Slow Cooker Italian Sausage, Pepper, and Onion Pasta
Equipment
- Slow Cooker
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 pound Italian sausage links
- 2 bell peppers, sliced
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup chicken broth
- 12 ounces rigatoni pasta
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- Add the Italian sausage links, sliced bell peppers, sliced onion, and minced garlic to the slow cooker.
- Pour in the crushed tomatoes, then stir in the oregano, basil, chicken broth, salt, and black pepper.
- Cover and cook on low for 6 to 7 hours until the sausages are fully cooked and the vegetables are soft.
- About 15 minutes before serving, cook the rigatoni in a large pot of salted boiling water according to package directions. Drain the pasta.
- Remove the sausages from the slow cooker and slice them into rounds. Return the slices to the sauce and stir to combine.
- Add the drained pasta to the slow cooker and toss everything together until the pasta is coated with sauce.
- Serve portions in bowls topped with grated Parmesan cheese.
Notes
Slice the sausages after cooking so they stay intact during the long simmer. If the sauce seems thick at the end, stir in a splash of the pasta cooking water before adding the rigatoni. Leftovers store well in the fridge for up to three days and reheat smoothly with a little extra broth to loosen the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Pot, Knife, Cutting Board
Cuisine: Italian
Equipment: Slow Cooker, Large Pot, Knife, Cutting Board