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Slow Cooker Tomato and Sausage Pasta


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  • 4 mild Italian sausages,casings removed and broken in bite size pieces
  • 1 onion sliced
  • \1 eggplant,chopped in 3/4 in. pieces
  • 1 pkge cremini mushrooms,sliced
  • 3 cloves garlic,sliced
  • 1 bottle strained tomatoes
  • 2 tbsp tomato paste
  • 2 tsp balsamic vinegar
  • 1 tsp Italian herb seasoning1/4 tsp hot pepper flakes
  • Pinch each salt and pepper
  • 1 tbsp all-purpose flour
  • 700 gr fusilli pasta
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves,torn



Step 1

In slow cooker,combine sausages,onion,eggplant,mushrooms and garlic;stir in strained tomatoes,tomato paste,vinegar,Italian seasoning,hot pepper flakes,salt and pepper. Cover and cook on low heat until sausage is cooked through and eggplant is tender,6 to 8 hours.
Whisk flour with 1 tbsp water until smooth;whisk into slow cooker. Cover and cook on high until slightly thickened,about 10 minutes.

Meanwhile, in large pot of boiling salted water,cook pasta according to package directions until al dente,drain. Spoon sauce over pasta;top with Parmesan cheese and basil.


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