Imagine walking through your front door after a hectic day to the welcoming aroma of herbs, tomatoes, and simmering sausages. This Zesty Tomato-Basil Slow Cooker Italian Sausage Bake is just the ticket to transform a busy weeknight into a cozy, satisfying meal. With minimal prep work and a handful of pantry staples, this recipe delivers big-time flavor without the fuss.
Ingredients
- 1 1/2 pounds sweet or spicy Italian sausage links
- 1 large onion, thinly sliced
- 2 bell peppers (any color), sliced
- 2 cups crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
Begin by browning the Italian sausage links in a skillet over medium-high heat. This extra step locks in flavor and gives the sausages a deliciously crisp exterior. Place them in your slow cooker, then layer on the onion and bell peppers. Add the crushed tomatoes, dried basil, dried oregano, and a sprinkle of red pepper flakes for an extra kick.
Stir gently to coat the sausages and vegetables with the tomato mixture. Cover and cook on low for 6 to 7 hours (or on high for 3 to 4 hours), until the sausages are cooked through and the vegetables are tender. About halfway through, check the seasoning and add salt and pepper if needed. Serve each sausage smothered in rich tomato sauce, topped with fresh basil if you have it on hand.
This recipe shines because it’s accessible, hearty, and practically foolproof—ideal for busy parents, novice cooks, or anyone craving comfort food without the cleanup. If you’re looking for lighter options, use turkey or chicken sausage, or toss in extra veggies like zucchini or spinach for a nutritional boost.
Serve it over pasta, polenta, or a crusty loaf of bread to soak up every last drop of savory sauce. Whichever route you choose, you can count on a satisfying meal brimming with classic Italian flavors.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
