Arrabbiata Sauce

By KeyIngredient

Ingredients

• 1 onion, cut into thin wedges
• 5 ounces pancetta, chopped, or 5 slices bacon, chopped
• 3 garlic, minced
• 4 14 1/2ounce 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)

Details

Servings 8
Preparation time 20mins
Cooking time 1100mins
Adapted from bhg.com

Preparation

Step 1

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.