Rating: 2.5 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 0

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.

Robin Bashinsky
Recipe by Cooking Light October 2014

Gallery

Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
25 mins
total:
8 hrs 30 mins
Yield:
Serves 12 (serving size: 2/3 cup pasta and 1 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

304 calories; fat 7.7g; saturated fat 3g; mono fat 2.3g; poly fat 1g; protein 15g; carbohydrates 41g; fiber 4g; cholesterol 30mg; iron 7mg; sodium 582mg; calcium 149mg.
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