Recipe: Country Boy Bowtie Pasta
Everyone remembers mom’s spaghetti and meatballs…and we all love it right? Well here is a simple little spin on the traditional meal. This is one of my family’s favorite, go-to, easy meals after a hard days’ work or weekend spent in the woods for its simplicity, easy prep and clean up. Country Boy Bowtie pasta can be on the table within 45 minutes flat, and is sure to please even the pickiest of palettes. Nine times out of ten my kids pick it over traditional spaghetti. You can’t beat that for a warm, home-cooked meal! Join us as we dig into this delicious quick meal and check out one of PIH’s favorite grub dishes.
- 1lb. Venison (or Wild Hog) Italian Sausage
- 1 Bag Garden Farfalle (Bowtie) Pasta
- 1 Jar Marinara Sauce
- 1 Bunch Organic Spinach (Washed and dried)
- Parmesan Cheese
- Olive Oil
- Large Skillet
- 12qt. Pot
- Medium Saucepan
First thing to do is fill your 12qt. pot three quarters of the way full with water. Sprinkle some salt and throw a few drops of olive oil into the water, and get it boiling. Grab your lb. of Italian Sausage out of the fridge, and cut the casings off the sausage links. The next step will be the most time consuming of the process as you roll the sausage into small balls for cooking. The smaller you roll them the better, and faster, they will cook. During this process make sure your meat is staying good and cold. (**The most important recommendation we have here at Pure Instinct Hunting is to always work with any wild game at very cold temperatures. This ensures you are getting the best flavors of the wild game.**) Next you will want to cut the stalks off of the washed and dried bunch spinach so only the leaves are left.
Grab your large skillet and drizzle just enough olive oil in there to thinly cover the bottom so the cold sausage balls will not stick. Heat the skillet over medium-high heat. While that raises to cooking temperature, pour your bowtie pasta into the boiling water. Remember to set your timer for around 12 minutes and stir occasionally so the pasta won’t stick to the bottom of the pot. You can also heat up the marinara sauce in a small saucepan over low heat now. Transfer your cold sausage balls into the heated skillet and cook until nice and brown on all sides, then reduce the heat to medium-low.
The spinach leaves will go directly into the skillet with the Italian sausage at this point. Gently work in the spinach as it quickly cooks into the skillet absorbing all the flavors and grease of the sausage. Turn the heat off and cover the spinach and sausage so you may strain your cooked pasta. Place the strained pasta into a large bowl, and transfer the sausage and spinach from the skillet into that same bowl. Gently toss the pasta, sausage and spinach with some wooden spoons…and voila! We chose our Favorite HEB brand marinara sauce to top the pasta, along with some shredded Parmesan cheese, and served with HEB French Baguettes and a Caesar salad. Dinner is served!!
We typically serve this meal with Italian sausage processed from wild hog, but our fingers got tired of digging through the freezer so we settled on venison :). Again, our processed meat for this recipe came from Hudson’s Deer Processing in Austin, TX. They are a top notch processing facility with a wide variety of options when processing wild game. This recipe can also be prepared with your own homemade venison/wild hog Italian sausage. You can also jazz it up by adding sun-dried tomatoes, sauteed mushrooms, roasted peppers or anything else you can think of. Add this recipe to your monthly meal plan, and I assure you it will quickly become a family favorite! Let us know when you try it!
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