2 packages Dietz and Watson Asiago Spinach Chicken Sausage

1 jar sauce

1 can tomatoes with onions and garlic

1/4 c. sherry

2 Tbsp. minced garlic

4 Tbsp. pesto

2 Tbsp. butter

1/4 c. grated parmesan cheese


Cook sausage in skillet with a little olive oil blend until golden.  Add in a little liquid from the canned tomatoes and 1/2 Tbsp. garlic.   Cook a few minutes longer.


In a crockpot, combine jar of sauce, 2 Tbsp. pesto, sherry and 1 Tbsp. minced garlic.


Remove and slice cooked sausage and add into sauce.


There will be all kinds of yummy stuff left in the skillet.


Add can of tomatoes and 2 Tbsp. pesto to the skillet, scraping up all the brown bits.  Cook over medium until reduced by about half.


Pour over ingredients in crockpot and cook on low up to 4 hours.  I actually cooked mine for about an hour before starting the noodles.

Heat water for pasta.  I like to add in minced garlic and salt to the water.  Sometimes, I add a chicken broth ice cube for added flavor. (I freeze my homemade broth in ice cube trays for when I make rice, etc. and want some more flavor)


Cook until al dente.  Drain.

I tried a new Italian made pasta that was on sale.  The flavor and texture was really nice.


Toss cooked pasta with butter, pesto and parmesan.

Serve with sauce and more parmesan.  A little garlic toast with it too!

I’ve tried several recipes with this particular sausage.  I have to say, we all preferred it with a tomato sauce.  Optional add ins would include defrosted frozen peas, garbanzo beans, and cooked onions, peppers, or mushrooms.  Any leftover greens or veggies can also be put in the sauce.  The kids just wanted it simple tonight, and it was delicious.