Slow Cooker Arrabbiata Sauce Pasta Recipe

Slow cooker Arrabbiata sauce pasta recipe. An excellent traditional Italian sauce cooked in a slow cooker and served over cooked penne pasta. You may also like Chicken Fajitas Pasta, another tasty pasta recipe cooked in a crockpot.

How to Make a Simple and Elegant Arrabbiata Sauce in a Slow Cooker

This is a quick and easy recipe for making an authentic arrabbiata sauce in a slow cooker. It has all the flavors of the classic Italian pasta sauce but with less time and effort.

The secret to this recipe is using canned tomatoes, which have been cooked down and blended with garlic, red pepper flakes, oregano, parsley, salt, and pepper.

This makes it possible to make the sauce in a slow cooker without having to spend hours on it.

This recipe is simple enough for beginners or anyone looking for an easy weeknight meal that doesn’t take much time. or effort. This is also a great way to use up leftovers from other recipes.-tomato sauce, water, canned diced tomatoes, a can of tomato paste, garlic cloves, red pepper flakes, dried oregano leaves, sea salt, and black pepper.

What Makes an Arrabbiata Sauce so Special?

Arrabbiata sauce is a popular Italian tomato sauce that is typically served with pasta. The main ingredients are tomatoes, garlic, olive oil, and chili pepper.

This is one of the most popular sauces in Italy because it can be made in a variety of ways to suit different tastes – adding more or less garlic, basil, oregano, or red pepper flakes. It also has a unique taste that makes it stand out from other tomato sauces.

The sauce is also typically paired with chicken and mushrooms which gives it an earthy flavor and color.

Slow Cooker Arrabbiata Sauce Pasta Recipe

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Ingredients

• 1 large yellow onion, peeled and cut into wedges
• 5 oz (150 g) chopped bacon
• 3 cloves garlic, peeled and minced
• 4 14½ oz (435 ml) each cans diced tomatoes with basil, garlic, and oregano, undrained
• 15 oz (450 ml) can tomato sauce
• 2 teaspoons dried parsley
• 1teaspoon dried oregano, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon crushed red pepper
• 8 cups (2 L) cooked penne pasta
• 1/4 cup shredded Parmesan cheese

Method