CROCK POT ITALIAN SAUSAGE SPAGHETTI
Crock pot Italian sausage spaghetti is one of our favorites. Just add some Italian bread or cornbread and you have a meal. This dish is spicy and a great comfort food for cold weather or anytime. If you don’t like spicy, cut back on the seasonings. Everyone I serve this dish loves it.
Crock pot Italian sausage spaghetti makes a wonderful and easy weeknight meal.
1 to 1 1/2 pounds Italian sausage
1 tablespoon olive oil or cooking oil
3 green peppers, seeded and cut into rings. (I use one orange, one green and one red)
1 large onion, peeled and cut into rings
1 (10 ounce) can tomatoes and green chilis
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can chicken broth
1 teaspoon oregano or Italian seasoning
1 teaspoon minced garlic
1 teaspoon dried basil
1 bay leaf
1/4 teaspoon black pepper
1/2 teaspoon salt
Few drops hot sauce (Optional)
8 ounces thin or angel hair pasta
Brown the Italian sausage in a skillet on top of the stove in the oil. Add the pepper and onion rings to the crock pot and place browned Italian sausage on top. In a large bowl combine the tomatoes and green chilis, tomato sauce, chicken broth, oregano, garlic, basil, bay leaf, black pepper, salt and hot sauce. Stir to combine. Pour over the sausage, onions and peppers. Cook on low heat in the crock pot 7 to 8 hours or high 4 to 5 hours. Remove sausage from pot and set aside. Turn the temperature to high on the crock pot and add the spaghetti for about 30 minutes until tender and cooked. (I use the thin or angel hair because it cooks in 30 minutes. If you use the thick it will take a little longer). Remove bay leaf before serving. You can add the sausage back to the pot if you want to reheat it or just serve over the spaghetti and peppers on a platter. Makes 6 to 8 servings. Enjoy!
You might also like my recipe for Baked Spaghetti.
Crock Pot Italian Sausage Spaghetti
Ingredients
- 1 to 1 1/2 pounds Italian sausage
- 1 tablespoon olive oil or cooking oil
- 3 green peppers seeded and cut into rings. (I use one orange, one green and one red)
- 1 large onion peeled and cut into rings
- 1 10 ounce can tomatoes and green chilis
- 1 8 ounce can tomato sauce
- 1 14.5 ounce can chicken broth
- 1 teaspoon oregano or Italian seasoning
- 1 teaspoon minced garlic
- 1 teaspoon dried basil
- 1 bay leaf
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- Few drops hot sauce Optional
- 8 ounces thin or angel hair pasta
Instructions
- Brown the Italian sausage in a skillet on top of the stove in the oil. Add the pepper and onion rings to the crock pot and place browned Italian sausage on top.
- In a large bowl combine the tomatoes and green chilis, tomato sauce, chicken broth, oregano, garlic, basil, bay leaf, black pepper, salt and hot sauce. Stir to combine. Pour over the sausage, onions and peppers. Cook on low heat in the crock pot 7 to 8 hours or high 4 to 5 hours.
- Remove sausage from pot and set aside. Turn the temperature to high on the crock pot and add the spaghetti for about 30 minutes until tender and cooked. (I use the thin or angel hair because it cooks in 30 minutes. If you use the thick it will take a little longer). Remove bay leaf before serving. You can add the sausage back to the pot if you want to reheat it or just serve over the spaghetti and peppers on a platter.
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