If you follow me on Instagram, then you know that were in the midst of a very busy lacrosse season and Im in the final few days of grad school. This means that lately Ive had exactly 1.2 seconds to think about what to make for dinner and even less time to actually make it. So whats a busy mom to do? Crock Pot to the rescue!
During hectic times like these, I rely pretty heavily on my trusty Crock Pot to get me through. Any time I can just toss a handful of ingredients into the pot and not have to touch it again until dinner time is fine with me! Today Im sharing a delicious and easy recipe for Crock Pot Arrabbiata Sauce that is equally perfect for busy weeknight dinners and lazy Sunday afternoons.
Although this sauce may look a lot like marinara, its anything but! Arrabbiata means angry in Italian, a fitting name for this sauce due its spiciness. Classic Arrabbiata sauce is made with tomatoes, garlic, and red chili peppers cooked with olive oil. Its delicious on pasta, meatballs, and is absolutely divine when you dip a piece of crusty sourdough bread into it. Plus its the perfect stick-to-the-noodle sauce, which means you get tons of flavor in every bite!
My Crock Pot Arrabbiata Sauce may not be cooked in the conventional way, but the end result is quite tasty. Plus, who wants to spend hours in a hot kitchen when you can use a Crock Pot instead? Not me!
Packed full of fresh tomatoes, garlic, and peppers, this sauce is flavorful with a nice touch of heat. The best part is that because its homemade, you can control the heat level by adding more or less of the spicy ingredients. When making this for family meals I reduce the heat to make it more kid friendly, but when theyre not around I like to crank up the heat and make the sauce really spicy. But thats the beauty of home cooking, you can customize everything to suit your taste preferences.
Spoiler alert: I recently used this Crock Pot Arrabbiata Sauce in a pasta bake that will also be making an appearance on the blog soon. Eggplant, basil, and pasta you dont want to miss it!
Be sure to also check out my traditional marinara sauce recipe (it cooks in a Crock Pot too)!
- 6-8 ripe Campari tomatoes, stems/tops removed
- 1 pint organic cherry tomatoes, stems/tops removed
- 2 organic red bell peppers, tops cup off and roughly chopped
- 1 small-medium head of garlic, roughly chopped
- 1 small yellow onion, roughly chopped
- 6 oz tomato paste
- ¼ cup extra virgin olive oil
- ½ cup vegetable stock (low sodium)
- 2 tsp balsamic vinegar
- 1 TBS Italian seasoning
- 2 tsp dried oregano
- 2 tsp coconut sugar (more can be added if you want a slightly sweeter taste)
- 1-3+ TBS red pepper flakes (more or less depending on your preferences for heat)
- Sea salt and freshly ground black pepper, to taste
- Pinch of fresh basil and Italian parsley (optional)
- Add all of the ingredients to your Crock Pot and cook on high for 1 hour, then reduce heat to low and continue cooking for 4-5 more hours (depending on your Crock Pot). Do not open the lid during the cooking process, but be sure to keep an eye on it to make sure that it doesn’t burn.
- Once it’s cooked, puree the sauce until it reaches a smooth consistency. If the sauce is too thin, let it simmer in a large stock pot for 15-20 minutes until it reduces a bit. This depends on the juiciness of your tomatoes. Sometimes I have to do this extra step, and sometimes the sauce has the right consistency on it’s own.
- Taste test to see if any additional salt, pepper, or Italian seasoning need to be added.
- Serve warm on pasta, meatballs, or with a loaf of crusty sourdough bread. Enjoy!