Sausage-Pasta Stew

Name: Sausage-Pasta Stew
Prep time: 30 min
Cook time: 7 h 15 min
Total time: 7 h 45 min
Cuisine: United States
Ingredients: 1 lb. Italian sausage, casings removed; 16-oz. can kidney beans, rinsed and drained; 1 medium yellow summer squash, cut in 1-inch pieces; 4 cups water; 26-oz. jar meatless spaghetti sauce; 1 medium red or green sweet pepper, diced; ⅓ cup chopped onions; 2 medium carrots, cut in ¼-inch slices; 1 medium red or green sweet pepper, diced; 1 cup frozen peas; 1½ cups spiral pasta, uncooked; ½ tsp. salt; 1 tsp. sugar; ¼ tsp. pepper

Preparation info

Makes:
8
Servings

Difficulty
Easy
Ready in
8 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Betty K. Drescher Quakertown, PA

Ingredients

1 lb. Italian sausage, casings removed
4 cups water
26-

Americas
United States
Quakertown
PA
Stew
Main course

Method

Sauté sausage in skillet until no longer pink. Drain and place in slow cooker.
Add water, spaghetti sauce, kidney beans, squash, carrots, pepper, and onions. Mix well.
Cover. Cook on Low 7–9 hours, or until vegetables are tender.
Add remaining ingredients. Mix well.
Cover. Cook on High 15–20 minutes until pasta is tender.