Slow Cooker Puttanesca Sauce
This sauce is absolutely delightful after slow cooking all day!
Servings - 4 servings
Ingredients
- 1 Tbsp olive oil
- 1 lb. ground Italian sausage
- 28 oz can crushed tomatoes
- 1 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- Salt and pepper
- 1 cup black sliced olives, drained
- 3 Tbsp capers, drained
- 1/2 cup dry white wine
- 16 oz small shell pasta
- Fresh veggies, as side dish
Instructions
- In a large skillet, heat the olive oil and brown the sausage. Add the crushed tomatoes, garlic powder, basil, oregano, onion powder, salt and pepper to taste. Bring the sauce to a boil, promptly reduce the heat and allow it to simmer for 10 minutes.
- Add the sauce to the slow cooker insert. Stir in the olives, drained capers, and white wine.
- Note: you could substitute a 26 oz. jar spaghetti sauce in place of the homemade tomato sauce listed above.
- Set on low and cook for 8 hours. If your slow cooker runs hot or overcooks or dries out other meals, add 1/2 cup water.
- Just before dinner, cook the pasta. Drain well.
- Prepare the veggies.
- Serve Slow Cooker Puttanesca Sauce over pasta with side of veggies.