Crock-Pot Sausage and Peppers Spaghetti
If you are like me, you love the crock pot! I received mine as a wedding gift and after 17 years of blissful marriage, it is still going strong. There are days when you just don’t have the hours to spend cooking in the kitchen. I reserve those days for crock-pot suppers.
Simple Ingredients for Sausage and Peppers Spaghetti:
crock pot (haha… )
1 pkg. of spaghetti noodles (spelt, whole wheat, kamut, rice.. whatever is best for you and your family)
2 jars of Spaghetti Sauce ( we prefer Classico all natural tomato/basil or Newman’s Own Organic tomato/basil sauce)
1-2 drops of Young Living Basil Essential Oil ( fresh or dried basil can be substituted)
1-2 drops of Young Living Oregano Essential Oil (fresh or dried oregano can be substituted)
1 lb. sweet Italian sausage (preferably organic: applegate farms, coleman naturals)
1 -2 red peppers- chopped
portobello baby mushrooms- chopped (organic if possible)
Instructions on How to Make Sausage and Peppers Spaghetti:
In a large pan, add enough water so that it will cover your noodles. Bring the water to a boil. Add your noodles and turn down the heat. Cook until al dente. Usually 7-10 minutes. Meanwhile, add your 2 jars of spaghetti sauce to your crock-pot. In a skillet, brown your sausage, cook thoroughly. Drain off any grease. Add your sausage to the crock pot. Chop your mushrooms and red peppers. Once chopped, put them into the crock pot. Once your noodles are cooked, drain the water using a strainer. Rinse the noodles and strain them again. Add your cooked spaghetti noodles into the crock-pot. Gently stir your noodles into the sauce. Cook on low-high heat for 4 hours. About an hour before serving, add your essential oils and gently stir.