Crockpot italian sausage/8 recipes

Mushrooms, ricotta, tomatoes and basil blend wonderful in this hearty sauce.

This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.

A scrumptious spaghetti salad made with juicy tomatoes, cheddar cheese and italian salad dressing.

Rich and packed with flavor but without the unhealthy fats. Slightly sweet carmelized onions and sundried tomatos topped with cheese on crispy toast (crostini).

No watery and soggy breadcrumbs here. This technique delivers juicy perfect stuffed tomatoes with a bold and classic combination of flavors.

Made this California quesadillas for breakfast this morning. It came out surprisingly delicious. As the photos show, they came out cheesy, oozy but not too sweet. The sweetness from the pear and figs balanced greatly with the brie cheese. It's a quick, easy and tasty recipe.

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Pan-sauteed mushrooms are mixed with a mixture of barbeque sauce, tomato paste, cider vinegar and pickled chipotle pepper, which makes a delicious filling to the quesadillas. An easy, tasty yet wholesome week-night meal.

Italian Bread recipe

The true original Spaghetti Alla Cabonara recipe, directly from Italy!

French fries tossed with Greek inspired seasonings; oregano, feta cheese and served with tzatziki sauce.

This one pot dish is packed with deliciousness and goodness. Sauteed assorted mushrooms are cooked in a flavorful broth, lots of Asian yumminess will for sure make your tummy feel very happy.

Creamy sauce is made with both cream cheese and goat cheese, which makes the dish creamy and tasty. Sauteed mushrooms and asparagus are simmered in chicken broth and white wine to enhance the flavor. Toss them all together and serve it as a delicious main dish.

I loved the mixture of the parmesan and swiss cheeses in this. I didn't realize I was almost out of rice so I ended up using 1.5c cooked rice and 0.5c cooked couscous. That turned out wonderful! I thought this would be more "tomato-y", and I used 1.5 cups of tomatoes, but it was still tasty. Also, I didn't bother to peel or seed the tomatoes.

This recipe is healthier in fact is the mostly used recipe you choose but they are both original recipies cause I live in Bologna!!! From this recipe you t get out 2Kgs of ragù if you don’t need that quantity you could freeze it and can remain in the freezer of at least 2 months, here all housewifes do so.