Slow Cooker Puttanesca Sauce with Pasta
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours
Many kicks of flavor in this pasta!

Ingredients for Single Meal

  • 1 - Tbsp olive oil
  • 1 - lb(s) Italian sausage
  • 1 - 28 oz. can(s) 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(s) olives
  • 3 - Tbsp capers
  • 1/2 - cup(s) dry white wine
  • 16 - oz. small shell pasta noodles**
  • Side: - veggies**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. In a large skillet, heat the 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.
  2. Add the sauce to the slow cooker insert. Stir in the olives, drained capers, and white wine.
  3. (Note: you could substitute a 26 oz. jar spaghetti sauce in place of the homemade tomato sauce listed above. Be sure to update the shopping list if you make this substitution.)
  4. Set on low and cook for 8 hours. If your slow cooker runs hot, add 1/2 cup water.
  5. Cook pasta as directed. Drain well.
  6. Prepare the veggies.
  7. Serve Slow Cooker Puttanesca over pasta with side of veggies.

Freezeasy Meal Prep Directions

  1. Brown 2 lbs. Italian sausage.
  2. Open 2 cans of crushed tomatoes.
  3. Drain and rinse 6 Tbsp capers.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 1 Tbsp olive oil
  • Half of the browned Italian sausage
  • Half of the canned crushed tomatoes
  • 1 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 1 cup sliced black olives
  • 3 Tbsp capers, drained and rinsed
  • 1/2 cup dry white wine
  • Note: Do NOT add the dry pasta to the freezer bag.

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in a warm bowl of water for about 20 minutes, before transferring the sauce to reheat in the slow cooker, and then toss with cooked pasta.

Special notes

Substitute a 26 oz. jar of spaghetti sauce in place of the 1 Tbsp olive oil, 28 oz. can crushed tomatoes, 1 tsp garlic powder, 1/2 tsp dried basil, 1/2 tsp dried oregano and 1/2 tsp onion powder.
Also, add 1/2 to 1 cup water to sauce if your slow cooker runs hot or dries out other meals.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Use gluten-free pasta and serve with gluten-free sides.

Printable Label Recipe Title

Slow Cooker Puttanesca with Pasta

Printable Label Instructions

Thaw and add to slow cooker and set on low for 8 hours. Add water to the sauce if your slow cooker runs hot. Toss with cooked pasta.
Serve with veggies.

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