Monika Soria Caruso’s Gluten-Free Sausage and a Pasta Sauce

 Monika Soria Caruso's gluten-free sausage

Monika Soria Caruso of Windy City Vegan is one of my favorite testers and I’m lucky enough that we live close to each other to see each other every once in awhile.

She’s a great blogger and recipe developer in her own right.  She developed the gluten-free biscuit recipe in the bean book and created a gluten-free Italian sausage for Vegan Slow Cooking for Two. We all get to benefit from her gluten-free awesomeness!

 Photo by Monika Soria Caruso

Photo by Monika Soria Caruso

Here’s a pasta sauce recipe that you can use as a base for your all that gluten-free Italian sausage:

Slow Cooker Summer Pasta Sauce with Fresh Basil

Prep time: 15 minutes
Cooking Time: 6 to 8 hours on low (or 3 to 4 on high)

  • 1 to 2 tablespoons olive oil
  • 1/2 cup onion, minced (about 1/2 a medium onion)
  • 1/2 cup sweet or bell pepper, minced (about 1/2 a medium bell pepper)
  • 2 cups (164 g) eggplant, diced
  • 2 1/2 to 3 cups (395 to 474 g) diced fresh Italian tomatoes (of any color)
  • 3 cups diced tomatoes, or 2 cans (around 14 ounces or 392 g each)
  • 1 teaspoon dried oregano (or 1 tablespoon fresh)
  • Fresh ground pepper and salt to taste
  • 1/4 cup (10 g) fresh basil, chopped

The night before: Chop the veggies. Heat the oil and sauté the onion and pepper until translucent. Store the onion mixture and together with the diced tomatoes and eggplant in the same covered bowl in the fridge overnight.

In the morning:  Combine all the ingredients (except for fresh basil) in your slow cooker and cook all day on low (or 4 hours on high).  Season to taste with salt, pepper, and then stir in the chopped fresh basil. Serve over pasta. (Whole wheat angel hair is my favorite.)

You can also purée the sauce with an immersion blender for really picky eaters or for an extra thick sauce.

You can freeze the leftovers for another meal later in the month. (Or make extra pasta and use the leftover for lunches instead.)

When you come home you may need to add extra water if the sauce is too thick. If it is too thin put the handle of a wooden spoon between the lid and the crock then turn it to high. This should help the extra liquid to evaporate. If it is really watery, transfer it to a pot and cook on the stove without a lid to reduce it faster.




  1. Sounds delicious! I’ve followed Monka’s blog and have been curious about meeting her. If we are all at Ninth Street together, will you introduce us?

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