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.
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
1¼ 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
Sat fat 8g
How to Make It
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.
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