Crockpot Creamy Sausage and Pepper Pasta

Ingredients

• 1½–2 lb Italian sausage

• 1 can (10.5 oz) cream of mushroom soup

• 1 medium onion, diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• ½ tsp black pepper

• ½ tsp Italian seasoning

• 1 cup chicken broth

• 12 oz penne pasta

• ½–1 cup heavy cream

• 1 cup shredded Parmesan cheese

• Salt to taste

Instructions

1. Place sausage, onion, bell peppers, and garlic in the slow cooker.

2. Add cream of mushroom soup, chicken broth, black pepper, and Italian seasoning. Stir gently.

3. Cover and cook on LOW for 4–6 hours, until the sausage reaches 160°F (71°C) for pork sausage.

4. Cook penne pasta separately according to package instructions. Drain.

5. Stir heavy cream and Parmesan cheese into the sausage mixture.

6. Add the cooked pasta and mix until coated in the creamy sauce.

7. Cover for another 5–10 minutes until heated through. Serve warm.

Nutrition Information (Approx. per serving)

• Calories: 550–700 kcal

• Protein: 22–30 g

• Carbohydrates: 40–55 g

• Fat: 30–42 g

• Fiber: 3–5 g

• Sodium: 900–1,400 mg

Nutrition varies by sausage, soup, cheese, and pasta brands.

Nut information: No nuts are included in the recipe as written. Check ingredient labels for possible cross-contact or added allergens.