INGREDIENTS
3
cups (1-inch) bell pepper chunks, preferably a mix of red, yellow and green*
1
small onion, cut into thin wedges
3
cloves garlic, minced
4
links hot or mild Italian sausage (about 1 pound)
1
cup pasta or marinara sauce
1/4
cup red wine or port
1
tablespoon cornstarch
1
tablespoon water
Hot cooked spaghetti
1/4
cup grated Parmesan or Romano cheese
*Look for mixed bell pepper chunks at your supermarket salad bar.
PREPARATION:
Slow Cooker Directions
- Coat slow cooker with cooking spray. Place bell peppers, onion and garlic in slow cooker. Arrange sausage over vegetables. Combine pasta sauce and wine; pour over sausage. Cover; cook on LOW 8 to 9 hours or on HIGH 4 to 5 hours.
- Transfer sausage to serving platter; cover with foil to keep warm. Skim off and discard fat from juices in slow cooker.
- Turn heat to HIGH. Mix cornstarch with water until smooth; add to slow cooker. Cook 15 minutes or until sauce is thickened, stirring once. Serve sauce over spaghetti and sausage; top with cheese.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Sodium
1,346 mg
Protein
29 g
Fiber
4 g
Carbohydrate
19 g
Cholesterol
81 mg
Saturated Fat
16 g
Total Fat
34 g
Calories from Fat
61 %
Calories
501
DIETARY EXCHANGE:
Fat
6
Meat
3
Starch
1
