Photo: Randy Mayor; Styling: Lindsey Lower 
Hands-on Time
25 Mins
Total Time
8 Hours 30 Mins
Serves 12 (serving size: 2/3 cup pasta and 1 cup sauce)

Stir leftovers into cooked brown rice or farro for a whole-grain dinner with a jambalaya feel. To amp up the veggies, serve over a bed of roasted cauliflower.

How to Make It

Step 1

Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add sausage; cook 8 minutes or until browned, stirring occasionally. Transfer sausage to a 6-quart electric slow cooker.

Step 2

Add onion, garlic, carrots, and chiles to pan; sauté 6 minutes or until tender. Add thyme and next 5 ingredients (through pepper) to pan; cook 1 minute. Add wine; bring to a boil. Cook 2 minutes or until wine is reduced by half. Place onion mixture in slow cooker.

Step 3

Drain 1 can of tomatoes. Add drained tomatoes, remaining 1 can tomatoes with liquid, mustard seeds, soy sauce, rind, and bay leaves to slow cooker. Stir to combine and break up tomatoes. Cook on LOW for 8 hours. Remove and discard rind and bay leaves. Ladle sauce over pasta; sprinkle with cilantro and cheese.

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Ratings & Reviews

Nice for a change of pace

March 08, 2016
This was a bit "edgy" for my family but, I wanted to get a new flavor and this caused me to dig into the back of my spice cabinet. It is kind of spicy but we like that. I also just put it in the oven at 300 degrees for a couple of hours rather than in the crock pot. I had chicken sausages, not smoked sausages. Added some liquid smoke. Nice for the calorie count but, I think beef sausage would be more flavorful 

Nigon69's Review

October 19, 2014
The overall flavours in this recipe were decent except the lemon killed it for us. Will certainly try it again without the lemon and other minor adjustments depending on how hot we want it.

janel15206's Review

October 13, 2014
We modified the recipe a bit to use ingredients we had on hand. We made 1/2 recipe with 6 oz Italian chicken sausage cut into 1/2-inch slices and 1 link chorizo chopped into small pieces. We used matchstick carrots instead of sliced. Instead of the Fresno chiles and dried pepper flakes, we used 1/2 red bell pepper and 3 dried chiles, and we added a few shakes of smoked paprika with the spices. Instead of the slow cooker, we continued with the Dutch oven on the stove at a slow simmer for 4 hours. For the last 1/2 hour, we had the lid off to thicken and concentrate the sauce. We finished with cheddar jack cheese instead of Cotija; our version would also work with plain yogurt. The outcome was a blend South American and Moroccan flavors, which we thoroughly enjoyed with a crusty roll and beer. Our version was quite spicy -- if you plan on serving it to company, make sure they appreciate spicy food. I'm sure we'll make this again, and maybe try the actual recipe next time.

SharonBond's Review

October 07, 2014
I kind of want to rate this 1 and a half stars. I'm not going to make it again, but it does have potential. The spices in this are kind of odd, and some of my family found it too spicy. It also makes a fairly thin sauce.

Jennie1211's Review

September 29, 2014