 3 tsp. olive oil in a pan over medium heat, add the garlic and cook until it begins to brown, add the onion until they are soft. Add sausage, sun-dried tomatoes and broccoli and cook until broccoli is done and turns bright green. Place pasta into large bowl, pour the contents of the pan on top and drizzle the remaining olive oil over it (if desired). Mix and serve with a sprinkle of cheese. Warm bread and red wine go well with this.
	Serves 2

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