Slow Shells in Red Wine Tomato Sauce
Inspired by Robin Robertson’s Slow-Cooked Ziti Casserole, red wine lends a hint of sophistication to this hearty slow shells pasta dish. I prefer to use Upton’s Naturals Italian Seitan in this dish, but you can easily swap in brown rice pasta shells and cremini mushrooms for a gluten free treat. When you opt to use cremini mushrooms, add 1/4 tsp of Italian seasoning into your slow cooker along with the dried basil. Finally, use your Instant Pot if you have one. You’ll save time and effort!
What You’ll Need
- 2 tbsp olive oil
- 1 large yellow onion, minced
- 2 cloves garlic, minced
- 1 can crushed tomatoes, 28 oz
- 1 pack Upton’s Naturals Italian Seitan
- 1 C water
- 1/2 C red wine
- 1 tsp dried basil
- 8 oz pasta shells, al dente
- 1-2 tbsp fresh Italian parsley, chopped
- 1/3 C soy Parmesan cheese
- Salt & pepper to taste
How To Make It
- Using a large pan or your instant pot, sauté the onions and seitan in the olive oil over medium heat for 5 minutes (or until onions are translucent). If the seitan starts to stick, you may need to add a bit of water while sautéing. Next, add the minced garlic and cook for more 30 seconds until fragrant. Pour the seitan mixture into your slow cooker, or cancel the saute setting on your Instant Pot.
- Add crushed tomatoes, basil, water and red wine into your slow cooker or Instant Pot. Season with salt and black pepper to taste. Finally, set your slow cooker to cook for 4 hours on low and walk away for roughly 3.5 hours
- About 30 minutes before the sauce is finished cooking, add your pasta shells and stir. Once the pasta is added to the pot, continue cooking for 30 minutes. Note: Don’t be alarmed if the dish seems a bit soupy when you add your pasta. This sauce will thicken a bit after the shells are added.
- Once the slow cooking process is complete, mix in your fresh parsley and soy parmesan.
- Scoop a hearty portion of pasta into bowls and serve with a slice of fresh Italian bread. Garnish your slow shells with fresh black pepper, soy parmesan and/or a little fresh parsley to taste. Enjoy!