After a long day working out in the yard, I don’t want to fuss with dinner, but I still want something that feels like a proper, sit-down meal. This 4-ingredient slow cooker saucy orecchiette is my kind of “set it and forget it” supper: dry orecchiette simmered low and slow in a glossy, burgundy sauce until every little cup is plump and coated. It reminds me of the easy, hands-off casseroles my mother used to slide into the oven on busy farm days—only this one bubbles away in the slow cooker while you hose off the porch and put away the garden tools.
I like to scoop this saucy orecchiette straight from the slow cooker into warm bowls, then add a simple green side—steamed green beans, a tossed salad, or just sliced cucumbers in vinegar the way my mother made them. A slice of crusty bread or buttered Texas toast is perfect for swiping up the extra sauce. If you enjoy a little something fresh on top, a sprinkle of chopped parsley or green onion brightens the rich, tangy-sweet sauce without adding any extra work.
4-Ingredient Slow Cooker Saucy OrecchietteServings: 4
Ingredients
12 oz dry orecchiette pasta
24 oz jar thick marinara or pasta sauce (about 3 cups), preferably a rich, tomato-basil style
2 cups low-sodium beef broth
2 tbsp olive oil
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker crock with a little of the olive oil or nonstick spray to help prevent sticking along the edges.
Pour the dry orecchiette pasta into the slow cooker and spread it into an even layer so the little cups aren’t piled too high in one spot.
In a separate bowl or large measuring cup, whisk together the marinara sauce, beef broth, and the remaining olive oil until the mixture is smooth and evenly combined. The color should be a deep, burgundy red.
Pour the sauce mixture over the dry orecchiette, using a spoon to gently press down and stir just enough so that all of the pasta is moistened and mostly submerged. It’s fine if a few pieces peek out; they’ll soften as they cook.
Cover the slow cooker with the lid and cook on LOW for 2 to 3 hours, until the orecchiette is tender but not mushy. Avoid lifting the lid during the first 90 minutes so the heat and steam stay trapped and the pasta cooks evenly.
After about 2 hours, check the pasta. If the sauce looks thin, give it a gentle stir, cover again, and continue cooking in 15- to 20-minute increments until the sauce has reduced to a thick, glossy, caramelized-looking coating and the orecchiette cups are plump and saucy.
Once the pasta is cooked to your liking and the sauce is richly reduced, turn the slow cooker to WARM. Give everything a final stir so the thick burgundy sauce clings to each piece. Serve straight from the crock while it’s bubbling and glossy.
Variations & Tips
You can nudge this recipe in several directions without losing its fuss-free charm. For a slightly sweeter, more old-fashioned Midwestern flavor, stir 1 to 2 teaspoons of brown sugar into the sauce mixture before pouring it over the pasta. If you prefer a bit of heat, add a pinch of crushed red pepper flakes along with the sauce and broth. To make it creamier, stir in 1/4 to 1/3 cup of heavy cream or half-and-half during the last 15 minutes of cooking, just long enough to warm through without curdling. A handful of shredded cheese (Parmesan or mozzarella) can be sprinkled over the top in the final 5 to 10 minutes, then covered so it melts into a gooey layer. For extra protein without extra work, you can add 1 to 1 1/2 cups of cooked Italian sausage or leftover roast beef, cut into small pieces, when you stir the pasta and sauce together at the beginning; be sure any meat you add is fully cooked and cooled properly beforehand. Food safety tips: Always use dry pasta for this method; fresh pasta will overcook and turn mushy. Keep the slow cooker covered as much as possible so the temperature stays in the safe range and the pasta cooks evenly. If you add meat, make sure it has been stored below 40°F and is reheated thoroughly in the sauce. Once cooked, don’t leave the pasta sitting on the counter; either keep it on WARM in the slow cooker for up to 2 hours or cool leftovers quickly and refrigerate within 2 hours, using them within 3 to 4 days.
