Crock Pot Sausage Pasta
4h 20m·American
Crock Pot Sausage Pasta
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 canned whole tomatoes (lightly drained, 1 can )
- 2 cloves garlic (minced)
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 8 ounces penne (rotini, or other medium pasta)
- shredded Parmesan cheese (fresh basil & parsley, for serving)
Instructions
6 steps
- 1
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.
- 2
Place onion, eggplant, sausage, and mushrooms into the bottom of a 6qt slow cooker. Top with Sausage.
- 3
Combine crushed and whole tomatoes (slightly squished), garlic, vinegar, & seasonings. Pour over the sausage and vegetables.
- 4
Cover and cook on low 7-8 hours or high for 4 hours.
- 5
Before serving, cook pasta according to package directions. Once cooked, stir pasta into the sauce.
- 6
Top with parmesan cheese and fresh herbs for serving.
Progress
0 / 6 steps
Nutrition
Per serving (based on 6 servings)
Calories
355cal
Protein
15.0g
Carbs
34.0g
Fat
19.0g
Fiber
5.0g
Sugar
8.0g
Sodium
557mg
Saturated Fat
7.0g
