Slow-Cooker Arrabbiata Sauce
By Lawman JohnsonPublished on October 15, 2019
Time
8 to 10 hours on low or 5 to 7 hours on high
Yield
Makes about 10 cups; enough for 2 pounds pasta
Slow cooker size
4 to 7 quarts
Ingredients
Instructions
- Microwave onions, anchovies, garlic, tomato paste, oil, pepper flakes, and 1 teaspoon salt in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in tomatoes, tomato puree, and pepperoncini. Cover and cook until sauce is deeply flavored, 8 to 10 hours on low or 5 to 7 hours on high.
- Stir sugar into sauce and season with salt, pepper, and extra sugar to taste. Before serving, stir in 2 tablespoons basil for every 5 cups sauce.
Time
8 to 10 hours on low or 5 to 7 hours on highYield
Makes about 10 cups; enough for 2 pounds pastaSlow cooker size
4 to 7 quartsIngredients
Ingredients
Ingredients
Why This Recipe Works
We wanted to come up with a recipe for arrabbiata sauce using the slow cooker, where the long simmering time would render it rich and flavorful. The biggest hurdle was choosing the right tomato products to create a sauce that was neither watery nor too thick. Our solution was a combination of three different tomato products (paste, crushed, and puree). The concentrated products (paste and puree) provided strong, complex flavor without unwanted water—no need for evaporation. We microwaved onions, anchovies, garlic, and red pepper flakes along with tomato paste to create a flavor-packed sauce base. We then stirred in pepperoncini and the other tomato products. A sprinkling of chopped fresh basil provided the finishing touch.
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