A colorful tomato-based pasta sauce sweetened with fresh basil and shredded carrots.
Ingredients:
- olive oil
- 1 pound mild Italian sausage links
- 1 medium onion, chopped
- 1/4 cup shredded carrot (1 small carrot)
- 1 sweet bell pepper (I use red or yellow)
- 1 medium yellow summer squash or zucchini, seeded and chopped (about 1/2-inch pieces)
- 2 cloves garlic, minced
- 4 to 6 leaves fresh basil, chopped
- 6 sun-dried tomatoes, diced
- 1 small can (6 oz) tomato paste
- 1 can (15 oz) diced tomatoes, undrained
- 1 tablespoon water
Preparation:
Brown sausage on all sides in a little olive oil; add onions and saute until onions are slightly browned. Slice sausage; place in the crockpot with the onion. Add remaining ingredients; cover and cook on low for 6 to 8 hours, or 3 to 4 hours on high (you may need a little more water if you cook it on high). If the sauce is a too thick, add a little more water. I sometimes add an extra tablespoon or 2 of water and a tablespoon of dry Alfredo sauce mix. Serve over spaghetti or other pasta.
Serves 4.
Serves 4.
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