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Elk Sausage & Garden Rotini

Ratings 5 from 2 votes
Prep Time: 5 mins Cook Time: 25 mins Total Time: 30 mins
Servings 5

This Elk Sausage & Garden Rotini recipe is a delicious and hearty way to use up excess ground sausage, whether it's from wild game or domestic sources. It's a quick, 30-minute meal that yields plenty of leftovers, perfect for on-the-go or enjoying later.

  • 12 ounces Garden (tri-color) rotini pasta (Any short-cut pasta will work)
  • 1 tablespoon Olive oil
  • 1 pound Elk sausage (Any wild game or domestic sausage will work)
  • 6 cloves Diced garlic
  • 15 ounces Canned petite diced tomatoes (with water/juice)
  • 2.25 ounces Canned sliced black olives
  • 2 cups Baby spinach
  • 3 tablespoons Chopped fresh basil (Reduce to 1/3 if using dried basil)
  • Red pepper flakes
  • Salt and pepper
  1. Lightly salt a pot of water and bring to a rolling boil. Add pasta and cook until al dente. Drain and set aside when done. While boiling, continue with the rest of the recipe.

  2. Heat a drizzle of olive oil in a large skillet over medium-high heat. Break up the sausage in the pan until you can't see any pink. When the sausage is almost all browned, add the garlic and cook until soft and fragrant.

    If using sausage in casings, remove the casings and break apart into small chunks. You may need to adjust the amount of oil used per the fat content of the sausage you're using.
  3. Add canned tomatoes, sliced black olives, baby spinach and basil. Add Red Pepper flakes to taste for additional heat. Reduce the burner to medium-low and stir until tomatoes have softened and spinach has cooked down.

    When adding red pepper flakes makes sure to take into account how spicy your sausage is.
  4. Add the drained pasta to the meat sauce and mix thoroughly.