Slow Cooker Italian Sausage and Eggplant Pasta

Author: Canadian Living

If you don't have any bucatini pasta, spaghetti makes a fine substitute. Serve topped with shaved Parmesan cheese.

  • Portion size 8 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 4 mild Italian sausages (450 g total) casings removed
  • 2 eggplants cubed
  • 1 cup bottled strained tomatoes (passata)
  • 1 can tomato paste
  • 1/4 cup red wine (optional)
  • 1 teaspoon dried Italian herb seasoning
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon granulated sugar
  • 1 lb bucatini pasta
  • 1 lb spaghetti

Method

In slow cooker, combine sausages, eggplants, strained tomatoes, tomato paste, wine (if using), herb seasoning, salt and sugar, breaking up sausages with wooden spoon.

Cover and cook on low until eggplant is tender, 6 to 8 hours.

Meanwhile, in saucepan of boiling salted water, cook pasta according to package directions until al dente; drain and serve with sauce.

Nutritional facts Per each of 8 servings: about

  • Sodium 679 mg
  • Protein 17 g
  • Calories 461.0
  • Total fat 15 g
  • Potassium 638 mg
  • Cholesterol 30 mg
  • Saturated fat 4 g
  • Total carbohydrate 66 g

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 63.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Italian Sausage and Eggplant Pasta

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