Crock-Pot Marinara Sauce: a Flavorful Bowlful of Naples
Ready In: 10 hrs 25 mins
Serves: 6
Yields: 5 1/2 cups
Ingredients
- 3 (28 ounce) cans crushed plum tomatoes, with juice
- 1⁄3 cup tomato paste
- 1 large yellow onion, chopped
- 6 garlic cloves, minced
- 3 tablespoons capers, drained
- 3 tablespoons dry white wine
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 tablespoon dried crushed red pepper flakes
- 1⁄4 cup flat-leaf Italian parsley, roughly chopped
- 3 tablespoons fresh basil, roughly chopped
- 1⁄2 cup kalamata olive, pitted and halved
- 1⁄2 cup mushroom, sliced
- 1⁄4 teaspoon cayenne pepper
- 1 lb frozen cooked shrimp, thawed, peeled and devained
- 1 lb linguine, piccole cooked to al dente (long, thin pasta)
- italian crusty bread, for dipping in the sauce
- grated parmigiano-reggiano cheese or romano cheese, for passing
Directions
- In crock-pot (4-6 quart) combine the first fourteen (14) ingredients; give a good stir.
- Cover and cook: LOW HEAT SETTING - 8 to 10 hours or HIGH HEAT SETTING - 4 to 5 hours.
- When finished cooking, remove half of the marinara sauce (approximatel 5 1/2 cups) and refrigerate (up to 3 days) or freeze (up to 3 months).
- If set to LOW HEAT, turn the crock-pot up to HIGH HEAT setting. Add the shrimp; stir into the marinara sauce. Cover and cook 5 to 7 minutes, or until shrimp are heated through.
- In a warm serving bowl, place the cooked and drained pasta, add the sauce, and toss thoroughly. Serve with a simple leafy green salad dressed with oil and vinegar, salt, and pepper.
- Now, sit down to a delicious and authentic Italian meal. Pass the red wine, crusty italian bread and grated cheese around the table - Stand back and wait for the cheers!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off