Ingredients
Scale
For the Sauce Base:
- 1 tbsp Olive Oil:
- 1 medium Yellow Onion: Finely chopped.
- 4 cloves Garlic: Minced.
- ½ cup Vodka: (Good quality, not flavored)
- 1 (28 oz) can Crushed San Marzano Tomatoes:
- 1 (15 oz) can Tomato Sauce:
- 1 (6 oz) can Tomato Paste:
- 1 tsp Dried Oregano:
- ½ tsp Red Pepper Flakes: (Optional, for a touch of heat)
- 1 tsp Salt: (Adjust to taste)
- ½ tsp Black Pepper: Freshly ground.
For the Creaminess & Pasta:
- 1.5 cups Chicken or Vegetable Broth: Low sodium.
- 1 lb Penne Pasta: Uncooked.
- 1 cup Heavy Cream:
- ½ cup Grated Parmesan Cheese: Plus more for topping.
- For Garnish:
- Fresh Basil or Parsley: Chopped.
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Deglaze with Vodka: Pour in the vodka, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off. The aroma should mellow.
- Combine Sauce Ingredients: Stir in the crushed San Marzano tomatoes, tomato sauce, tomato paste, dried oregano, red pepper flakes (if using), salt, and black pepper. Bring to a gentle simmer, then remove from heat.
- Add to Slow Cooker: Pour the entire sauce mixture into a 6-quart (or larger) slow cooker. Stir in the chicken or vegetable broth.
- Add Pasta: Add the uncooked penne pasta to the slow cooker. Stir well to ensure all the pasta is submerged in the sauce. This is crucial for even cooking and preventing dry spots.
- Slow Cook: Cover and cook on the HIGH setting for 2.5 to 3.5 hours, or on the LOW setting for 5 to 7 hours. The pasta should be tender but still have a slight bite (al dente), and most of the liquid should be absorbed. Note: Cooking on HIGH often yields better pasta texture in slow cookers.
- Finish with Cream and Cheese: Once the pasta is cooked, stir in the heavy cream and ½ cup of grated Parmesan cheese. Stir until the sauce is creamy and well combined. Allow to sit, covered, for 10-15 minutes to allow the sauce to thicken slightly and flavors to meld further.
- Serve: Taste and adjust seasoning if necessary. Ladle into bowls and garnish generously with fresh chopped basil or parsley and extra grated Parmesan cheese. Serve immediately.
Notes
- Preventing Curdling: Dairy products, especially cream, can sometimes curdle in the slow cooker if added too early or cooked at too high a temperature for too long . Adding the heavy cream and Parmesan cheese at the very end, after the main cooking is complete, ensures a smooth, creamy sauce.
- Pasta Texture: For best results, use good quality penne pasta. Stirring the pasta occasionally during the last hour of cooking can help prevent sticking and ensure even cooking. If the sauce seems too thick before adding cream, you can add a splash more broth.
- Vodka Substitute: If you prefer not to use vodka, you can substitute it with an equal amount of chicken or vegetable broth, or even a splash of white wine. The flavor will be slightly different, but still delicious.
- Make Ahead: This dish is best served fresh, as pasta can continue to absorb liquid and soften over time. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You may need to add a splash of broth or cream when reheating.
- Add-ins: Feel free to add cooked ground Italian sausage or chicken to the sauce along with the tomatoes for a heartier meal.
- Prep Time: 20 minutes
- Cook Time: 2.5 - 3.5 hours (High) or 5-7 hours (Low)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American, Italian