Slow Cooker Sausage and Peppers with Sun Dried Tomato Gravy
Summertime Crockpot Cooking
If you’re looking for an easy slow cooker dinner that tastes like it simmered all day, this Slow Cooker Sausage and Peppers with Sun Dried Tomato Gravy recipe is one you’ll make again and again. The sun dried tomato pesto creates an incredibly rich, savory gravy that’s perfect for piling onto French rolls, with plenty left over for pasta later in the week.
There is nothing Mr. Tipsy loves more than a good sausage and peppers situation. Especially in the summertime. I love using the slow cooker this time of year because it lets you have a hearty, comforting meal without heating up the whole house. This is one of those recipes I make on repeat. Sometimes after it’s finished cooking, I just stand at the slow cooker tearing off pieces of crusty bread and dunking them into the gravy. It’s just that good.
Loyal To Jewel Osco
I’ve always been partial to the Jewel-Osco brand Italian sausage because that’s what I grew up with and I’ve always thought it had great flavor. Lately I’ve also been buying the Italian sausage from Aldi, and it’s been just as delicious in this recipe. I usually make this with mild Italian sausage because that’s what Mr. Tipsy prefers. If your family likes a little heat, spicy Italian sausage works just as well and is absolutely delicious in this gravy.
Tomato Pesto
Don’t let the sun dried tomato pesto fool you into thinking it’s hard to find. Just about every grocery store carries at least one version, and most have several different brands to choose from. It’s the ingredient that gives this gravy its rich, savory flavor, so I highly recommend using it if you can find it.
Sun dried tomato pesto has a rich, concentrated tomato flavor that’s a little sweeter and deeper than regular tomato sauce. It’s usually made with olive oil, Parmesan cheese, garlic, herbs, and sun dried tomatoes. it literally melts right into the marinara. It gives this gravy an incredible richness and savory flavor. It doesn’t overpower the sauce at all, it simply makes it taste like it’s been simmering for hours.
Marinara Sauce
People always ask me what my favorite marinara sauce is, I use the regular marinara from Aldi most of the time because I think it’s delicious and a great value. They also sell a black label premium marinara that costs a little more. I swear it tastes just like Rao’s. Either one works beautifully in this recipe, so use whichever fits your budget.
Oven Option
If you’d rather make this in the oven, you absolutely can. Add everything except the peppers and onions to a large Dutch oven or covered baking dish and bake at 325 degrees for about 2 1/2 to 3 hours. If you like your peppers and onions to keep a little bite, stir them in during the last 45 minutes of cooking. If you prefer them softer, add them right at the beginning with everything else.
The Extra Step You May Need
If you have a little extra time, you can brown the sausages before adding them to the slow cooker. It adds a little extra flavor and gives the sausage a beautiful color. I don’t think it’s absolutely necessary if you’re looking for an easy dump-and-go meal.
The same goes for the peppers and onions. If you’d like to sauté them for a few minutes before adding them to the slow cooker, they’ll develop a little extra sweetness and depth of flavor. I skip both of these steps most of the time because this recipe is still incredibly delicious without the extra work.
Freezer Meal
This recipe also freezes beautifully. This makes it perfect for meal prep or taking to someone who could use a homemade dinner. I like to freeze it in smaller portions so it’s easy to thaw just what you need. Whether you’re making a meal for a new parent, someone recovering from surgery, or simply stocking your own freezer for busy nights, this is one of those recipes that reheats wonderfully.
A Second Dinner
Whatever you do, don’t throw away the leftover gravy! It’s absolutely delicious tossed with your favorite pasta for another easy meal later in the week. You can also pour the leftover gravy back into your slow cooker, add a batch of my Best Meatballs Ever, and let them simmer until they’re tender and full of flavor. It’s an easy way to stretch this recipe into another completely different dinner.
Slow Cooker Sausage and Peppers with Sun Dried Tomato Gravy
This Slow Cooker Sausage and Peppers recipe is an easy dinner made with Italian sausage, bell peppers, sweet onions, marinara, and a secret ingredient that creates an incredibly rich and flavorful gravy. Serve these on crusty French rolls for the ultimate sausage sandwich, and save the extra sauce for tossing with pasta later in the week.
Ingredients
- 2 (1 pound) packages mild Italian sausage
- 2 (3.5 ounce) jars sun dried tomato pesto
- 1 (24 ounce) jar marinara sauce
- About 12 pepperoncini peppers
- 1/4 cup pepperoncini juice
- Water (fill the empty marinara jar and both pesto jars, shake well, and add to the slow cooker)
- 2 large sweet onions, cut into large chunks
- 2 bell peppers, cut into chunks (I used 1 red and 1 green)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried basil
- 2 tablespoons sugar
- Freshly cracked black pepper, to taste
- French rolls, for serving
Instructions
- Add the Italian sausage to the slow cooker.
- Pour in the sun dried tomato pesto, marinara sauce, pepperoncini peppers, pepperoncini juice, and the water from rinsing the sauce and pesto jars.
- Add the onion powder, garlic powder, dried basil, sugar, and black pepper.
- Cover and cook on LOW for 6 hours.
- If you are home during the last 2 hours of cooking, stir in the onions and bell peppers. This keeps them slightly crisp and gives the sandwiches wonderful texture.
- If you'll be away all day, simply add the onions and peppers at the beginning with everything else. They'll become softer but will still be delicious.
- Serve the sausage and peppers on toasted French rolls with plenty of the rich tomato gravy spooned over the top.
Tips
- Toasting the rolls keeps them from getting soggy.
- Mild or hot Italian sausage both work well.
- The leftover gravy is phenomenal tossed with pasta the next day. Simply slice any remaining sausage into coins and stir everything together for another easy dinner.