Top | Crockpot

Arrabiata Sauce

(recipe, Carrie Stewart)


  1. * 2 tablespoons olive oil
  2. * 1 tablespoon garlic, minced
  3. * 1 medium onion, chopped
  4. * 1 (8 ounce) can tomato paste
  5. * 1 (28 ounce) can crushed tomatoes
  6. * ⅛ cup red wine
  7. * 2 teaspoons salt (or to taste)
  8. * 1½ teaspoons pepper (or to taste)
  9. * 1 tablespoon crushed red pepper flakes (or to taste)


  1. Heat olive oil in a large skillet.
  2. Add garlic, sauté until flavor is released, about a minute.
  3. Sauté onion until softened.
  4. Stir crushed tomatoes, tomato paste, red wine, salt, pepper, and red pepper flakes into crockpot.
  5. Add onion.
  6. Cook on low heat 4 hours. (I'm recommending four hours as a median time. It can be cooked more or less--I've made it in two hours, as well as let it cook for up to eight, and it was delicious each time. The original recipe calls for preparation over a stove with the instruction to "simmer until you can't stand it"--so it's really up to you.).