Ingredients
1 pound turkey Italian sausage links, casings removed4 cups water1 jar (24 ounces) meatless spaghetti sauce1 can (16 ounces) kidney beans, rinsed and drained1 medium yellow summer squash, halved lengthwise and cut into 1-inch pieces2 medium carrots, sliced1 medium sweet red or green pepper, diced1/3 cup chopped onion1-1/2 cups uncooked spiral pasta1 cup frozen peas1 teaspoon sugar1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a nonstick skillet, cook sausage over medium heat until no longer pink; drain and place in a 5-qt. slow cooker. Stir in the water, spaghetti sauce, beans, summer squash, carrots, red pepper and onion.
Cover and cook on low for 7-9 hours or until vegetables are tender.
Stir in the pasta, peas, sugar, salt and pepper. Cover and cook on high for 15-20 minutes or until pasta is tender.
