Slow Cooker Italian Sausage and Peppers
An easy recipe for Slow Cooker Italian Sausage and Peppers that simmers all day in a chunky tomato sauce. Perfect over rigatoni or on hoagie rolls topped with mozzarella cheese!
- Yield: 5
Ingredients
- 1 package mild Italian sausage links (5–6 links)
- 3 bell peppers, sliced (3 pack of bell peppers)
- 2 white or sweet onions, sliced
- 28 oz can crushed tomatoes
- 1 T minced garlic
- 1/2 t dried oregano or Italian seasoning
- 5–6 fresh basil leaves
- salt and pepper to taste
- 5–6 hoagie rolls, for serving (optional)
- 1 1/2 C shredded mozzarella cheese, for serving (optional)
- 12 oz cooked rigatoni, for serving (optional)
Alternatively you can use a jar of pasta sauce (I like to use Prego Traditional) instead of the crushed tomatoes and seasonings. Also another time saver is to not add the sliced peppers and onions in the slow cooker and just get a frozen bag of sliced peppers and onions and heat up in the microwave or stove and serve separately.
Instructions
- Place sausage links in the bottom of slow cooker.
- Top with sliced peppers and onions.
- Pour crushed tomatoes and dried oregano or Italian seasoning on top.
- Season with salt and pepper.
- Add basil leaves on top of tomatoes.
- Cover and cook on low for 7-8 hours.
- Serve on hoagie rolls topped with shredded mozzarella cheese or over rigatoni.
Notes
I didn’t put exact measurements for salt and pepper since it really depends on what brand of crushed tomatoes you use. I tend to use no salt when possible so I use a little more salt. If you use a brand that may already have salt in it you may want to use less. What I suggest is start by adding a little, maybe 1/4 t or so and you can always add more at the end if needed.