"Since most kids will try anything to do with pizza, I rely on this recipe when one of my two teenage sons has a friend stay for dinner," shares Anita Doughty of West Des Moines, Iowa. "It's frequently a hit."
- 1 pound bulk Italian sausage
- 1 can (28 ounces) crushed tomatoes
- 1 can (16 ounces) chili beans, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon quick-cooking tapioca
- 1 tablespoon dried basil
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon sugar
- Hot cooked pasta
- Shredded part-skim mozzarella cheese, optional
- In a large skillet over medium heat, cook the sausage until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the next 13 ingredients.
Cover and cook on low for 8-9 hours or until slightly thickened. Discard bay leaf. Stir before serving with pasta. Sprinkle with mozzarella cheese if desired.
Freeze option: Do not cook or add pasta. Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook pasta according to package directions. Place sausage mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Serve with pasta and, if desired, mozzarella cheese. Yield: 6 servings.
Originally published as Pizza in a Pot in Quick Cooking September/October 1999, p35
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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