Slow Cooker Sausage and Peppers

• •
  Olive oil(23g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Turkey Breakfast Sausage(1134g)
• •
  Yellow Onion
• •
  ½ teaspoon kosher salt
• •
  ¼ teaspoon ground black pepper
• •
  Garlic(240g)
• •
  Red pepper flakes(1g)
• •
  Wine, Red, Table(60g)
• •
  Bell Pepper
• •
  Bell Pepper
• •
  Tomato, Canned, Crushed
• •
  Pasta, Whole Wheat
• •
  Zucchini Noodles
• •
  Bread, French Or Hoagie Roll

Instructions

1. 1Heat a large skillet over medium-high heat with half the olive oil until shimmering, about 1–2 minutes. Add half the turkey breakfast sausage in a single layer without crowding. Cook 1–2 minutes per side until golden brown (sausages need not be cooked through yet). Transfer to a plate and repeat with remaining oil and sausage.
2. 2Add the final portion of olive oil to the skillet over medium-high heat. Add the onion and 1 tablespoon water, cooking 5–6 minutes until the onion begins to brown and soften. Add the fresh garlic and red pepper flakes, cook 1 minute until fragrant, then pour in the red wine. Scrape up any browned bits from the pan bottom and let the wine reduce until nearly evaporated, about 2–3 minutes.
3. 3Return the sausages to the skillet along with the bell peppers and crushed tomatoes. Stir to combine and bring to a simmer over medium heat, about 2–3 minutes.
4. 4Reduce heat to low, cover, and cook 5–6 hours until the sausages are cooked through (internal temperature 160°F) and tender, stirring occasionally. (Alternatively, cook covered over medium heat for 2–3 hours, stirring every 20–30 minutes, until sausages reach 160°F and peppers are very soft.)
5. 5While the sausage and peppers cook, prepare the whole wheat pasta and zucchini noodles according to package directions.
6. 6Divide the cooked sausage and pepper mixture evenly into 6 airtight containers while hot. In each container, add a portion of cooked pasta and zucchini noodles, or serve alongside toasted French rolls.