• 8 oz. sausage, hot Italian
  • 1 eggplant, medium
  • 28 oz. tomatoes, Italian-style whole peeled in puree, cut up, canned
  • 8 oz. mushrooms, sliced, button or fresh cremini
  • 6 oz. tomato paste, Italian-style
  • 1/2 c. onion, chopped
  • 6 cloves garlic, minced
  • 1/2 c. wine, dry red
  • 1/2 c. herbs, assorted fresh herbs (such as flat-leaf parsley, oregano, basil, thyme, and/or herbs of your choice)
  • 1/3 c. olives, Italian, pitted, sliced
  • Salt and ground black pepper to taste (optional)
  • 6 c. pasta, penne, cooked
  • 1/4 c. cheese, grated Parmesan cheese
  • 2 T. nuts, pine, toasted (optional)

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We love pasta at our house, and Slow Cooker Penne Pasta with Sausage Eggplant Sauce is one we love to serve. I know it is a carb, but I still have it in my rotation of meals that my family really enjoys. Easy but yet one I like to serve to my guests too! Yum!

  1. Brown sausage in a skillet over medium-high heat. Draining off fat.
  2. Peel eggplant and cut into 1-inch cubes. NOTE: Not mandatory to peel eggplant, but I like my eggplant peeled.
  3. Combine browned sausage, eggplant, pureed tomatoes, mushrooms, tomato paste, onion, garlic and wine.
  4. Cover. Cook on Low for 7 hours or on High for 3-1/2 hours.
  5. Stir in herbs and olives. Season with salt and pepper to taste.
  6. Cook Penne Pasta as directed on the package, good with wheat pasta too.
  7. Top with the Eggplant Sauce and cheese.
  8. Sprinkle with Optional pine nuts. Not an option with me, I love pine nuts with this recipe.

Happy Crocking!

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Slow Cooker Penne Pasta with Eggplant Sauce

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