Breakfast
Slow Cooker Penne Pasta with Sausage Eggplant Sauce
Jenn Bare's slow-cooker breakfast. About 7 hours on Low, or 3 1/2 hours on High in the crock, serves 6.
Written byJenn Bare
Method
Step by step
- 01
Brown sausage in a skillet over medium-high heat. Draining off fat.
- 02
Peel eggplant and cut into 1-inch cubes. NOTE: Not mandatory to peel eggplant, but I like my eggplant peeled.
- 03
Combine browned sausage, eggplant, pureed tomatoes, mushrooms, tomato paste, onion, garlic and wine.
- 04
Cover. Cook on Low for 7 hours or on High for 3-1/2 hours.
- 05
Stir in herbs and olives. Season with salt and pepper to taste.
- 06
Cook Penne Pasta as directed on the package, good with wheat pasta too.
- 07
Top with the Eggplant Sauce and cheese.
- 08
Sprinkle with Optional pine nuts. Not an option with me, I love pine nuts with this recipe.
Tagged
Originally published on getcrocked.com.
Adapt this recipe
Cook it in a different appliance
This recipe is written for a Slow Cooker. Pick another appliance and we'll re-time and re-write the method for you.
Reader ratings
No ratings yet
About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
Read her story →