Is your pasta feeling a bit under-dressed these days? Missing out on the holiday spirit? Looking just a trifle dowdy surrounded by all the other festive holiday dishes on the table?
Time for a fashion makeover for the humble dish of spaghetti or angel hair. The addition of crabmeat and fresh mushrooms to a basic pasta sauce is just the thing to launch your pasta into the world of haute cuisine.
This entree could also headline a cozy dinner-for-two next to the fireplace. Add a fancy salad, crusty bread, and the beverage of your choice in elegant glasses, and watch the sparks fly!
Fix-It and Forget-It Big Cookbook, page 480
Makes: 4-6 servings
Prep. time: 15 minutes
Cooking time: 4-6 hours
Ideal slow-cooker size: 2- to 3-quart
1 medium onion, chopped
½ lb. fresh mushrooms, sliced
2 12-oz. cans low-sodium tomato sauce, or 1 12-oz. can low-sodium tomato sauce and 1 12-oz. can low-sodium chopped tomatoes
6-oz. can tomato paste
½ tsp. garlic powder
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. salt
1 lb. crabmeat
16 ozs. angel-hair pasta, cooked
1. Saute onions and mushrooms in nonstick skillet over low heat. When wilted, place in slow cooker.
2. Add tomato sauce, tomato paste, and seasonings. Stir in crab.
3. Cover. Cook on Low 4-6 hours.
4. Serve over angel-hair pasta.