4 red, yellow, green or orange bell peppers, chopped into 10inch pieces
1 medium onion, chopped
2 cans (14 ½ ounces each), diced tomatoes, undrained
2 cans (6 ounces each) tomato paste
2 TBSP jarred, pre-chopped garlic
1/4 cup olive oil
2 tsps dried basil
2 tsps dried oregano
1/4 tsp red pepper flakes or black pepper
1 lb hot, cooked pasta (any kind)
6 TBSP shredded Parmesan cheese

Combine all ingredients (except pasta and cheese) in slow cooker, Cover; cook in a crockpot on LOW for 7 hours or HIGH for 3 hours, or until vegetables are tender.

Adjust seasoning, Mix in pasta and top with cheese, serves 6

NOTE:  you can also add (in the beginning, into the slow cooker, slicedcarrots, zucchini, olives, mushrooms, etc. for a delicious vegetarianentry.