Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Sausage Pasta Stew




Source of Recipe


billk54






List of Ingredients



• 1 pound turkey Italian sausage links, casings removed
  
• 4 cups water
  
• 1 (26 ounce) jar meatless spaghetti sauce
  
• 1 (16 ounce) can kidney beans, rinsed and drained
  
• 1 medium yellow summer squash, halved lengthwise and cut into 1 inch pieces
  
• 2 medium carrots, cut into 1/3 inch slices
  
• 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 teaspoon salt
  
• 1/4 teaspoon pepper
  






Instructions



1. In a nonstick skillet, cook sausage over medium heat until no longer pink; drain and place in a 5 quart slow cooker. Add water, spaghetti sauce, beans, summer squash, carrots, red pepper and onions; mix well. Cover and cook on low 7 to 9 hours or until vegetables are tender. Stir in the pasta, peas, sugar, salt and pepper; mix well. Cover and cook on high 15 to 20 minutes or until pasta is tender.