Slow-Cooker Italian Sausage and Peppers

Browned sweet Italian sausage slow-cooks in tomato and herb sauce with peppers added partway through, then fills toasted rolls with provolone or becomes a rigatoni supper.

275 min

6 servings

Toasted hoagie roll filled with Italian sausage, red and yellow peppers, tomato sauce, and melted provolone.

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

Equipment

6-quart slow cooker · Large skillet · Tongs · Instant-read thermometer · Broiler-safe baking sheet · Large pot

Preserve the pepper strips

Add the peppers partway through and fold them gently into the sauce so the cooked pieces stay distinct.

Choose one finish

Serve in toasted hoagie rolls with provolone, or replace both with rigatoni for a pasta supper.

Prep and brown

01. Slice the onion and both bell peppers into broad strips, mince the garlic, and crush the fennel; hold the peppers aside.

02. Brown the sweet Italian sausage on all sides in olive oil, working in batches, then transfer it to the slow cooker.

Build the sauce

03. Soften the onion in the skillet, then stir in garlic and tomato paste, scraping up browned bits.

04. Stir in tomatoes, broth, and seasonings, pour over the sausage, and cook covered on Low for 2 hours.

Add peppers and finish

05. After the first cook, fold in the red and yellow pepper strips gently so they stay in broad pieces.

06. Cover and cook 2 hours more, until sausage reaches 160 F and peppers are tender but distinct.

Serve either way

07. Sandwiches: toast rolls, fill with sausage, peppers, and sauce, add provolone, and broil until melted. Pasta: replace rolls and cheese with 1 lb rigatoni, reserve 1 cup pasta water, and toss with sliced sausage and sauce.

08. Scatter parsley over the hot sandwiches or pasta and pass extra sauce at the table.