Juicy Italian sausages slow-cooked with colorful bell peppers and onions in rich Rao’s marinara sauce. Simple, flavorful, and perfect for sandwiches or serving over pasta.
Prep Time: 10 minutes
Cook Time: 4–5 hours on Low or 2–3 hours on High
Total Time: About 2½–5½ hours
Servings: 6
Equipment: 6-quart slow cooker
Ingredients
- 2–2½ lbs (900 g–1.1 kg) Italian sausages (mild or hot, or a mix)
- 3–4 bell peppers (red, yellow, and orange), sliced into strips
- 1 large onion, sliced
- 1 jar (24 oz / 680 g) Rao’s Homemade Marinara sauce
- 3–4 garlic cloves, minced (optional but recommended)
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- Optional: ½ teaspoon red pepper flakes for heat
- Optional: fresh basil for garnish
Detailed Instructions
- Prep the ingredients
Slice the bell peppers into strips and the onion into half-moons. If using fresh garlic, mince it. - Load the slow cooker
Place the Italian sausages in the bottom of the slow cooker.
Add the sliced peppers and onions on top and around the sausages.
Sprinkle with Italian seasoning, black pepper, salt, and red pepper flakes (if using). Add the minced garlic if desired. - Add the sauce
Pour the entire jar of Rao’s Homemade Marinara evenly over the sausages and vegetables. - Cook
Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until the sausages are cooked through and the peppers and onions are soft and tender. - Finish
Taste and adjust seasoning if needed.
You can leave the sausages whole or slice them before serving.
Garnish with fresh basil if desired. - Serve
Serve the sausages, peppers, and onions with plenty of sauce in hoagie rolls for classic sausage sandwiches, or over pasta, rice, or polenta.
Pro Tips for Best Results
- Rao’s marinara is already very flavorful, so you don’t need many extra seasonings.
- For browner sausages, you can quickly sear them in a skillet before adding them to the slow cooker (optional).
- If you prefer softer peppers, cook on Low for the full 5 hours.
- Want a thicker sauce? Remove the lid during the last 30 minutes of cooking.
- This recipe works great with both mild and spicy Italian sausages.
Popular Variations
- Spicy version: Use hot Italian sausages + extra red pepper flakes.
- Extra veggies: Add sliced mushrooms or zucchini during the last hour.
- Cheesy sandwiches: Toast the rolls and melt provolone or mozzarella over the filled sandwiches.
- Low-carb: Serve over cauliflower rice or zucchini noodles.
- With potatoes: Add baby potatoes at the beginning for a heartier meal.
Serving Suggestions
- Classic Italian sausage sandwiches on toasted hoagie rolls
- Over spaghetti or penne
- With creamy polenta or mashed potatoes
- As a hearty main with a side salad
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Warm on the stovetop or in the microwave until hot.
- Freezing: Freezes very well for up to 3 months. Thaw overnight in the fridge before reheating.