Looking for a ‘set it and forget’ dinner that’s made in the crockpot? Hearty, healthy, and full of flavor, this sausage pasta is the weekly recipe that can go from season to season all year round!
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
Directions :
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.
