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Slow Cooker Sausage and Spaghetti Dinner

Serves 4
Time 7 hr 20 min
For a complete supper, serve this slow cooker meal with a green salad and garlic bread on the side.
Ingredients
  • 1 pound sweet or hot Italian sausage links
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, finely chopped
  • 1 (28.0-ounce) can crushed tomatoes with basil
  • 1/3 cup red wine
  • 2 tablespoons tomato paste, whisked into 1/2 cup warm water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/4 teaspoon fine sea salt
  • 1 pound dried spaghetti
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
Method

In a slow cooker, combine the sausage, onion, garlic, tomatoes, wine, tomato paste mixture, thyme, oregano, bay leaf, salt and pepper. 

Cover, and cook on low until the tomatoes are broken down and thickened, about 7 hours. 

If the sauce is too thick, add water 1/4 cup at a time until it has thinned.

Bring a large pot of salted water to a boil over high heat. 

Add the spaghetti and cook until tender, about 8 minutes. 

Drain.

Meanwhile, use a large spoon to skim any oil from the top of the sauce and discard. 

Remove sausage from the slow cooker and cut into thirds. 

Ladle the sauce over the cooked pasta in a large bowl. 

Arrange sausage pieces on top and sprinkle with cheese before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound sweet or hot Italian sausage links
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, finely chopped
  • 1 (28.0-ounce) can crushed tomatoes with basil
  • 1/3 cup red wine
  • 2 tablespoons tomato paste, whisked into 1/2 cup warm water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/4 teaspoon fine sea salt
  • 1 pound dried spaghetti
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon ground black pepper