Spicy sausage ragu with red peppers from Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (page 169) by America's Test Kitchen Editors

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Notes about this recipe

  • Partyof7 on March 21, 2018

    Excellent flavor. Do skim the fat at the end. yum.

  • aeader on November 02, 2014

    This was a great sauce - very flavorful and nicely spicy. I cooked on high for 5 hours and took the lid off the last 30 min to let it thicken up. The prep was quick and easy. It made the house smell delicious while it was cooking. I cut the recipe in half since I have a small slow cooker, and there were only 2 of us. I actually forgot to add the red peppers at the end. Served with rotini pasta and salad. I used homemade tomato sauce and skimmed the fat before serving.

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