Slow Cooker Tomato and Sausage Pasta Slow Cooker Tomato and Sausage Pasta

Image: Jeff Coulson

Let the gentle simmer of your slow cooker do the work for you. Spend a few minutes prepping the ingredients before you head out for the day and be greeted in the evening by the warming aroma of this chunky, rich pasta sauce.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: September 2014



In slow cooker, combine sausages, onion, eggplant, mushrooms and garlic; stir in strained tomatoes, tomato paste, vinegar, Italian seasoning, hot pepper flakes, salt and pepper. Cover and cook on low heat until sausage is cooked through and eggplant is tender, 6 to 8 hours.

Whisk flour with 1 tbsp water until smooth; whisk into slow cooker. Cover and cook on high until slightly thickened, about 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days.)

Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente; drain. Spoon sauce over pasta; top with Parmesan cheese and basil.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 818 mg
  • Sugars 8 g
  • Protein 22 g
  • Calories 535.0
  • Total fat 14 g
  • Potassium 630 mg
  • Cholesterol 27 mg
  • Saturated fat 5 g
  • Total carbohydrate 79 g


  • Iron 38.0
  • Folate 99.0
  • Calcium 11.0
  • Vitamin A 3.0
  • Vitamin C 8.0
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Lunch & Dinner

Slow Cooker Tomato and Sausage Pasta