Forget it, go home at the end of the day for a quality Italian dinner at the restaurant! This recipe takes classic Italian pasta and makes it easy using a slow cooker. All you need to do is cut the vegetables, add the remaining ingredients and let the slow cooker do the rest! Serve with Parmesan cheese sprinkles on top of fettchin
For more Italian recipes, try our classic Bolognese or our most amazing lasagna.
Why my recipe
Quick and easy preparation time, and a slow cooker takes care of the rest! It’s stuffed with peppers, onions and other vegetables from you. The soft and juicy pork roast is slowly simmered in a flavorful tomato sauce.
A friend recently asked me a simple crockpot recipe that she could freeze, throw away, go, or just dump and go. Understood! This slow cooker rug comes with a variety of vegetables, and preparation time is fairly minimal (depending on your chopping skills and how often your kids are distracted). Served with pasta, it makes for a pleasant meal that is very easy to prepare.
Ingredient Notes
Pork Rost: Either the pig’s butt or shoulders work well here. Garlic: Newly etched items always give you the best flavor, but the variety from the jar is the best one next. Onion: Use one that you like. Carrot: Add sweetness to the sauce. Chop into larger pieces for dice or more rustic and heartier sauce. Celery Rib: Layer more flavor with the remaining peppers and onion that make up Trinity. Red Peppers: There are some green pieces, but red has a lot of flavor. Tomato sauce and diced tomatoes: The roasted diced tomatoes add even more flavor. Fettuccini: Pappardelle is traditional, but Fettuccini has a similar shape and is easily found in most grocery stores. Parmesan cheese: Freshly shredded or grated Parmesan cheese always melts best.
Pasta Options
Pappardelle and Fettuccine: Pappardelle is a wide flat pasta noodles that is a traditional Ragu choice. However, Fettuccini works similarly, providing similar textures and is much easier to find!
Rigatoni and Penne: If you don’t have Fettuccini on hand, both Rigatoni and Penne combine well with this hearty red sauce to bite and hold the sauce well.
Bucatini and Spaghetti: Spaghetti is always in a great standby. If you have it on hand, please use it! Bucatini is another great option, with long, thin noodles similar to spaghetti, but dented in the middle.
Pork is a must-see
I use pork butt for this recipe, but the shoulders also work. Usually you can find ones labeled “pork shoulder” or “Boston bat” in the meat section. These cuts have enough fat to make the meat extremely tender and flavorful. The pork butt is fatty cut against the roasted pork sirloin, but is beautifully shredded and has more flavor. I recommend roasting the buttocks or shoulders.
Bone Inn is usually cheap and gives it a great flavour. And this pork roast is very tender and falls off the bones quickly.
Storage and reheating procedure
Refrigerate the remaining rug and pasta individually in an airtight container for 3-4 days.
Place the remaining portion in an air-tight container or a resealable plastic freezer bag for up to 3 months. Thaw in the fridge overnight.
Reheat in a pot or pan over medium heat and add a few tablespoons of water to help rehydrate.
Measure the microwave at a high heat in 30 seconds increments until heated. Cover with a damp paper towel and stir to ensure even heating.
