1 - 1 1/2 lb. hot sausage
1 - 1 1/2 lb. zucchini or yellow summer squash
8 oz. can tomato sauce
1/2 tsp. basil

Use bulk sausage or remove skin by running sausages under cold water, then slit skin with a sharp paring knife. Use a heavy skillet and brown the sausage 20 minutes (it should be crumbly). Pare and dice squash into 1" cubes. Toss squash and browned sausage together in the skillet, add an 8 ounce can tomato sauce and 1/2 teaspoon basil. Simmer 20 t 30 minutes Serve over rice or macaroni.