SLOW-COOKED ITALIAN SAUSAGE PASTA SAUCE WITH SPAGHETTI ...
Set the slow cooker to simmer all day, and you can come home to a spicy-sweet tomato sauce to ladle over noodles.
Provided by Pillsbury Kitchens
Total Time 6 hours 15 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 11
Steps:
- In 3 1/2- to 4-quart slow cooker, mix all ingredients except spaghetti.
- Cover; cook on Low heat setting 6 to 8 hours.
- About 30 minutes before serving, cook spaghetti as directed on package. Drain. If desired, skim and discard fat from sauce. Serve sauce over spaghetti.
Nutrition Facts : Calories 420 , CarbohydrateContent 60 g, CholesterolContent 30 mg, FatContent 1/2 , FiberContent 4 g, ProteinContent 18 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 1020 mg, SugarContent 10 g
SLOW-COOKER SUNDAY SAUCE RECIPE - NYT COOKING
Whether it’s called red sauce, sugo or gravy, you’ll find a big pot of the rich tomato sauce simmering all Sunday long in many Italian-American households. Every family has their own version, but this recipe includes shreddy pork shoulder, sausage and meatballs. This slow-cooker version lets you simmer it overnight or while you’re not home, and without splatters and stirring (though you can also make it on a stovetop). Once the sauce is done, coat pasta in the sauce, spoon the meats on top and serve it with a green salad, crusty bread and red wine. Sauce can be kept refrigerated for up to one week and frozen for up to three months.
Provided by Ali Slagle
Total Time 8 hours 30 minutes
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a 6- to 8-quart slow cooker, add the crushed tomatoes and basil sprigs. Season the pork shoulder all over with salt and pepper.
- In a large Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to the slow cooker as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the slow cooker.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stirring to scrape up the browned bits on the bottom of the pot, and cook until the wine is nearly evaporated, 2 to 4 minutes. Scrape the onion-wine mixture into the slow cooker, and stir to combine. Add the meatballs on top. (It’s OK if they’re sticking out of the sauce.) Cook on low for 6 to 8 hours, until the pork shoulder falls apart when shredded with a fork.
- When you’re ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta boils, slice the sausage and shred the pork shoulder on a cutting board, and leave it there. When the pasta is al dente, reserve ½ cup pasta water, then drain and return the pasta to the pot. Over medium heat, toss the pasta with enough sauce to coat (about 4 cups), adding pasta water as needed until the sauce clings to the pasta. (Some meatballs might end up in the pasta pot; that’s OK.) Return the sausage and pork shoulder to the remaining sauce in the slow cooker.
- Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and extra meat and sauce at the table.
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SLOW-COOKED ITALIAN SAUSAGE PASTA SAUCE WITH SPAGHETTI ...
Set the slow cooker to simmer all day, and you can come home to a spicy-sweet tomato sauce to ladle over noodles.
From pillsbury.com
Reviews 5
Total Time 6 hours 15 minutes
Cuisine Italian
Calories 420 per serving
From pillsbury.com
Reviews 5
Total Time 6 hours 15 minutes
Cuisine Italian
Calories 420 per serving
- About 30 minutes before serving, cook spaghetti as directed on package. Drain. If desired, skim and discard fat from sauce. Serve sauce over spaghetti.
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