Slow Cooker Italian Sausage Pasta Recipe

Ingredients

Sauce

• 16 ounce bottle Alfredo sauce
• 16 ounce bottle pasta sauce
• 1 teaspoon Italian seasoning

Meat and Vegetables

• 5 Italian sausage links
• 1 medium green bell pepper, seeded and sliced
• 1 medium red bell pepper, seeded and sliced
• 1 medium yellow onion, sliced

Pasta and Cheese

• 1 pound rigatoni or small pasta
• 1 cup mozzarella cheese, grated

Instructions

1. Add the Alfredo sauce, pasta sauce, and Italian seasoning to the slow cooker. Mix until well combined.
2. Place the Italian sausage links, sliced bell peppers, and sliced onion into the sauce. Toss gently to coat everything evenly.
3. Cover the slow cooker and cook on high for 3 hours and 30 minutes or on low for 5 hours until sausage is fully cooked and vegetables are tender.
4. Meanwhile, cook the rigatoni pasta according to package directions until al dente. Drain and set aside.
5. Remove the Italian sausages from the slow cooker and slice into ¼-inch thick rounds.
6. Add the sliced sausage and cooked pasta back into the slow cooker with the sauce. Toss gently to coat everything thoroughly.
7. Sprinkle the grated mozzarella cheese on top, cover again, and cook for an additional 10 minutes on low or until the cheese has melted.

Notes

• Combine both sauces thoroughly before adding the sausage for an even distribution of flavor.
• Keep pasta separate until the end to maintain a firm texture and prevent overcooking.
• Slice the sausage after cooking to achieve cleaner, uniform pieces.
• Melt the cheese gently in the slow cooker to avoid overcooking the pasta and compromising texture.