16 ounces mini penne pasta
1 Tbsp. canola oil
1 pound venison
2 Tbsp. minced onion
1 can (6 ounces) tomato paste
1 can (16 ounce) diced tomatoes
1 cup water
3 tsp salt
1 tsp garlic power
¼ tsp pepper
Shredded cheddar cheese
Preheat Pit Boss grill to 350 degrees.
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.
Meanwhile, heat canola oil in a large cast iron skillet over medium-high heat until it begins to smoke. Add venison, minced onion, salt, pepper, and garlic power and cook stirring to break apart until browned and cooked. Add in the drained pasta and then stir in tomato paste, diced tomatoes and water until combined.
Grill for 30 minutes, then sprinkle evenly with shredded shedder cheese and continue cooking until the cheese is bubble and browned.
