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Sausage-Veggie Pasta Sauce Recipe

With this recipe, I can sneak so many vegetables past my young sons—and they even ask for seconds! Plus, it smells wonderful simmering all day long. Make it interesting with different pasta shapes.

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Sausage-Veggie Pasta Sauce Recipe

Prep: 25 min. Cook: 6 hours

Yield: 7 Servings

25 360 385

Ingredients

1 pound Johnsonville® Ground Sausage
1/2 pound sliced fresh mushrooms
1 can (14-1/2 ounces) diced tomatoes, undrained
1 jar (14 ounces) marinara or spaghetti sauce
1 cup shredded carrots
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 small onion, chopped
1 can (6 ounces) tomato paste
3 garlic cloves, minced
1 tablespoon sugar
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
Hot cooked spaghetti

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the mushrooms, tomatoes, marinara sauce, carrots, peppers, onion, tomato paste, garlic, sugar, basil and oregano. Cover and cook on low for 6-8 hours or until meat is no longer pink and vegetables are tender. Serve with spaghetti. Yield: 7 servings.

Originally published as Sausage-Veggie Pasta Sauce in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p47