Rating: 4 stars
14 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
  • 14 Ratings

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.

Paige Grandjean


Credit: Jennifer Causey

Recipe Summary test

20 mins
6 hrs 20 mins
4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

648 calories; fat 34g; saturated fat 8g; cholesterol 38mg; fiber 10g; protein 17g; carbohydrates 67g; sodium 2240mg; sugars 13g.