Target: 6 × 4 inches · landscape

Slow-Cooker Italian Sausage and Peppers

275 min · 6 servings

Ingredients

□ 2 tbsp extra-virgin olive oil

□ 2 lb sweet Italian sausage links

□ 1 large yellow onion, thinly sliced

□ 4 garlic cloves, minced

□ 2 tbsp tomato paste

□ 1 (28 oz) can crushed tomatoes

□ 1/2 cup low-sodium chicken broth

□ 2 tsp dried Italian seasoning

□ 1/2 tsp fennel seeds, lightly crushed

□ 1/2 tsp kosher salt

□ 1/4 tsp black pepper

□ 1 large red bell pepper, cut into 1/2-inch strips

□ 1 large yellow bell pepper, cut into 1/2-inch strips

□

□ 2 tbsp chopped fresh parsley

1. Slice the onion and peppers, mince garlic, and crush fennel. Brown the sausage in olive oil and transfer to the slow cooker.

2. Soften onion, garlic, and tomato paste in the skillet. Add tomatoes, broth, and seasonings, pour over sausage, and cook on Low for 2 hours.

3. Add the pepper strips and fold gently into the sauce. Cook 2 hours more, until sausage reaches 160 F and peppers soften but hold shape.

4. Choose sandwiches with toasted rolls and provolone, or replace them with 1 lb rigatoni; finish either serving with parsley.

Cook’s note: Add peppers after the first cook so they soften in the sauce but remain distinct.