Categories: Pasta
Ingredients
- 2 cans (28 oz. each) crushed tomatoes
- 2 cans (14.5 oz. each) diced tomatoes, undrained
- 3/4 lb. sliced fresh mushrooms
- 5 garlic cloves, minced
- 4 tsp Italian seasoning
- 1 tsp pepper
- 1/4 tsp salt
- 1/4 tsp crushed red pepper flakes
- 1 large sweet onion
- 1 large green pepper
- 1 medium sweet red pepper
- 1 medium sweet orange pepper
- 1 medium sweet yellow pepper
- 10 hot Italian sausage links, casings removed
- 1/4 cup all-purpose flour
- 2 tbsp. canola oil
- Hot cooked pasta
Directions
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Place first 8 ingredients in a slow cooker. Chop onion and peppers; stir into tomato mixture.
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Shape sausage into 1 3/4-inch balls; roll in flour to coat lightly. In a large skillet, heat oil over medium-high heat; cook meatballs in batches until lightly browned, 5-8 minutes, turning occasionally. Drain on paper towels. Add to slow cooker, stirring gently into sauce.
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Cook, covered, on LOW until the meatballs are cooked through and vegetables are tender, 5-6 hours. Serve with pasta.