Food Recipes Slow-Cooker Puttanesca With Roasted Broccolini 3.9 (14) Want to know one place where a slow cooker really shines? With long-simmered sauces like puttanesca. Usually homemade tomato sauce needs to be stirred frequently, but there’s no need with a slow cooker. Just stir together the ingredients and they’ll slowly gel into a rich and tangy sauce, leaving you time to roast crispy broccolini and boil pasta. Pappardelle noodles are wide and flat, making it easier for the sausage and tomato bits to stick to each strand. The roasted broccolini is served alongside, but you could serve any leftovers chopped up and mixed in with the pasta. By Paige Grandjean Paige Grandjean Paige Grandjean is an associate editor at Food & Wine magazine. Since joining the Dotdash Meredith team in 2015, Paige has tested and developed more than 2500 recipes. Her work has been shared in more than 15 magazine brands, including Real Simple, Southern Living, Eating Well, and Food & Wine. Highlights: * More than five years of experience developing and testing recipes in the test kitchen * Member of the International Association of Culinary Professionals * Earned a level 2 with distinction accreditation from the Wine & Spirits Education and Trust in Spirits * Folio: Eddie & Ozzie Award finalist in 2021 Real Simple's Editorial Guidelines Updated on September 20, 2017 Print Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 20 mins Total Time: 6 hrs 20 mins Yield: 4 servings Jump to Nutrition Facts Ingredients 1 28-oz. can whole peeled tomatoes, crushed ½ pound spicy Italian sausage (about 2 links), casings removed, broken into small pieces ½ cup pitted kalamata olives, halved 2 tablespoons tomato paste 2 tablespoons drained capers 1 small yellow onion, chopped (about ¾￼ cup) 1 anchovy fillet, finely chopped 2 cloves garlic, chopped 1 ¼ teaspoons kosher salt, divided ¼ teaspoon freshly ground black pepper 2 bunches Broccolini (about 1 lb.), trimmed 2 tablespoons olive oil 8 ounces pappardelle pasta Shaved Parmesan cheese and torn fresh basil, for serving Directions Mix tomatoes, sausage, olives, tomato paste, capers, onion, anchovy, garlic, ¾￼ teaspoon salt, and pepper in a 4-to 6-quart slow cooker. Cover and cook on low until sausage is cooked through, about 6 hours. Preheat oven to 425°F. Toss together Broccolini, oil, and remaining ½ teaspoon salt. Spread on a rimmed baking sheet and roast until tender, 10 to 15 minutes. Cook pasta according to package directions; drain. Top pasta with sauce, cheese, and basil. Serve with Broccolini. Print Nutrition Facts (per serving) 648 Calories 34g Fat 67g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 648 % Daily Value * Total Fat 34g 44% Saturated Fat 8g 40% Cholesterol 38mg 13% Sodium 2240mg 97% Total Carbohydrate 67g 24% Total Sugars 13g Protein 17g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.