Slow Cooker Marinara with Italian Sausage

Print

Rate this post

Slow cooker pasta sauces are a staple in our house. I typically double a batch and freeze portions in resealable sandwich size bags. This recipe is my all time favorite. You can use it in place of  jarred sauce with any recipe – and it’s so much better! Tonight it’s delicious paired with the deep flavors of browned Italian sausage and nice fresh shaved parmesan. Round out the meal with a crisp and easy Caesar salad and you’re all set. Enjoy!

Slow Cooker Marinara with Italian Sausage

SERVINGS : 4 PEOPLE COOK TIME : HOURS PREP TIME : MINUTES

INGREDIENTS

  • 8 ounces bowtie pasta
  • 1 tablespoon olive oil
  • 1 pound Italian sausage links, cut into 1″ rounds
  • 1/4 cup parmesan
  • Marinara
  • 2 tablespoons butter
  • 1/2 cup carrot, diced
  • 1 cup onion, chopped
  • 1/4 cup celery, diced
  • 5 cloves garlic, minced or pressed
  • 56 ounces petite diced tomatoes
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • kosher salt and pepper

DIRECTIONS

  1. To prepare the marinara: heat butter in a heavy skillet over medium high heat.
  2. When it begins to bubble onion, carrot, celery, add garlic and sauté until carrot is tender – about 5 minutes.
  3. Transfer to the bowl of the slow cooker. Add remaining ingredients.
  4. Cook on low for 7-8 hours.
  5. Use an immersion blender (blender stick) or carefully transfer half the marinara to a blender. Blend until somewhat smooth and stir to combine.
  6. Season with kosher salt and pepper to taste.
  7. If it is a little too tangy, add a small amount of sugar.
  8. Cook pasta according to package directions. Drain all but 1/4 cup pasta water. Return pasta to pot and toss in reserved pasta water. Cover to keep warm.
  9. Heat olive oil over medium high heat in a heavy skillet. When the oil begins to shimmer, add sausage.
  10. Brown sausage on all sides – about 5 minutes.
  11. Add 1/2 cup water to the skillet, reduce heat to medium-low, cover, and let cook for about 10 minutes.
  12. Drain the reserved water from the pasta and toss with sauce. Top with sausage and garnish with parmesan.
  13. Freeze remaining sauce for another night.

Nutritional Information

Serving Size 444g Calories 650 Fat 23 Sat Fat 8 Sodium 1298 Carbs 66 Sugars 13 Fiber 7 Protein 46.

Creamy Caesar Salad

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 head romaine lettuce
  • 1 cup croutons
  • 1/2 cup Parmesan (shaved)
  • Dressing
  • 1/3 cup Greek yogurt
  • 1-2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon anchovy paste
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon pepper
  • 1 clove garlic, minced or pressed

DIRECTIONS

  1. Combine all dressing ingredients in a small bowl. Start with 1T lemon juice. The yogurt provides a tartness and can be overdone if you add too much lemon juice.
  2. Process the dressing with a blender stick or whisk vigorously.
  3. Place lettuce in a salad bowl. Toss a small amounts of dressing at a time. Sprinkle with croutons and shaved parmesan.

Nutritional Information

Serving Size 154g Calories 210 Fat 15 Sat Fat 6 Carbs 10 Fiber 1 Sugars 2 Protein 15.

NOTES

KID NOTE: They loved the pasta and sausage. Not great salad eaters so I served celery and carrot sticks.

VEGETARIAN TIP: Replace the sausage with sautéed vegetables of your choosing.

GLUTEN MODIFICATIONS: Use a brown rice pasta. Either use GF croutons or nuts in the salad.

Leave a Reply