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Sausage-Veggie Pasta Sauce

 Sausage-Veggie Pasta Sauce
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.
7 ServingsPrep: 25 min. Cook: 6 hours


  • 1 pound Johnsonville® Mild Ground Italian 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


  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Sausage-Veggie Pasta Sauce (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.