Sausage Pasta Stew

• 1 pound Italian sausage links, casings removed
• 4 cups water
• 1 jar (26 oz) meatless spaghetti sauce
• 1 can (16 oz) kidney beans, rinsed and drained
• 1 medium yellow summer squash, halved lengthwise and cut into 1-inch pieces
• 2 medium carrots, cut into 1/4 inch slices
• 1 medium sweet red pepper, diced
• 1/3 cup chopped onion
• 1 1/2 cups uncooked spiral pasta
• 1 cup frozen peas
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp pepper

1. In a nonstick skillet, cook sausage over medium heat until no longer pink; drain and place in a 5 quart slow cooker.
2. Add water, spaghetti sauce, beans, summer squash, carrots, red pepper and onion; mix well.
3. Cover and cook on low for 7-9 hours or until vegetables are tender.
4. Stir in the pasta, peas, sugar, salt and pepper; mix well.
5. Cover and cook on high for 15-20 minutes or until pasta is tender.

Yield: 8 servings
Source: Taste of Home Slow Cooker Recipes 2007

Found On: http://orgjunkie.blogspot.com/