Jennifer Causey
Hands-On Time
20 Mins
Total Time
6 Hours 20 Mins
Yield
4 servings

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.

How to Make It

Step 1

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.

Step 2

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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Ratings & Reviews

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