3bell peppersany color, seeded and cut into strips
1medium red or white onioncut into strips
3cupsmarinara sauce1 (24-ounce) jar or 3 cups homemade
Fresh minced parsley or basil for garnish
For serving: Cooked pasta or hoagie rolls for serving, fresh grated Mozzarella or Parmesan cheese
Heat a large skillet over medium high heat and add a tablespoon of olive oil. Sear sausage 2-3 minutes on each side, (just until browned, they don’t need to be cooked through). (you can skip this step if you’re pressed for time, but it really adds a ton of flavor).
Place sausage on the bottom of your slow cooker. Top with strips of bell pepper, garlic and onion. Sprinkle with seasonings. Pour marinara sauce over the top and gently stir. Cover and cook on low for 4-5 hours (recommended) or on high for 2-3 hours.
For sandwiches: Toast hoagie rolls in the oven under the broiler for a few minutes or until charred around the edges but still soft. Place a sausage in each roll and top with peppers and sauce. Sprinkle cheese on top and broil for a few minutes or until cheese is melted. Serve immediately, garnished with fresh herbs.
For pasta: Cook your favorite pasta to al dente in heavily salted water. Drain. Serve pasta in individual plates or bowls topped with sausage, peppers and sauce. Serve with grated cheese and fresh herbs for topping.
Nutritional information is approximate and figures 1 sausage per person plus peppers, onions and sauce for topping.
This recipe can be doubled in a 6-quart or larger slow cooker.
Storage: Place leftovers in an airtight container in the fridge for up to 3-4 days.
Freezing: Fully cooked sausages and sauce can be frozen in resealable freezer bag or airtight container for up to 6 months. Thaw completely in the refrigerator before reheating.
Reheating: Reheat in the microwave or in a small saucepan on the stove.