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Slow Cooker Arrabiata Sauce with Spinach

This Slow Cooker Arrabiata Sauce with Spinach cooks all day and has a hearty deep Italian flavor with a bit of a spicy bite.

Ingredients

  • 14.5 oz can Tomato Sauce
  • 29 oz can Tomato Sauce
  • 14.5 oz can petite diced tomatoes
  • 12 oz jar roasted red peppers
  • 1 Grill Mates Tomato Basil Marinade or Spaghetti Sauce seasoning packet
  • 2 tablespoons pesto - OR - 1 teaspoon minced garlic and 1 Tablespoon chopped basil
  • 2 cups chopped frozen spinach

Instructions

  • Place a liner in a slow cooker.
  • Pour tomato sauce and tomatoes in a slow cooker.
  • In a small food processor, blend red peppers to desired texture.
  • Pour peppers into the sauce.
  • Add seasoning pouch and pesto or basil to the sauce.
  • Cook on low for 8-10 hours. Stirring a couple of times to keep edges from burning.
  • About 20-30 minutes before eating, stir in frozen spinach.
  • Serve as you would any marinara sauce.

Notes

Suggestions: 
  • Use as a dipping sauce for bread or mozzarella sticks.
  • Eat with Spinach Ricotta Calazones
  • Serve as the sauce in Chicken Parmesean.
  • Serve as spaghetti sauce. 
  • Stir in ricotta cheese or heavy cream to make a pink sauce.