Crockpot Rigatoni Recipe with Italian Sausage
This crockpot rigatoni recipe cooks a meaty sausage sauce all day, then finishes the pasta right in the pot. Ricotta and mozzarella on top turn it into a baked-pasta style dinner without the oven.
8
servings20
minutes5
hoursItalian sausage and marinara simmer low. Rigatoni cooks in the sauce and gets topped with ricotta and mozzarella.
Ingredients
1 1/2 lb mild Italian sausage, casings removed
1 small onion, diced
4 cloves garlic, minced
1 jar (24 oz) marinara sauce
1 can (14.5 oz) crushed tomatoes
1 cup water
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp salt
1 lb rigatoni, uncooked
1 cup whole-milk ricotta
2 cups shredded mozzarella
1/4 cup grated parmesan
Directions
- Brown the sausage in a skillet over medium-high heat, breaking it up, about 7 minutes. Drain the fat.
- Add the onion and garlic to the skillet for 2 minutes.
- Transfer to a 6-quart slow cooker. Add the marinara, crushed tomatoes, water, basil, oregano, pepper flakes and salt.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours.
- Stir in the dry rigatoni and push it under the sauce. Switch to HIGH.
- Cover and cook 35 to 45 minutes, stirring once or twice, until the pasta is al dente.
- If the sauce looks thick, add a splash of water.
- Dollop spoonfuls of ricotta over the top and sprinkle the mozzarella and parmesan.
- Cover for 10 minutes until the cheese melts. Serve hot.
Notes
- Use ground beef or turkey instead of sausage. Penne works if you cannot find rigatoni. Do not use fresh pasta. Leftovers keep 4 days, and the pasta softens, so add a splash of sauce or water to reheat. This freezes less well after the pasta is added.
Sauce first, pasta last
A crockpot rigatoni recipe lives or dies on timing. Cook the pasta from the start and you get mush. Cook the sauce first, then add dry rigatoni near the end, and the noodles finish in the simmering sauce and come out al dente. Rigatoni is a good choice because the thick tubes hold up and trap sauce inside.
The Italian sausage does the flavor work. Browned in a skillet and simmered for four hours in marinara and crushed tomatoes, it gives the sauce a rich, fennel-scented base. A scoop of ricotta and a blanket of mozzarella at the end turn it into a baked-pasta style dinner without the oven. Prep is quick, about 20 minutes, and most of that is browning the sausage. The rest is dump and wait, so it suits a busy afternoon.
Ingredient notes
Mild Italian sausage: Remove the casings and brown the meat well, breaking it into small crumbles. Sweet or hot sausage also works, depending on your taste. Drain the fat so the sauce does not turn greasy. Hot Italian sausage turns this into an arrabbiata-style pot, and sweet sausage gives a milder, kid-friendly sauce.
Marinara and crushed tomatoes: A 24-ounce jar plus one can makes enough sauce for a full pound of pasta. Pick a marinara with a short ingredient list and not too much sugar.
Rigatoni: Use regular dried rigatoni, not fresh and not whole wheat. Penne and ziti work too, but cook times differ by a few minutes.
Whole-milk ricotta: Dollop it on top near the end. Part-skim ricotta is more watery and does not give the same creamy bites.
Mozzarella and parmesan: Shred the mozzarella from a block, since bagged shreds melt less smoothly. Parmesan adds a salty finish. Fresh basil torn over the top at the table adds a clean, green note.
Tips for the best result
Add the extra cup of water: The pasta soaks up a lot of liquid, so the sauce needs the water in the recipe. If the pot looks dry at 20 minutes, add another splash.
Stir the rigatoni down: The most common mistake is leaving the pasta sitting on the surface, where it stays hard. Push every piece under the sauce, and stir once or twice during the 35 to 45 minutes.
Taste for doneness: Pull out a piece at 35 minutes and bite it. It should be tender with a slight chew, and it will keep softening as it sits. Cover the pot again for the 10 minutes with cheese and do not stir, so the mozzarella melts in a smooth layer on top.
Swaps and tips
Swap the sausage for ground beef or turkey, and cook ground meat to 160°F before adding it. Add a bag of fresh spinach with the pasta for color, or a cup of sliced mushrooms with the onion. For a vegetarian pot, skip the meat and add a drained can of white beans. Add the spinach in the last 10 minutes so it just wilts, and stir it in before the cheese goes on.
Do not add the pasta at the start of the cook. Four hours of heat will break it down into mush. Also skip very thin pasta like angel hair or small shapes, which cook through in minutes and disappear into the sauce.
What to serve with it
Serve with a crisp Caesar or arugula salad and garlic bread. Roasted broccoli or green beans round out the plate. Put extra parmesan and red pepper flakes on the table.
Serving and storage
Leftovers keep for 4 days in the fridge in a sealed container. The pasta absorbs sauce overnight, so reheat with a splash of water or marinara in the microwave or in a covered skillet. Freeze for up to 2 months, then thaw overnight in the fridge.
Crockpot Rigatoni Recipe with Italian Sausage at a glance
- Prep time: 20 minutes
- Cooking time: 5 hours
- Servings: 8 servings
- Ingredients: 14, led by mild Italian sausage, onion, garlic, jar (24 oz) marinara sauce
Tips for Crockpot Rigatoni Recipe with Italian Sausage
Use ground beef or turkey instead of sausage. Penne works if you cannot find rigatoni. Do not use fresh pasta. Leftovers keep 4 days, and the pasta softens, so add a splash of sauce or water to reheat. This freezes less well after the pasta is added.
Crockpot Rigatoni Recipe with Italian Sausage FAQ
How long does Crockpot Rigatoni Recipe with Italian Sausage take?
Crockpot Rigatoni Recipe with Italian Sausage takes 5 hours of cooking after 20 minutes of prep.
How many people does Crockpot Rigatoni Recipe with Italian Sausage serve?
This recipe makes 8 servings.
What do I need to make Crockpot Rigatoni Recipe with Italian Sausage?
14 ingredients, led by mild Italian sausage, onion, garlic, jar (24 oz) marinara sauce. Amounts are in the recipe card above.
