Ingredients:

  • 12 oz (340 g) penne pasta
  • 1 can (28 oz / 800 g) crushed tomatoes
  • 1 cup (240 ml) heavy cream
  • 1 cup (240 ml) vegetable broth
  • 2 cups (60 g) fresh basil leaves, chopped
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tsp (5 g) dried oregano
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions:

  1. Chop the onion and garlic; set aside. Rinse and chop the basil leaves.
  2. In the slow cooker, mix the crushed tomatoes, heavy cream, vegetable broth, diced onion, minced garlic, oregano, salt, and pepper.
  3. Stir in the penne pasta ensuring it is well coated with the sauce.
  4. Cover and cook on low for 4 hours or high for 2 hours.
  5. Stir in the chopped basil just before serving for a burst of fresh flavor.
  6. Serve warm with grated Parmesan cheese on top.