Crock Pot Sausage Pasta Stew Recipes

Steps:

• Spread the onions over the bottom of a 6- to 7-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using.
• Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart. Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes.
• Turn off the heat. Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar. Season to taste with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth.
• Cook's Note: This stew is also a great way to use up leftover cooked pasta. Simply omit the ditalini, reduce the water by 1 cup and stir 1 cup of cooked pasta (cut up if long noodles) into the finished stew along with the sausage pieces.

Steps:

• In a nonstick skillet, cook sausage over medium heat until no longer pink; drain and place in a 5-qt. slow cooker. Stir in the water, spaghetti sauce, beans, summer squash, carrots, red pepper and onion., Cover and cook on low for 7-9 hours or until vegetables are tender., Stir in the pasta, peas, sugar, salt and pepper. Cover and cook on high for 15-20 minutes or until pasta is tender.

Steps:

• In a nonstick skillet, cook sausage over medium heat until no longer pink. Drain and place in a crockpot.
• Add water, spaghetti sauce, beans, carrots, red pepper and onion and mix.
• Cover and cook on low for 7-9 hours or until vegetables are tender.
• Stir in the pasta, peas, sugar, salt and pepper and mix.
• Cover and cook on high for 15-20 minutes or until pasta is tender.

Steps:

• Spread the onions over the bottom of a 5 1/2- to 6-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using.
• Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart.
• Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes.
• Turn off the heat. Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar. Season with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth.

Steps:

• In a skillet, warm oil over medium heat, and saute meat until browned and thoroughly cooked.
• Drain off fat and set aside.
• In the crock pot, whisk together the broth and tomato paste.
• Add all remaining ingredients and meat to the crock pot and stir.
• Cover and cook until meat and veggies are tender (6-8 hours on LOW or 3-4 hours on HIGH).
• Stir well before serving.

Steps:

• Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
• Brown the sausages all over in the same frying pan - make sure they get a really good colour because they won't get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
• Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don't add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.