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Ever make spaghetti in a crock pot?

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My recipe starts with a half gallon of water. I add my other ingredients, and it simmers for several hours, while the flavors meld, the water cooks off and the sauce thickens.

 

But with the lid on a crock pot the water will never cook off, so the sauce will not get thick.

 

With the lid off of a crock pot, I don't know if it gets hot enough for the water to cook off.

 

I know my wife used the crockpot and my recipe one time, and it looked like pale pink soup.

 

So has anyone ever done it? Anyone have any tips?

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Water will definitely cook off in a crock pot. It’s not sealed that tight. I always check the level several times when cooking. Could be you just have too much in there.

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The sauce I make on the stove. The pasta I cook in the microwave. it works great.

https://www.youtube.com/watch?v=gFnM44ySEQ4

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4 hours ago, Marshal Mo Hare, SASS #45984 said:

You’re making Spaghetti sauce, not spaghetti, right?

True.

 

Actually I no longer do spaghetti at all. I do angel hair - it cooks faster.

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6 hours ago, Marshal Mo Hare, SASS #45984 said:

You’re making Spaghetti sauce, not spaghetti, right?

 

https://www.delish.com/cooking/recipe-ideas/a19660462/easy-crockpot-spaghetti-recipe/

 

https://www.thecountrycook.net/crock-pot-spaghetti-and-meatballs-all-in-one/

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Many many years ago, when I was a boy sprout, an assistant scoutmaster on a camping trip showed me how to make spaghetti and sauce in the same pot.

 

He used a packaged sauce - powder, since Ragu and Prego had not been invented yet - and when he had the sauce bubbling merrily he just dropped the spaghetti in it.

 

Wasn't bad. Wasn't as good as Mama's, but wasn't bad. And took a whole lot less time to make.

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9 hours ago, Marshal Mo Hare, SASS #45984 said:

You’re making Spaghetti sauce, not spaghetti, right?

 

+ 10

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Put in less water!  You can always add water but it is difficult to take out.

Blackfoot

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If you're trying to make it fast, you're doing it wrong. GOOD spaghetti takes time. I've been at it for an hour and a half and my sausages aren't even done yet. It's 1345 now and we'll be eating around 1700.

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