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Spicy Sausage Ragu With Red Peppers

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“In ‘ Slow Cooker Revolution’ by ATK”
12 cups

Ingredients Nutrition


  1. Heat 1 T oil in a 12-inch skillet over med-high heat until just smoking.
  2. Add sausage and brown well, breaking up large pieces with wooden spoon, about 5 minutes; transfer to slow cooker.
  3. Pour off all but 2 T fat left in skillet.
  4. Add onions, garlic, tomato paste, oregano, and red pepper flakes to fat left in skillet and cook over med-high heat until onions are softened and lightly browned, 8-10 minutes.
  5. Stir in wine, scraping up any browned bits, and simmer until thickened, about 5 minutes; transfer to slow cooker.
  6. Stir crushed tomatoes, diced tomatoes, and tomato sauce into slow cooker.
  7. Cover and cook until sauce is deeply flavored, 9-11 hours on LOW for 5-7 hours on HIGH.
  8. Let sauce settle for 5 minutes, then remove fat from surface using large spoon.
  9. Microwave bell peppers with remaining tablespoon oil in bowl, stirring occasionally, until tender, about 5 minutes.
  10. Stir softened bell peppers into sauce and let sit until heated through, about 5 minutes.
  11. Before serving, stir in parsley and season with salt and pepper to taste.

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