Italian Sausage and Peppers
Cook Time 8-1/4 to 9-1/4
Makes 4 servings
|3||cups (1-inch) bell pepper chunks, preferably a mix of red, yellow and green*|
|1||small onion, cut into thin wedges|
|3||cloves garlic, minced|
|4||links hot or mild Italian sausage (about 1 pound)|
|1||cup pasta or marinara sauce|
|1/4||cup red wine or port|
|Hot cooked spaghetti|
|1/4||cup grated Parmesan or Romano cheese|
*Look for mixed bell pepper chunks at your supermarket salad bar.
- Coat slow cooker with cooking spray. Place bell peppers, onion and garlic in slow cooker. Arrange sausage over vegetables. Combine pasta sauce and wine; pour over sausage. Cover; cook on LOW 8 to 9 hours or on HIGH 4 to 5 hours.
- Transfer sausage to serving platter; cover with foil to keep warm. Skim off and discard fat from juices in slow cooker.
- Turn heat to HIGH. Mix cornstarch with water until smooth; add to slow cooker. Cook 15 minutes or until sauce is thickened, stirring once. Serve sauce over spaghetti and sausage; top with cheese.
|Saturated Fat||16 g|
|Total Fat||34 g|
|Calories from Fat||61 %|
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