# Components:
→ Pasta
01 - 14 oz uncooked penne or rigatoni
→ Sauce Base
02 - 1 tablespoon olive oil
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 zucchini, diced
07 - 28 oz canned crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon red pepper flakes (optional)
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 1 teaspoon sugar
→ Liquid
15 - 2 cups vegetable or chicken broth
→ Cheese (Optional)
16 - 1 cup shredded mozzarella cheese
17 - 1/2 cup grated Parmesan cheese
→ Garnish
18 - Fresh basil leaves, for serving
# Directions:
01 - In a skillet over medium heat, heat olive oil. Sauté the chopped onion for 3 minutes until translucent. Add minced garlic, diced bell pepper, and diced zucchini, and cook for an additional 2 minutes. This step is optional but enhances the overall flavor profile.
02 - Transfer the sautéed vegetables (if prepared otherwise, just add the raw chopped vegetables) to the slow cooker. Add crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), salt, black pepper, and sugar. Stir to thoroughly combine all sauce ingredients.
03 - Pour the broth into the slow cooker and mix it well with the sauce mixture.
04 - Cover the slow cooker and cook on the LOW setting for 2.5 hours.
05 - Stir the uncooked pasta into the sauce in the slow cooker, ensuring it is fully submerged. Cover and cook on the HIGH setting for an additional 30–40 minutes, or until the pasta reaches an al dente texture. Stir the contents once approximately halfway through this cooking period to prevent any sticking.
06 - During the final 5 minutes of cooking, evenly sprinkle the shredded mozzarella and grated Parmesan cheeses over the top of the pasta. Cover the slow cooker again and allow the cheese to melt.
07 - Serve the pasta hot, garnished generously with fresh basil leaves.
