Ingredients
2 cans (28 ounces each) crushed tomatoes2 cans (14-1/2 ounces each) diced tomatoes, undrained3/4 pound sliced fresh mushrooms5 garlic cloves, minced4 teaspoons Italian seasoning1 teaspoon pepper1/4 teaspoon salt1/4 teaspoon crushed red pepper flakes1 large sweet onion1 large green pepper1 medium sweet red pepper1 medium sweet orange pepper1 medium sweet yellow pepper10 hot Italian sausage links (4 ounces each), casings removed 1/4 cup all-purpose flour2 tablespoons canola oilHot cooked pasta
Preparation
Place first 8 ingredients in a 6-qt. slow cooker. Chop onion and peppers; stir into tomato mixture.
Shape sausage into 1-3/4-in. balls; roll in flour to coat lightly. In a large skillet, heat oil over medium-high heat; cook meatballs in batches until lightly browned, 5-8 minutes, turning occasionally. Drain on paper towels. Add to slow cooker, stirring gently into sauce.
Cook, covered, on low 5-6 hours or until meatballs are cooked through and vegetables are tender. Serve with pasta.
