6 Set-It & Forget-It Crockpot Recipes

 

1. Crockpot Butter Chicken

Serves: 6

Ingredients

• 2 lb boneless, skinless chicken breasts
• 1 cup diced onion
• 1 cup tomato sauce
• 1 cup heavy cream
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1 tsp curry powder
• 1 tsp garam masala
• Salt and pepper to taste (recommended)

Instructions

1. Add onion, garlic, ginger, tomato sauce, curry powder, garam masala, salt, and pepper to the crockpot.
2. Stir together.
3. Nestle the chicken into the sauce.
4. Cook:
   • Low: 6–7 hours
   • High: 3–4 hours
5. Remove the chicken and shred or cube it.
6. Stir in the butter and heavy cream until smooth.
7. Return the chicken to the slow cooker and cook another 10–15 minutes.

Serve with: Basmati rice and naan.

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2. Crockpot Marry Me Chicken

Serves: 6

Ingredients

• 1½ lb chicken breasts
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream
• ½ cup chopped sun-dried tomatoes
• ¼ cup grated Parmesan

Instructions

1. Place chicken in the crockpot.
2. Add garlic, broth, salt, pepper, and sun-dried tomatoes.
3. Cook:
   • Low: 5–6 hours
   • High: 3 hours
4. Remove chicken briefly.
5. Stir in cream and Parmesan until smooth.
6. Return chicken and cook another 15 minutes.

Serve with: Pasta, mashed potatoes, or rice.

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3. Crockpot Spaghetti

Serves: 6–8

Ingredients

• 1 lb lean ground beef
• ½ cup diced onion
• 2 cloves garlic
• 1 jar marinara sauce
• 1 can crushed tomatoes
• 2 cups beef broth
• 8 oz spaghetti, broken in half
• 1 cup shredded mozzarella

Instructions

1. Brown the beef and onion in a skillet.
2. Drain excess fat.
3. Add beef, garlic, marinara, tomatoes, and broth to the crockpot.
4. Cook:
   • Low: 4–5 hours
   • High: 2–3 hours
5. Break spaghetti in half and stir into the sauce.
6. Cook another 20–30 minutes, stirring once or twice.
7. Sprinkle mozzarella over the top.
8. Cover until melted (about 10 minutes).

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4. Crockpot Sweet Hawaiian Chicken

Serves: 6

Ingredients

• 2 lb chicken breasts
• ¾ cup pineapple juice
• 1 cup pineapple chunks
• ¼ cup brown sugar
• ¼ cup soy sauce
• 2 tbsp cornstarch
• 2 cloves garlic, minced
• Sliced green onions

Instructions

1. Combine pineapple juice, soy sauce, brown sugar, and garlic.
2. Pour over chicken.
3. Add pineapple chunks.
4. Cook:
   • Low: 6 hours
   • High: 3 hours
5. Remove chicken and shred.
6. Mix cornstarch with 2 tbsp cold water.
7. Stir into the crockpot and cook another 15–20 minutes until thickened.
8. Return chicken and garnish with green onions.

Serve with: Jasmine rice.

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5. Crockpot Lasagna

Serves: 8

Ingredients

• 1 lb lean ground beef
• 2 cups pasta sauce
• 1 cup beef broth
• Lasagna noodles
• 2 cups shredded mozzarella
• 1 cup cottage cheese
• 1 egg
• Parsley

Instructions

1. Brown the ground beef and drain.
2. Mix cottage cheese with egg and parsley.
3. Spread a little sauce in the bottom of the slow cooker.
4. Layer:
   • Broken lasagna noodles
   • Meat sauce
   • Cottage cheese mixture
   • Mozzarella
5. Repeat until ingredients are used.
6. Pour broth around the edges.
7. Cook:
   • Low: 4–5 hours
   • High: 2½–3 hours
8. Let stand 20 minutes before serving.

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6. Crockpot Cowboy Casserole

Serves: 6–8

Ingredients

• 1 lb lean ground beef
• 1 cup diced onion
• 1 can kidney beans, drained
• 1 can diced tomatoes
• 1 cup corn
• 2 cups diced potatoes
• 1 tsp paprika
• 1½ cups shredded cheddar cheese

Instructions

1. Brown the beef and onion.
2. Drain.
3. Add everything except cheese to the crockpot.
4. Stir well.
5. Cook:
   • Low: 6–7 hours
   • High: 3–4 hours
6. Sprinkle cheese over the top during the last 20 minutes.

Recipe	Servings	Calories per Serving (Approx.)
Crockpot Butter Chicken	6	520–560 kcal
Crockpot Marry Me Chicken	6	410–450 kcal
Crockpot Spaghetti	6	500–560 kcal
Crockpot Sweet Hawaiian Chicken	6	340–390 kcal
Crockpot Lasagna	8	480–530 kcal
Crockpot Cowboy Casserole	6	500–560 kcal

Crockpot Marry Me Chicken Orzo

 

Video

Creamy, comforting, and packed with flavor, this easy Crockpot Marry Me Chicken Orzo is a family-friendly dinner that takes minimal effort.

Ingredients

• 1.5 lbs chicken breast or chicken thighs, cubed
• 1/2 onion, diced
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup sun-dried tomato oil (from the jar)
• 1 tsp each salt, black pepper, Italian seasoning, paprika, and garlic powder
• 1.5 cups chicken broth
• 1 cup orzo
• 1/2 cup heavy cream
• Handful of fresh spinach
• 1/2 cup grated Parmesan cheese

Directions

1. Add the chicken, diced onion, sun-dried tomatoes, sun-dried tomato oil, salt, pepper, Italian seasoning, paprika, garlic powder, and chicken broth to your crockpot. Stir to combine.

2. Cover and cook on High for 2 hours (if using cubed chicken) or until the chicken is fully cooked and tender.

3. Stir in the orzo and heavy cream. Taste and adjust seasonings as desired.

4. Cover and continue cooking for 25-35 minutes, stirring once or twice, until the orzo is tender.

5. Stir in the Parmesan cheese and fresh spinach until the cheese is melted and the spinach has wilted.

6. Serve warm and enjoy!

Tip: If the mixture becomes too thick while the orzo cooks, add a splash of chicken broth to reach your desired consistency. Garnish with extra Parmesan cheese and fresh basil for an extra pop 

Crockpot Chicken Taco Bowls

•  Video

Crockpot Chicken Taco Bowls 🌮✨Recipe below & follow for more easy meal ideas!

.

Ingredients:

• -1½ Ibs chicken breast
• -1 packet mild taco seasoning
• -1 (16 oz) jar Pace Mild Chunky Salsa
• -¼ cup water
• -1 can black beans, rinsed & drained
• -1 can corn, drained
• -1/2 lime, juiced
• -Cooked rice
• -Shredded cheese
• -Avocado

Instructions

1. Add chicken breast to the crockpot

2. Sprinkle taco seasoning over the chicken.

3. Pour salsa on top.

4. Add ¼ cup water to the salsa jar, shake, and pour into the crockpot.

5. Add black beans and corn.

6. Stir everything together.

7. Cook on HIGH for 4 hours or LOW for

8 hours.

8. Shred chicken, juice of 1/2 a lime, and stir everything together.

9. Serve over rice and top with cheese and avocado.

Option with Ground Chicken

Switching to ground chicken is a great swap, but because ground meat behaves differently than whole breasts in a slow cooker, you'll need to make three key adjustments:

1. Pre-brown the Ground Chicken

Ground chicken put straight into a slow cooker raw will release a lot of moisture, clump into a single dense block, and end up with a boiled, rubbery texture.

• What to do: In a skillet over medium-high heat with a dash of oil, brown the ground chicken completely, breaking it into small crumbles. Drain off any excess liquid before adding it to the crockpot.

2. Cut the Cooking Time in Half

Chicken breasts take 4–8 hours to cook through and become tender enough to shred. Pre-cooked ground chicken only needs enough time to absorb all the salsa and taco seasonings.

• New Cooking Time:
  • LOW: 2 to 3 hours
  • HIGH: 1 to 1.5 hours (Cooking it for the full 8 hours will make ground chicken dry and mushy.)

3. Skip the Extra Water & Skip "Shredding"

Whole chicken breasts absorb and trap liquid, but ground chicken doesn't need extra hydration.

• Omit Step 4: Skip adding the extra \frac{1}{4} cup of water—the salsa provides plenty of moisture on its own.
• Skip Step 8's Shredding: Since the meat is already crumbled, you just need to stir in the lime juice at the end!

Adjusted Instructions Summary

1. Brown the Meat
   Essential for texture and flavor
   Cook 1\frac{1}{2}\text{ lbs} ground chicken in a skillet over medium-high heat until fully browned, breaking it into small crumbles. Drain excess liquid.
2. Load the Crockpot
   Add the cooked ground chicken, taco seasoning, jar of salsa, drained black beans, and drained corn to the slow cooker. (Omit the \frac{1}{4} cup water).
3. Stir & Cook Short
   Stir everything together. Cover and cook on LOW for 2–3 hours (or HIGH for 1–1.5 hours).
4. Finish & Serve
   Stir in the juice of \frac{1}{2} lime. Serve over cooked rice and top with shredded cheese and fresh avocado.

Risi e Bisi (Green Pea Risotto)

 

Article

Ingredients

Original recipe (1X) yields 6 servings

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 2 large garlic cloves, thinly sliced (about 1 tablespoon)
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1 cup Vialone Nano rice
• 1/2 cup (4 ounces) dry white wine
• 4 1/2 cups chicken broth, divided
• 3 cups frozen green peas, thawed and divided
• 1 1/2 ounces Parmigiano-Reggiano cheese, grated (1/2 cup), plus more for garnish
• 1/4 cup cold unsalted butter, cubed
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice, plus more zest for garnish

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Directions

Heat oil in a large Dutch oven over medium-high. Add onion, garlic, salt, and pepper; cook, stirring often, until softened and beginning to brown, 4 to 6 minutes.

Stir rice into onion mixture; cook, stirring constantly, for 1 minute. Add wine; cook, stirring constantly, until evaporated, 30 seconds to 1 minute. Add 4 cups broth; bring to a boil over medium-high. Reduce heat to medium; cook, stirring occasionally, until rice is tender, about 14 minutes.

While rice cooks, transfer 1 cup peas and remaining 1/2 cup broth to a blender. Process until smooth, 30 seconds to 1 minute, scraping down sides of blender as needed.

When rice is tender, remove from heat; stir in cheese, butter, parsley, lemon zest and juice, pea puree, and remaining 2 cups peas. Divide among 6 bowls; garnish each serving with additional cheese, chopped parsley, and lemon zest.

Giant RICE BALL in a Pan

 

Video

Everyone knows Baked Ziti. If you go to a party, there is a good chance they’re serving up a big baked pasta tray! But what if you went to that same party and they served up Baked Rice?

In Sicily, they are world-famous for their rice balls (Arancini), so naturally, they make an incredible Riso al Forno too. This is a homestyle recipe that tastes exactly like a giant rice ball but it's much easier to make than pasta in the oven.

Instead of rolling and frying individual arancini, we are using the traditional risotto method to cook the rice in a savory tomato base before putting everything into one big pan and baking it. It’s the perfect alternative to lasagna or a cheesy baked pasta tray for a Sunday dinner or a holiday. It’s simple, it’s comforting, and it’s one of those dishes that everyone asks for the recipe for once they try it.

Ingredients:

• 750g Carnaroli rice (3¾ cups)
• 36 oz Tomato Passata
• 4½ cups Vegetable broth + more if needed
• 2 tbsp Butter
• 1 cup Parmigiano Reggiano (grated) + extra for topping
• 1 lb Fresh Mozzarella (crumbled)
• 4 cloves Garlic
• Fresh Basil, Salt & Pepper
• Breadcrumbs
• Extra Virgin Olive Oil

Directions: 

1. In a large pan, heat a generous drizzle of olive oil with the garlic. Add the tomato passata, basil, salt, and pepper and let it simmer.

2. Stir in the rice, then begin adding the broth gradually, cooking for about 15–20 minutes, stirring as the rice absorbs the liquid.

3. Turn off the heat and mix in the butter and Parmigiano.

4. Brush a baking dish with olive oil and coat thoroughly with breadcrumbs.

5. Add half the rice, mozzarella, Parmigiano, and basil.

6. Add the remaining rice and finish with breadcrumbs and extra Parmigiano.

7. Bake at 400°F (200°C) for about 25 minutes, then broil for a few minutes to crisp the top.

IF COOKING AHEAD

If you're only making it 3 hours ahead, I would barely change the recipe. That's actually an ideal make-ahead window.

Here's what I'd do:

1. Cook the rice as directed, but err on the side of al dente—about 15–17 minutes rather than the full 20. The rice should still have a slight bite.
2. Cool the rice for 15–20 minutes before assembling. This prevents the mozzarella from becoming stringy or disappearing into the hot rice.
3. Assemble the casserole completely, including the mozzarella, Parmigiano, basil, and breadcrumbs.
4. Cover and refrigerate for the 3 hours.

When you're ready to bake:

• Take it out of the fridge 20–30 minutes before baking if you can.
• If it's still cold, add 5–10 minutes to the baking time (about 30–35 minutes total), then broil for a couple of minutes to brown the top.

One small tweak I'd make

I would save about ¼ cup of the mozzarella and a couple tablespoons of the Parmigiano to sprinkle on just before baking. You'll get a fresher, gooier cheese layer and a better golden crust.

I wouldn't change:

• The amount of broth.
• The amount of butter.
• The breadcrumb coating.

Three hours isn't long enough for the rice to dry out significantly, so you shouldn't need to add extra liquid.

I actually think this dish may be slightly better after sitting for a few hours. The flavors have a chance to meld, and it slices and serves more cleanly while still staying creamy inside.

Wine Soaked Sausage Pasta

 

Video

This one starts with an unexpected technique: soaking sausages in red wine overnight before turning them into a rich tomato sauce finished with dark chocolate.

Ingredients (serves 2–3)

• • 250 g pasta
• • 300–400 g Italian sausages
• • 1–2 cups red wine (enough to fully cover the sausages)
• • 3–4 cloves garlic, sliced
• • 2 tbsp olive oil
• • 1–2 cups tomato sauce
• • 1 small piece dark chocolate (70%+)
• • ½ cup reserved pasta water
• • Fresh parsley or basil
• • Salt & black pepper

Method

1. Remove the sausage from its casing and break it into smaller pieces.

2. Cover the sausage with red wine and let it soak overnight in the fridge.

3. The next day, heat olive oil in a pan and cook the wine-soaked sausage until browned and caramelized.

4. Prep tomato sauce with olive oil and garlic, cooking until softened and fragrant.

5. Pour in the tomato sauce and let everything slowly reduce, allowing the flavours to concentrate.

6. Add a small piece of dark chocolate and stir until melted, creating a deeper and richer sauce.

7. Toss in the cooked pasta with a splash of reserved pasta water until the sauce becomes glossy and coats every strand.

8. Finish with fresh herbs and a final crack of black pepper.

ONE PAN TOMATO & CHICKPEA RISONI

 

Video

Another one-pan wonder bursting with flavor. This version adds hearty chickpeas and rich tinned tomatoes for a deeper, more comforting base while still keeping that fresh Mediterranean feel from olives, lemon, and basil.

Perfect on its own or paired with grilled fish or chicken. Yum! xx

Ingredients:

• 1 tbsp extra virgin olive oil
• 2 cloves garlic, crushed
• ½ red onion, finely diced
• 1 tsp dried oregano
• 400 g (14.1 oz) can chickpeas, drained and rinsed
• ½ cup Kalamata olives, pitted
• 2 tsp tomato paste
• 400 g (14.1 oz) can diced tomatoes
• 1 ½ cups risoni (orzo)
• 3 cups vegetable stock
• 2 cups baby spinach (optional)

To serve:

• 1 lemon, juiced
• 1 tsp chili flakes (optional)
• 1 cup fresh basil leaves, picked
• 100 g (3.5 oz) feta, crumbled, optional

Method:

1. Heat the olive oil in a large pan over medium heat. Add the garlic and red onion. Season with salt and pepper. Cook for 4–5 minutes, until softened and fragrant.
2. Add the dried oregano, chickpeas, and olives. Stir to combine and sauté for 1–2 minutes. Add the tomato paste and cook for 2 minutes to caramelize slightly.
3. Pour in the canned tomatoes, risoni, and vegetable stock. Stir well and bring to a gentle boil.
4. Reduce the heat to medium-low, cover with a lid, and simmer for 10–12 minutes, stirring every few minutes to prevent the risoni from sticking. Once most of the liquid has been absorbed, turn off the heat and stir through the baby spinach. If the risoni looks a little dry, add an extra splash of water to loosen.
5. Remove from the heat and stir through the lemon juice, chili flakes, and basil leaves. Finish with an extra drizzle of extra virgin olive oil and top with crumbled feta, if using.

Time to cook: 30 minutes

Serves: 4

Chicken Piccata

 

Article

Ingredients

Yield:

4 servings

• 4 boneless, skinless chicken breasts (about 1½ pounds), halved horizontally (see tip)
• Kosher salt and black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil, plus more as needed
• 1 shallot, peeled and sliced lengthwise
• 1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
• ¾ cup chicken stock
• 4 teaspoons drained capers
• Coarsely chopped fresh parsley, for garnish (optional)

Preparation

Step 1

Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.

Step 2

In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.

Step 3

Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.

Step 4

Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.

Step 5

Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.

Tip

Freezing the chicken breasts for 15 minutes will make slicing them through the middle easier.

Slow Cooker Ramen Noodles (Ground Beef)

 

Article

• Servings:6 servings 
• Prep:10minutes mins
• Cook:2hours hrs
• Total:2hours hrs 10minutes mins

Ingredients

• 1 pound lean ground beef
• 9 ounces slaw mix, about 4 cups
• 2 cups shredded carrots
• 3 garlic cloves, minced
• ⅓ cup low sodium tamari, or soy sauce
• 2 cups chicken stock
• 1 teaspoon brown sugar

To Add at the End

• 2 (3-ounces) packages ramen noodles, flavoring packets discarded or saved for another use

Equipment

Slow Cooker

Instructions 

1. Heat a large skillet over medium high heat. Add the ground beef, break apart into small chunks, and cook until browned and no longer pink, about 5 minutes.
2. Carefully transfer the ground beef to a 6-quart slow cooker. Add the slaw mix, carrots, garlic, tamari, stock, and brown sugar, stirring to combine.
3. Cover and cook on high for 2-3 hours, or low for 4-6 hours, or until the vegetables are tender and the sauce is bubbling. Do not uncover during this time.
4. Turn to high (if not already) and add the noodles, stirring to submerge in the sauce. Cook on high for 5-15 minutes, or until the noodles are just tender. Serve immediately with toppings, if desired.

Notes

• Chili Crisp: Isn’t on the ingredient list, but I never eat this without it! I think it’s a must.
• Serving: sliced green onions, sesame seeds, sriracha hot sauce and/or chili crisp (highly recommended!).
• Stovetop: Make my 15-minute beef & ramen recipe!
• With Chicken: Be cautions with subbing in chicken, as it will add a lot of liquid here. That said, I created this chicken ramen recipe as another option.
• Gluten-free: you’ll just need to switch out the noodles and use gluten-free tamari. I tried the recipe with rice ramen noodles, and they turned out great! Just keep your eye on the noodles as cooking time may vary.

Serving: 1 (of 6), Calories: 159kcal, Carbohydrates: 10g, Protein: 20g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 47mg, Sodium: 628mg, Potassium: 595mg, Fiber: 2g, Sugar: 4g, Vitamin A: 7170IU, Vitamin C: 19mg, Calcium: 49mg, Iron: 3mg

Chili Crisp Beef Ramen Noodles (One Pan)

  

Article

Ingredients

• 1 lb ground beef
• 10 oz ramen noodles (discard seasoning packets)

Aromatics:

• 1 bunch scallions (whites and greens separated)
• 3 cloves garlic (finely minced)
• 2-3 Tbsp. neutral oil

Broth:

• 1½-2 cups beef broth

Sauce:

• 1/4 cup soy sauce
• 2 Tbsp. rice vinegar
• 1 Tbsp. brown sugar
• 1 Tbsp. sesame oil
• 1-2 tsp. hoisin
• 1 tsp. fish sauce (optional)
• 1 Tbsp. cornstarch + 1 Tbsp. water

To finish:

• 1-2 Tbsp chili crisp (plus more for serving)
• Squeeze of lime

Instructions 

• Cook the beef: In a large, wide skillet over medium heat, cook ground beef until browned, breaking it up as it cooks. Drain excess grease if needed.
• Build the flavor base: 
• Add scallion whites and garlic to the pan. Cook for 1–2 minutes, until fragrant. Drizzle in the neutral oil and let everything sizzle together.
• 1 bunch scallions, 3 cloves garlic, 2-3 Tbsp. neutral oil

Add liquid + sauce:

• Whisk together sauce ingredients and pour into the pan, and bring to a simmer.
• 1/4 cup soy sauce, 2 Tbsp. rice vinegar, 1 Tbsp. brown sugar, 1 Tbsp. sesame oil, 1-2 tsp. hoisin, 1 tsp. fish sauce

Cook the noodles: 

• Add dry ramen noodles directly into the center of the pan and add beef broth. Cover and cook for a few minutes, gently breaking them apart and stirring occasionally until the noodles are tender and the sauce has reduced some. Add a splash more broth if needed.
• 10 oz ramen noodles, 1½-2 cups beef broth
• Thicken the sauce (cornstarch slurry): In a small bowl, whisk together the cornstarch and water until smooth. Pour the slurry into the pan and stir well. Let simmer for 1-2 minutes 
• Start Timer
• , until the sauce thickens and becomes glossy, coating the noodles. If needed, add a little more slurry to reach your desired consistency. Taste and adjust seasoning. (You can also stir in fresh baby spinach or bok choy here at the end and stir until wilted, if desired.)
• 1 Tbsp. cornstarch + 1 Tbsp. water

Finish + serve: 

• Top with chili crisp and lime juice. Garnish with scallion greens and dig in.
• 1-2 Tbsp chili crisp, Squeeze of lime

Notes

Store leftover chili crisp beef ramen in an airtight container in the refrigerator for up to 4 days.

To reheat, warm the noodles gently in the microwave or on the stovetop with a splash of water or broth to loosen the sauce. Keep in mind that the noodles will continue to absorb liquid as they sit, so leftovers may be softer than when freshly made.

Nutrition Information

Serving: 1/4 of recipe, Calories: 761kcal (38%), Carbohydrates: 51g (17%),

Spaghetti in Tomato Water

Article

Video

Yield:

2-3

IngredientsUS

Metric

• 3 Pints of Cherry Tomatoes (Farmer’s market preferred, this is a recipe for August)
• 4-5 Tablespoons of Unsalted Butter
• 3 Stems of Fresh Basil
• 1 Lb of Spaghetti

Instructions

Make the Tomato Water

1. Cut the cherry tomatoes in half to allow their juice to expel a bit more easily, and than add them to a small pot. 
2. Add about 1/4 cup of water to get them started and bring them up to a boil. 
3. Add a tiny bit of salt to aid in the release of their juice. 
4. Once some juice is starting to accumulate, add in the basil leaves and stems. Allow that to cook for about an hour to allow the tomatoes to get super soft, almost to the point that all that is left are the skins.
5. Then, in a fine mesh strainer, strain the basil, tomato skins, and seeds out and reserve only the tomato water. 
6. Press out all the liquid you can from the skins, and you can use those skins for something else like a tomato jam or even puree it to make a regular tomato sauce.

Cook the Pasta and Form the Sauce

1. Cook the pasta in a smaller pot and once boiling, add enough salt to the water so that it tastes like a seasoned broth. Then drop in the pasta, tuck it under the water, and the package says this cooks in 9 minutes, so I'm going to pull it at around 7 minutes.
2. Meanwhile, in a pan or saucier off to the side, turn the heat on to low and add in about a cup or so of the tomato water. I’d say about a cup of tomato water per person should get you there if you’re making this for more people. (Give the pasta a stir). And then we can take our cold butter out of the fridge and dice it up. For one portion, about 1-2 tablespoons should be enough.
3. Once the pasta has been cooking in the water for 7 minutes, we’re going to take it out and add it to the tomato water. This is going to slow down the cooking process so im not going to cook it for 2 more minutes in the pan, I'm going to cook it for closer to 5 minutes in the tomato water. 
4. Bring the heat up and start to swirl and toss the pasta around in the tomato water, releasing some of that starch from the pasta and reducing the tomato water to the point of almost glazing the spaghetti. 
5. Check the pasta for al dente and if its still under and the tomato water has reduced, just treat it like pasta water and add a little at a time until the pasta is al dente and the tomato water is glazing the spaghetti. 
6. Then turn off the heat, add in the cold butter, and swirl and toss until the butter is completely melted and emulsified into the sauce. The sauce should be clingy tightly to the spaghetti, and it should have a slight pink hue, almost like a vodka sauce. That's perfect and ready to plate.

Plate

Using a ladle, pick up the pasta and twirl it up in the ladle like you would a fork with a spoon, then transfer to the place and slide it off the ladle. Then top it with some more sauce, you can always add a bit more pasta water to the pan to get a little more yield from the sauce and then finish with a little basil and a little grated parm. Looks like a simple tomato sauce, but wait until you taste it.