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Description
The sure-fire combination of sausages, peppers and onions is ready-when-you-are when you make them in the slow cooker. (Once the sausages are cooked through and the peppers and onions are tender, they can hold on “warm” for up to 2 hours.) Searing the sausages in a skillet is the only cooking you’ll have to do, but it’s an important step that fortifies the sauce with the sausage’s brawny, spiced juices. The sweet peppers and onions will tangle in the light, tangy tomato sauce. (Save extra sauce for tomorrow’s pasta, or if you want a thicker sauce, strain and reduce in a saucepan on the stovetop.) Pile everything into a sub — perhaps with some mozzarella broiled on top — or over pasta, roasted potatoes or gnocchi.
Ingredients
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3bell peppers (any colors), sliced 1/4-inch thick 1large yellow onion, halved and sliced 1/4-inch thick 1teaspoon garlic powder 1teaspoon dried oregano 1/2teaspoon crushed red pepper (optional) 1Parmesan rind (optional) Salt and black pepper 1tablespoon extra-virgin olive oil 1 1/2 to 2pounds sweet or hot Italian sausage One (14-ounce) can crushed tomatoes Torn basil leaves, for serving (optional)
Directions
In a 5- to 8-quart slow cooker, add the peppers, onion, garlic powder, oregano and red pepper and Parmesan rind (if using). Season with salt and pepper and toss to combine. Set aside. Heat the oil in a large skillet over medium. Add the sausage and cook, turning occasionally, until browned all over, 8 to 10 minutes. Transfer to the slow cooker. With the heat off under the skillet, pour in the crushed tomatoes and scrape up any browned bits from the skillet. Scrape the tomatoes into the slow cooker. Toss gently to combine. Cover and cook on low until the vegetables are tender and the sausage is cooked through, 4 to 6 hours. Season to taste with salt and pepper. Top with the basil, if desired. Serve as a sub, or over pasta, gnocchi, or roast potatoes
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