It’s been awhile since I shared a delicious slow cooker recipe with you and this one is soooo good! I will admit that it does require a little more work than a recipe I would normally recommend does but it is worth it and I’ll even share my shortcut tips (in red).
Sausage Pasta Stew
1 pound turkey Italian sausage links, casings removed (did this the night before to save time in the am)
4 cups water
1 jar (26 oz) meatless spaghetti sauce
1 can (16 oz) kidney beans, rinsed and drained
1 medium yellow summer squash, halved lengthwise and cut into 1-inch pieces (I asked hubby really really nicely and he did this for me the night before)
2 medium carrots, cut into 1/4 inch slices (I used baby carrots and didn’t bother to cut them up)
1 medium sweet red pepper, diced
1/3 cup chopped onion (I just cut into big chunks and then picked them out later)
1 1/2 cups uncooked spiral pasta
1 cup frozen peas (didn’t have any so just skipped but it sure would have looked even prettier with them)
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
In a nonstick skillet, cook sausage over medium heat until no longer pink; drain and place in a 5 quart slow cooker. Add water, spaghetti sauce, beans, summer squash, carrots, red pepper and onion; mix well. Cover and cook on low for 7-9 hours or until vegetables are tender.
Stir in the pasta, peas, sugar, salt and pepper; mix well. Cover and cook on high for 15-20 minutes or until pasta is tender.
Yield: 8 servings
Source: Taste of Home Slow Cooker Recipes 2007
Doesn’t that look pretty and colorful and so perfect for fall! Served with delicious homemade bread from the breadmachine, so yummy!Don’t forget to visit Sandra’s place for many more slow cooker recipes.