Crock-pot Marinara Sauce: A Flavorful Bowlful Of Naples

Total Time: 10 hrs 25 mins Preparation Time: 25 mins Cook Time: 10 hrs

Ingredients

• 3 (28 ounce) cans crushed plum tomatoes, with juice
• 1/3 cup tomato paste
• 1 large yellow onion, chopped
• 6 garlic cloves, minced
• 3 tablespoons capers, drained
• 3 tablespoons dry wine
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon dried crushed red pepper flakes
• 1/4 cup flat-leaf italian parsley, roughly chopped
• 3 tablespoons fresh basil, roughly chopped
• 1/2 cup kalamata olive, pitted and halved
• 1/2 cup mushroom, sliced
• 1/4 teaspoon cayenne pepper
• 1 lb frozen cooked shrimp, thawed, peeled and devained
• 1 lb linguine, piccole cooked to al dente (long, thin pasta)
• italian crusty bread, for dipping in the sauce
• grated parmigiano-reggiano cheese or romano cheese, for passing

Recipe

• 1 in crock-pot (4-6 quart) combine the first fourteen (14) ingredients; give a good stir.
• 2 cover and cook: low heat setting - 8 to 10 hours or high heat setting - 4 to 5 hours.
• 3 when finished cooking, remove half of the marinara sauce (approximatel 5 1/2 cups) and refrigerate (up to 3 days) or freeze (up to 3 months).
• 4 if set to low heat, turn the crock-pot up to high heat setting. add the shrimp; stir into the marinara sauce. cover and cook 5 to 7 minutes, or until shrimp are heated through.
• 5 in a warm serving bowl, place the cooked and drained pasta, add the sauce, and toss thoroughly. serve with a simple leafy green salad dressed with oil and vinegar, salt, and pepper.
• 6 now, sit down to a delicious and authentic italian meal. pass the red wine, crusty italian bread and grated cheese around the table - stand back and wait for the cheers!