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Sausage Pasta Stew

1 pound turkey Italian sausage links, casings removed
4 cups water
1 jar (26 ounces) meatless spaghetti sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 medium yellow summer squash, halved lengthwise and cut into 1-inch pieces
2 medium carrots, cut into 1/4-inch slices
1 medium sweet red or green pepper, diced
1/3 cup chopped onion
1-1/2 cups uncooked spiral pasta
1 cup frozen peas
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Printed from tasteofhome.com May 17, 2008

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Sausage Pasta Stew cont.

In a nonstick skillet, cook sausage over medium heat until no longer
pink; drain and place in a 5-qt. slow cooker. Add water, spaghetti
sauce, beans, summer squash, carrots, red pepper and onion; mix well.
Cover and cook on low for 7-9 hours or until vegetables are tender.
Stir in the pasta, peas, sugar, salt and pepper; mix well. Cover and
cook on high for 15-20 minutes or until pasta is tender.

Yield: 8 servings.