The dark, rainy, cold day had me reaching for my trusty Crock Pot to make a cozy, romantic supper. I don’t use it as often as I should, but on nights like this it’s perfect. I love the slow-cooking rhythm — it gives me time to catch up on laundry, tidying, and dishes while dinner simmers away.
And no, I’m not a Stepford wife — I was in an oversized T-shirt, pajama bottoms, no makeup and socks. Still, there’s something appealing about simpler times. The world feels hectic now; sometimes I imagine I’d have been happier staying at home in a different era. But for tonight, the Crock Pot and I made a very content pair.
I wanted a true one-pot meal, and this turned into a one-pan, one-pot wonder. Fewer dishes, a manageable kitchen, and a warm meal waiting at the end of the day — what’s not to love? I might even cozy up with my slow cooker more this winter (and if I ever learn to knit, maybe it’ll get a scarf for Christmas).
This cacciatore is my version, made with spicy Italian sausage instead of chicken and loaded with tomatoes, red bell pepper, onions, mushrooms, garlic, black olives, and a blend of herbs. I used whole grain conchiglie (shell pasta), and yes — I added both white and a splash of red wine to the pot. The wines lend depth without overpowering the dish; they’re a small but important detail.
Even if you’re not a wine drinker, try cooking with a modest amount — a mid-priced white and a dash of red are all you need to boost the flavor. The wine doesn’t make a “winey” dish; it simply enriches the sauce.
This recipe is easy, affordable, and frees you up to get other things done while it cooks. It comes together simply, finishes without fuss, and tastes fantastic. If you’re looking for a comforting weeknight meal that still feels special, give this a try — it’s hearty, saucy, and perfect for dipping crusty bread into the last of the juices.
Enjoy this slow-simmered, spicy sausage cacciatore with conchiglie — it’s a great meal for chilly nights and a wonderful way to make the most of a busy evening.
SLOW-SIMMERED SPICY SAUSAGE CACCIATORE with CONCHIGLIE
Serves about 6
Ingredients
1 (1 lb.) package hot Italian sausage links
1/2 cup water
1 (28 oz.) can petite diced tomatoes
1 medium onion, cut into large chunks
1/2 red bell pepper, chopped into bite-sized pieces
1 cup chopped fresh mushrooms (or sliced)
2 tsp oregano
1 tsp Italian seasoning
1/2 tsp jarred minced garlic (or more if using fresh, to taste)
1/2 tsp salt
1/4 tsp coarse ground black pepper
1/2 tsp sugar
1 cup good chicken bouillon (or prepared concentrate)
1/4 cup white wine
2 Tbsp red wine
1 (2.25 oz.) can premium sliced black olives, drained
2 medium dried bay leaves
2 cups whole grain or regular conchiglie (medium shell pasta)
Freshly grated Asiago or Parmesan cheese, for serving
Minced fresh parsley to garnish (optional)
Crusty French bread for sopping up the sauce
Directions
1. In a large frying pan, place the sausages and 1/2 cup water. Cover and bring to a boil, then reduce heat and simmer about 8–10 minutes per side — just a little less than package directions so they brown lightly and begin cooking through.
2. In a large crock pot, combine the diced tomatoes, onion, red bell pepper, mushrooms, oregano, Italian seasoning, garlic, salt, pepper, sugar, chicken bouillon, white wine, red wine, olives, and bay leaves. Stir gently to combine. Nestle the par-cooked sausages on top.
3. Cover and heat the crock pot on High to start. After 30 minutes, reduce to Low and cook for 4 hours.
4. After that time, remove the sausages with tongs to a cutting board and add the uncooked pasta to the crock pot, stirring well. Return the crock pot to High.
5. Slice the sausages into bite-sized pieces or into thirds/fourths, then add them back to the pot. Gently press the ingredients into the sauce so the pasta is mostly submerged. Cover and cook on High for 30 minutes, then check the pasta. Depending on your crock pot and the pasta used, it may be nearly done—if needed, turn to Low and cook another 15–30 minutes until pasta reaches your preferred tenderness.
6. Serve in shallow bowls, grate fresh Asiago or Parmesan over each portion, garnish with chopped parsley if desired, and offer warm French bread for sopping up the delicious juices.
Notes: Cooking times can vary by appliance and pasta type. Taste-test after the initial 30 minutes with the pasta to adjust doneness.