Slow Cooker Sausage and Pepper Pasta Pot

Method

Make it happen

1. 01

   Use thawed meat if included. Sauté the onion in olive oil for 4 minutes, add garlic for 30 seconds, then transfer to the slow cooker.

2. 02

   Add the stock, seasoning and all the early ingredients as described.

3. 03

   Brown sausage pieces first until coloured, then add with peppers, tomatoes and basil, reserving rigatoni.

4. 04

   Cook covered on LOW for 6 hours or HIGH for 3–4 hours, until meat (where present) is thoroughly cooked and vegetables are tender.

5. 05

   Add rigatoni and 150 ml boiling water for last 25–35 minutes on HIGH; ensure sausage is thoroughly cooked and pasta tender.

6. 06

   Test the pasta frequently near the end as slow cookers vary; add a little more boiling water if dry. Serve immediately, piping hot.