Sausage Pasta Stew

• Meat

  • 1 lb Turkey italian sausage, links

• Produce

  • 2 Carrots, medium
  • 1 can Kidney beans
  • 1/3 cup Onion
  • 1 cup Peas, frozen
  • 1 Summer squash, medium yellow
  • 1 Sweet red or green pepper, medium

• Condiments

  • 1 jar Meatless spaghetti sauce

• Pasta & Grains

  • 1 1/2 cups Spiral pasta

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 1 tsp Sugar

• Liquids

  • 4 cups Water

Found on tasteofhome.com

Description

Ingredients

• 1 pound turkey Italian sausage links, casings removed
• 4 cups water
• 1 jar (24 ounces) meatless spaghetti sauce
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 medium yellow summer squash, halved lengthwise and cut into 1-inch pieces
• 2 medium carrots, sliced
• 1 medium sweet red or green pepper, diced
• 1/3 cup chopped onion
• 1-1/2 cups uncooked spiral pasta
• 1 cup frozen peas
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Directions 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. Yield: 8 servings. Originally published as Sausage Pasta Stew in Light & Tasty February/March 2002, p37 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails Redesign, target_type: mix });

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