Crock Pot Sausage Pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
6 servings
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Calories
355 kcal
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Course
Main Course, Dinner
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Cuisine
American
Crock Pot Sausage Pasta
Description
This recipe begins by removing casings from Italian sausage links and browning them without breaking into small pieces to keep a rustic texture. A mix of sliced onions, cubed eggplant, and thickly sliced mushrooms forms the vegetable base placed in the slow cooker. Crushed and whole canned tomatoes mixed with garlic, balsamic vinegar, Italian seasoning, and red pepper flakes create the sauce poured over the ingredients.
The dish cooks on low heat for 7-8 hours (or high for 4), allowing the flavors to meld and the vegetables to become tender but not mushy. Pasta is cooked separately according to package instructions until al dente, then stirred in just before serving. Fresh Parmesan and herbs such as basil and parsley garnish the dish, adding freshness and salty richness.
This meal works as a convenient slow-cooker dinner with minimal hands-on time and can be served as a comforting family meal. Its vegetable mixture offers a balance of flavor and texture along with the savory sausage.
Eggplant can be substituted with zucchini or bell peppers to alter texture and flavor. Cooking pasta al dente prevents it from getting mushy when combined with the slow-cooked sauce. Ground beef or turkey may replace sausage; if so, additional seasoning and fennel seeds can boost flavor. Adjust chili flakes to taste.
Ingredients
- 1 pound Italian sausage links
- 1 onion sliced
- 1 eggplant cut into ½-inch cubes, 4 to 5 cups
- 8 ounces mushrooms thickly sliced
- 14.5 ounces crushed tomatoes 1 can
- 14.5 ounces whole tomatoes lightly drained, 1 can, canned
- 2 cloves garlic minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 8 ounces penne pasta rotini, or other medium pasta
- Parmesan Cheese fresh basil & parsley, for serving, shredded
Instructions
- Remove casings from sausage and break into large pieces. Brown in a skillet over medium heat making sure that you don't break the meat up too much. Drain fat.
- Place onion, eggplant, sausage, and mushrooms into the bottom of a 6qt slow cooker. Top with Sausage.
- Combine crushed and whole tomatoes (slightly squished), garlic, vinegar, & seasonings. Pour over the sausage and vegetables.
- Cover and cook on low 7-8 hours or high for 4 hours.
- Before serving, cook pasta according to package directions. Once cooked, stir pasta into the sauce.
- Top with parmesan cheese and fresh herbs for serving.
Notes
- Substitute eggplant with bell peppers or zucchini; add zucchini in the last hour of cooking to avoid mushiness.
- Cook pasta al dente to prevent it from overcooking when combined with the sauce.
- Ground beef or turkey can replace sausage; increase Italian seasoning and add ½ teaspoon fennel seeds if available.
- Adjust red pepper flakes according to desired heat level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 355 | 18% |
| Carbohydrates | 34g | 11% |
| Protein | 15g | 30% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 43mg | 14% |
| Sodium | 557mg | 23% |
| Potassium | 696mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 201IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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