u003cstrongu003eCan I use ground Italian sausage instead of links?u003c/strongu003e

Absolutely! Ground sausage will cook faster and blend easily into the sauce, but the texture will be a bit different. I prefer whole links because they stay juicier and slicing after cooking gives nice rounds that look great in the dish.

u003cstrongu003eWhat pasta type works best for this recipe?u003c/strongu003e

I recommend rigatoni or other sturdy, tubular pasta like penne or ziti. These shapes hold the sauce nicely without getting mushy in the slow cooker. Avoid delicate pasta like angel hair or thin spaghetti.

u003cstrongu003eCan I prepare this recipe without a slow cooker?u003c/strongu003e

Yes! You can make this on the stovetop by browning the sausage and then simmering everything together in a deep skillet or pot on low heat. Just be sure to watch the sauce and stir often to prevent sticking.

u003cstrongu003eHow can I make this recipe spicier?u003c/strongu003e

Try swapping in spicy Italian sausage or adding a pinch of red pepper flakes during cooking. You can also top each serving with extra crushed red pepper or a drizzle of chili oil for an added kick.

Creamy Italian Sausage Pasta - Easy & Cozy Dinner

Description

A hearty Crock Pot Italian Sausage Pasta that combines flavorful Italian sausage, bell peppers, and a rich blend of Alfredo and pasta sauces cooked to perfection. This easy slow cooker meal is topped with melted mozzarella cheese, making it perfect for a comforting main course dinner.

Ingredients

Scale

Sauces and Seasoning

16 ounce bottle Alfredo sauce
16 ounce bottle pasta sauce
1 teaspoon Italian seasoning

Main Ingredients

5 Italian sausage links
1 medium green bell pepper, seeded and sliced
1 medium red bell pepper, seeded and sliced
1 medium yellow onion, sliced
1 pound rigatoni or small pasta
1 cup mozzarella cheese, grated

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Instructions

Prepare the sauce: Add the Alfredo sauce, pasta sauce, and Italian seasoning to the slow cooker. Mix everything thoroughly until well combined to create a flavorful base.
Add sausage and vegetables: Place the Italian sausage links, sliced green and red bell peppers, and sliced onion into the sauce. Toss gently to coat all ingredients with the sauce.
Slow cook the mixture: Cover the slow cooker and cook on high for 3 hours or on low for 5 hours, allowing the flavors to meld and the sausage to cook through.
Cook the pasta: Meanwhile, cook the rigatoni or small pasta according to the package instructions until al dente. Drain and set aside to prevent overcooking later.
Slice the sausage and combine: Remove the cooked sausage from the slow cooker and slice into ¼-inch thick rounds. Return the sliced sausage and cooked pasta to the slow cooker and toss gently with the sauce to combine.
Add cheese and finish cooking: Sprinkle the grated mozzarella cheese evenly over the pasta mixture. Cover and cook on low for 10 minutes or until the cheese is melted and bubbly, ready to serve.

Notes

Combine both Alfredo and pasta sauces thoroughly before adding the sausage for even flavor distribution.
Keep pasta separate until the end to maintain firm texture and prevent it from becoming mushy.
Slice the sausage after cooking to ensure cleaner, more manageable cuts.
Melt mozzarella cheese gently in the slow cooker to avoid overcooking the pasta or drying out the dish.

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 8 g
Sodium: 920 mg
Fat: 38 g
Saturated Fat: 16 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 85 mg