Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, thinly sliced (approx. 200g)
  • 2 bell peppers (any color - red, yellow, orange, green), sliced (approx. 400g)
  • 1 pound Italian sausage (about 450g), sweet, hot, or a mix, casings removed if using links
  • 2 cloves garlic, minced (approx. 6g)
  • 1 (28 ounce) can crushed tomatoes (approx. 794g)
  • 1 (15 ounce) can tomato sauce (approx. 425g)
  • 1 teaspoon dried oregano (approx. 2g)
  • 1/2 teaspoon dried basil (approx. 1g)
  • 1/4 teaspoon red pepper flakes (optional, adjust to taste) (approx. 0.5g)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. (Optional Browning): Brown the sausage in a skillet over medium-high heat until no longer pink. Drain off any excess grease.
  2. Layering the Crockpot: Add the sliced onions and bell peppers to the bottom of the crockpot.
  3. Add Sausage and Seasonings: Top with the browned sausage (or uncooked, if skipping the browning step), minced garlic, crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using).
  4. Season and Stir: Season with salt and pepper to taste. Gently stir to combine all ingredients.
  5. Slow Cook: Cover and cook on low for 6-8 hours or on high for 4-6 hours.
  6. Shred Sausage (if needed): If using sausage links, remove them from the slow cooker and slice or shred them. Return to the slow cooker.
  7. Taste and Adjust: Taste and adjust seasonings as needed.
  8. Serve: Garnish with fresh parsley (if using) and serve hot.