Crock Pot Recipes
Using a fork, puncture holes in the casing of the sausage.
In a 5 qt. Crock Pot, combine sausage, Romesco Sauce, onion, jalapeno, salt & pepper, garlic, red pepper flakes and herbs.Cook for 4 hours on low or 2 hours on high.
Add the cauliflower, eggplant and stir to incorporate.Cook for 1 ½ hours more on low or 1 hour on high.
In a small skillet, add 1 tbsp of oil and heat to medium high.Add the capers and fry for about 2 minutes or until they become crispy.Strain and let rest of a plate that has been lined with a paper towel.
Remove the sausage and slice in ¼ in thick slices; return to the crock pot.Check the sauce for seasoning.Add the cooked pasta to the crock pot, and mix well.Serve and garnish with the crispy capers.Enjoy!
Chicken Sausage Rotini
1 lb Chicken Sausage
1 jar Bottled Thyme Romesco Sauce
1 med Eggplant – medium dice
1 Onion – medium dice
1/2 lb Rotini Pasta – cooked
1 clove Garlic – minced
Pinch Red Pepper Flakes
1 lb Cauliflower – small florets
T T Salt & Pepper
1 Jalapeno Pepper – seeded, small dice (optional)
1 TBSP Oregano, Rosemary
1 TBSP Butter – cubed (optional)
¼ cup Capers
As Need Oil – for frying to capers