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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 16 | links 3 oz | Sausage, Italian, sweet or hot, links | 1 | dash | salt | 1 | dash | black pepper | 2 | medium (2-1/2 | Yellow Onion, sliced | 2 | large (2-1/4 per lb, approx 3-3/4 | green bell pepper, sliced | 4 | cloves | garlic minced | 1/4 | teaspoon | Red pepper, crushed flakes | 3 1/2 | cups | Tomato sauce, no salt added | 28 | ounces | diced tomatoes (28 oz can) | 1/2 | cup | chicken broth, fat free, Health Valley |
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Steps
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Sequence
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Step
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| | 1 | Drizzle a small amount of grapeseed or vegetable oil in a large skillet over medium/medium-high heat (6/10 on the heat scale.) Add half or a third of the sausages (depending on how big your skillet is,) then brown for a minute or two on all four sides, or until golden brown, then transfer to a 6-quart crock pot (sausage does not need to be cooked all the way through.) Repeat with remaining sausage then add to crock pot. | | 2 | Turn heat up to medium-high then add onions to skillet, season with salt and pepper, and saute until just beginning to become tender, 3-4 minutes then add to crock pot. | | 3 | Add bell peppers to skillet, season with salt and pepper, then saute until crisp tender, 4-5 minutes, adding a drizzle more oil if necessary to keep peppers from burning. Add garlic then saute for 1 more minute, and then add peppers and garlic to crock pot. | | 4 | Add red chili pepper flakes, a little pit of salt and pepper, tomato sauce, crushed tomatoes, and chicken broth to crock pot then cover and cook on low for 5-6 hours or until sausages are very tender. Serve over pasta or inside rolls with provolone cheese on top. |
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