Ingredients

• 4-6 PHEASANT BREAST FILETS
• 2-3 ITALIAN SAUSAGE LINKS FULLY COOKED AND SLICED
• 2-3 TABLESPOONS OF SEASONINGS ( mixture of seasoning salt, pepper and garlic powder)
• ½ CUP OF VEGETABLE OIL
• 1 LB. PENNE PASTA
• 1 QUART OF CRUSHED OR DICED TOMATOES
• 1 CHOPPED GREEN BELL PEPPER
• 2 TABLESPOONS OF SALT
• 1 CUP OF SHREDDED PARMESAN CHEESE
• ½ STICK OF BUTTER
• 2 CLOVES OF FRESH GARLIC
• 1 TEASPOON OF DRIED ITALIAN SEASONING

Instructions

1. Begin by placing a pot of water on high heat to prepare to cook the pasta. Add 2 tablespoons of salt to the water. Be sure to cover the pot.
2. Mix 2-3 tablespoons of seasoning mix into ½ cup of vegetable oil and mix thoroughly to make a thin paste. Take 4 pheasant breasts and rub with the seasoning coating the whole breast. Place in a dish and set aside.
3. Melt ½ stick of butter in a sauce pan on medium heat. Dice two garlic cloves and place into the melted butter to sautee. Add one quart of crushed or diced tomatoes, 8 oz water and 8 oz chicken stock. Add one teaspoon of dried Italian seasonings and stir into sauce and bring to a boil. Add the sliced fully cooked Italian Sausage. When the sauce begins a slow boil gradually add the shredded Parmesan Cheese stirring constantly until the contents is melted into the sauce. You may add more cheese to suite your desired consistency. Once the cheese is melted, lower heat to a simmer to keep warm.
4. Get a skillet and heat until smoking. Take the pheasant breast and place into the skillet. Cook the breasts for 3-4 minutes on each side depending on the thickness. When finished, remove from the skillet and keep warm. Add the Penne Pasta to the boiling water and when finished, remove, drain then return to the pot. Pour the contents of the sauce pan over the pasta and mix thoroughly. Place the servings of pasta onto a pasta bowl or plate. Slice the pheasant breast into ½ inch slices and place over the pasta.
5. Sprinkle with Parmesan Cheese and crushed red pepper (optional) and serve.
6. Serves 4 -6 people.