Italian Sausage and Peppers Pasta
1 pound Italian sausage links
1 tablespoon roasted garlic
1 (16-ounce) bag frozen pepper stir-fry (contains sliced green/red/yellow peppers and onions)
1/2 cup mild pepper rings (drained)
1 (26-ounce) jar tomato and basil pasta sauce
1 (6-ounce) can tomato paste with basil, garlic and oregano
pepper, to taste
1 (9-ounce) package refrigerated fettuccine
1. Place sausage in slow cooker. Stir in garlic, pepper stir-fry, pepper rings, pasta sauce, tomato paste and pepper. Cover, set heat to low and simmer 8-10 hours.
CALORIES (per 1/4 recipe) 738kcal; FAT 38g; CHOL 86mg; SODIUM 2484mg; CARB 68g; FIBER 9g; PROTEIN 29g; VIT A 36%; VIT C 108%; CALC 11%; IRON 30%
6 cups European salad blend (3/4 bag)
1/3 cup Caesar salad dressing
1/2 cup seasoned croutons
1/4 cup shredded Parmesan cheese
1. Place salad blend in large bowl and toss with salad dressing.
CALORIES (per 1/4 recipe) 174kcal; FAT 14g; CHOL 31mg; SODIUM 337mg; CARB 7g; FIBER <1g; PROTEIN 4g; VIT A 14%; VIT C 10%; CALC 7%; IRON 1%
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Utensils & Cookware
We reinvented this recipe for the slow cooker. For a delicious meal on the go, place sausage and peppers on Italian bread with shredded mozzarella cheese.
Recipe Version make0009