Arrabbiata Sauce

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5 users rated this recipe an average rating of 3.0
  • Makes: 8 servings
  • Prep: 20 mins
  • Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)
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Arrabbiata Sauce
Ingredients
1
onion, cut into thin wedges
5
ounces pancetta, chopped, or 5 slices bacon, chopped
3
garlic, minced
4
14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
1
15 ounce can tomato sauce
2
teaspoons dried parsley, crushed
1
teaspoon dried oregano, crushed
1/2
teaspoon salt
1/2
teaspoon dried basil, crushed
1/2
teaspoon crushed red pepper
8
cups hot cooked orecchiette or penne pasta
1/4
cup finely shredded Parmesan cheese (1 ounce)
 
Fresh oregano leaves (optional)
Directions
  1. In a large skillet, cook onion, pancetta, and garlic over medium heat until onion is tender and pancetta is brown. Drain off fat.
  2. Transfer pancetta mixture to a 3 1/2- to 5-quart slow cooker. Stir in undrained tomatoes, tomato sauce, parsley, dried oregano, salt, basil, and crushed red pepper.
  3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  4. Serve over hot cooked pasta. Sprinkle each serving with cheese and, if desired, garnish with fresh oregano.
Nutrition Facts (Arrabbiata Sauce)
    Per serving:
  • 369 kcal cal.,
  • 8 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 14 mg chol.,
  • 1131 mg sodium,
  • 59 g carb.,
  • 5 g fiber,
  • 10 g sugar,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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