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Crockpot Brown Butter Tomato and Ricotta Pasta Recipe

ByLucy
Jump to Recipe· 4.6 from 18 reviews

Oh, I can’t wait to share this Crockpot Brown Butter Tomato and Ricotta Pasta Recipe with you! This is one of those dishes that feels so comforting and special, yet it’s ridiculously easy to make – score! The magic happens right in the crockpot, letting those rich, brown butter flavors mingle beautifully with fresh tomatoes and creamy ricotta, creating a sauce that’s bursting with Italian-inspired goodness all day long.

Whether you’re looking for a cozy weeknight dinner that practically makes itself or a crowd-pleaser to bring to your next gathering, this Crockpot Brown Butter Tomato and Ricotta Pasta Recipe has you covered. I love that it uses simple ingredients but produces that wow-factor on the plate. Plus, it’s perfect for those days when you want dinner ready without having to hover over the stove.

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Why This Recipe Works

  • Effortless Slow Cooking: You just toss ingredients in the crockpot and let it do the work, perfect for busy days or evenings when you want minimal hands-on time.
  • Flavor Depth from Brown Butter: Browning the butter separately adds a nutty, rich layer that really elevates the sauce beyond your average tomato pasta.
  • Versatile and Customizable: Whether you want to keep it vegetarian or add spicy Italian sausage, this recipe flexes to your preference.
  • Fresh and Creamy Textures: Combining juicy tomatoes, fragrant herbs, and creamy ricotta results in a beautifully balanced dish every time.
The dish shows a white bowl filled with three layers: the bottom layer has large tube-shaped pasta in a light orange color, the middle layer is a thick red sauce with visible grains and bits of cooked vegetables or meat, and the top layer has dollops of white creamy sauce spread unevenly over the pasta and sauce. Fresh green basil leaves are placed on top for decoration. A silver fork is placed on the right side inside the bowl, resting on the pasta. The bowl is set on a white marbled textured surface, with some green basil leaves scattered around. In the background, there is a small amber glass cup and a white marbled textured plate holding pieces of brown cheese with white granules sprinkled on top. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This recipe is a symphony of fresh and pantry ingredients that together make a seriously flavorful and comforting pasta dish. I always love using ripe heirloom tomatoes when I can find them for their sweetness and complexity, and the Calabrian chiles add just the right kick to keep things interesting.

  • Heirloom or Regular Tomatoes: Fresh, ripe tomatoes give natural sweetness and body to the sauce; choose seasonal for best flavor.
  • Cherry Tomatoes: These burst with juiciness and add a bright, fresh touch to the slow-cooked sauce.
  • Garlic: Infuses the sauce with savory depth; smashing them releases more flavor during cooking.
  • Fresh Thyme Leaves: Thyme pairs beautifully with tomatoes, adding subtle earthiness.
  • Italian Seasoning: A mix of herbs that bring classic Italian vibes without the fuss of measuring each one.
  • Parmesan Rind: Adds umami richness during slow cooking; don’t skip it!
  • Sea Salt and Black Pepper: Essential seasoning that brings everything to life.
  • Calabrian Chile Peppers or Chili Flakes: Adds smoky heat; adjust to your spice comfort level.
  • Ground Spicy Italian Chicken Sausage (optional): Adds protein and smoky spice; I like using chicken sausage for a lighter twist.
  • Fresh Basil Leaves: Fresh basil added at the end enhances aroma and freshness.
  • Long or Short Cut Pasta (Pennoni recommended): Choose your favorite shape, but pennoni holds sauce well for a hearty bite.
  • Grated Parmesan Cheese: Adds salty, nutty goodness that melts into the sauce.
  • Salted Butter: Used for browning to build that deep, nutty flavor.
  • Fresh Chopped Rosemary: Adds a piney, fragrant note perfectly complementing the brown butter.
  • Ricotta Cheese: Whipped ricotta makes the dish luxuriously creamy and fresh on top.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Crockpot Brown Butter Tomato and Ricotta Pasta Recipe is — it’s so easy to make it your own. I sometimes add mushrooms or swap chicken sausage for spicy pork. Feel free to dial up or down the heat, or even make it vegetarian (trust me, it’s delicious that way too!)

  • Variation: Once, I swapped fresh cherry tomatoes for sun-dried ones and added a splash of balsamic vinegar at the end — it gave the dish a lovely tangy depth that blew everyone away.
  • Vegetarian Option: Simply skip the sausage and add extra mushrooms or roasted veggies; I often do this when I want a lighter meal.
  • Heat Level: Adjust the Calabrian chiles or chili flakes based on your spice tolerance; I usually add 2 tablespoons but back it down for guests.
  • Pasta Choices: Pennoni holds sauce fabulously, but rigatoni or even fettuccine work great depending on your mood.

Step-by-Step: How I Make Crockpot Brown Butter Tomato and Ricotta Pasta Recipe

Step 1: Layering the Base Flavors

Start by tossing in the heirloom tomatoes, cherry tomatoes, 4 smashed garlic cloves, fresh thyme, Italian seasoning, a parmesan rind, and a cup of water into the crockpot. Season with salt, pepper, and your desired amount of Calabrian chile peppers. I like to keep the tomatoes halved to help them break down nicely without turning to mush. Cover and set it to LOW for 4 hours or HIGH for around 2-3 hours. This slow cooking softens the tomatoes and lets the herbs soak in deep flavor.

Step 2: Crushing and Blending the Sauce

Once the tomatoes are soft and juicy, crank the crockpot to HIGH. Use a wooden spoon to gently crush the tomatoes right in the pot. Sometimes I use an immersion blender for a smoother sauce—just be sure to fish out the tomato stems and parmesan rind before blending. This step is where you get that perfect texture, not too chunky but with still some body.

Step 3: Add Sausage and Fresh Basil

If you’re including sausage, crumble it directly into the sauce now along with a cup of fresh basil. Stir and cook on HIGH for another 1-2 hours to let the sausage infuse flavor and bake through. This is my secret for a deeply savory sauce with slight spice.

Step 4: Pasta Time

When you’re ready to eat, cook your pasta according to package directions until just al dente. Drain, then stir the pasta, parmesan cheese, and another cup of basil into the sauce until everything is luxuriously coated.

Step 5: Make the Brown Butter

While the pasta cooks, melt the butter in a skillet over medium heat, cooking it until golden brown and nutty — about 5 minutes. Remove it from heat, stir in the remaining garlic and chopped rosemary to infuse the butter with herbaceous aroma. Pour this luscious brown butter over your pasta mix and give it a good stir to combine.

Step 6: Serve with Ricotta and Basil

Divide the pasta onto plates and top each serving with a generous dollop of creamy ricotta, some extra brown butter if you like, and fresh basil leaves. Grab a fork and get ready for pure comfort on a plate!

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Tips from My Kitchen

  • Use Ripe Tomatoes: The sweeter and fresher the tomatoes, the richer your sauce will taste; avoid underripe or mealy tomatoes.
  • Brown Butter Attention: Watch your butter closely when browning so it doesn’t burn—remove it from heat as soon as it’s golden and fragrant.
  • Cooking the Sausage: Crumbling the sausage raw into the sauce and slow cooking it there absorbs all the juicy fat and spices into the sauce.
  • Don’t Skip Fresh Herbs: Adding fresh basil at the end brightens the whole dish and balances the richness.

How to Serve Crockpot Brown Butter Tomato and Ricotta Pasta Recipe

Crockpot Brown Butter Tomato and Ricotta Pasta Recipe - Recipe Image

Garnishes

I’m a sucker for fresh basil leaves and a few extra spoonfuls of whipped ricotta on top—it adds freshness and creamy cool contrast to the warm pasta. A sprinkle of toasted pine nuts or a dash of flaky sea salt takes it over the top in my book, too!

Side Dishes

I usually serve this pasta with a crisp green salad tossed simply with lemon vinaigrette or a side of garlicky roasted broccoli. Crusty bread for mopping up extra sauce is a must on my table.

Creative Ways to Present

For occasions when I want to impress guests, I’ll serve portions in small, shallow bowls, topped with delicate basil chiffonade and an edible flower or two. It makes this homey dish feel a little extra fancy without much effort.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully — I keep them in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so sometimes I make it a day ahead on purpose!

Freezing

I’ve frozen the sauce alone successfully in freezer-safe bags or containers but recommend adding the ricotta fresh when reheating. Pasta texture suffers a bit after freezing, so I prefer to cook noodles fresh each time if possible.

Reheating

Reheat leftovers gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Stir frequently, and add fresh basil or a touch of brown butter if you want to revive that fresh, buttery flavor.

FAQs

  1. Can I make this Crockpot Brown Butter Tomato and Ricotta Pasta Recipe vegetarian?

    Absolutely! Simply omit the sausage and consider adding extra vegetables like mushrooms, zucchini, or bell peppers. The slow-cooked tomato sauce with fresh herbs and brown butter is rich and flavorful enough to stand on its own.

  2. Do I have to use Calabrian chiles?

    Nope! Calabrian chiles bring a smoky heat, but you can substitute with red chili flakes or leave out any spice entirely if you prefer a milder sauce. Adjust to your taste!

  3. Can I prep this Crockpot Brown Butter Tomato and Ricotta Pasta Recipe ahead of time?

    Yes, you can assemble the crockpot ingredients the night before and refrigerate, then cook the next day. You can also make the sauce in advance and reheat when ready. Just add fresh ricotta and brown butter right before serving.

  4. What type of pasta works best here?

    I love using pennoni because its ridges and tube shape hold sauce beautifully. That said, rigatoni, penne, or even pappardelle would be delicious, so pick your favorite shape!

  5. How do I brown butter without burning it?

    Use medium heat and watch the butter carefully as it melts. Once it turns golden and smells nutty, remove it from heat immediately to prevent burning. Stir in garlic and herbs off the heat for best results.

Final Thoughts

This Crockpot Brown Butter Tomato and Ricotta Pasta Recipe is one of my go-to cozy dishes that always delights. It’s got that perfect mix of ease and elegance — the slow cooking lets the flavors develop with minimal effort, and the brown butter finish is pure comfort. I hope you’ll give it a try soon and find it as comforting and delicious in your kitchen as I have in mine!

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Crockpot Brown Butter Tomato and Ricotta Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 18 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian
  • Diet: Low Lactose
Print Recipe

Description

This Crockpot Brown Butter Tomato and Ricotta Pasta is a comforting and flavorful dish combining slow-cooked tomatoes, aromatic herbs, spicy Italian chicken sausage, and creamy ricotta. With the convenience of a crockpot and the rich taste of brown butter, it makes a perfect hearty meal to enjoy any day.

Ingredients

Tomato Sauce

  • 6 heirloom or regular tomatoes, halved and stems removed
  • 2 cups cherry tomatoes
  • 6 cloves garlic, smashed or chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons Italian seasoning
  • 1-2 parmesan rinds
  • 1 cup water
  • Sea salt and black pepper to taste
  • 1 – 3 tablespoons Calabrian chile peppers in oil, or chili flakes

Protein

  • 1 pound ground spicy Italian chicken sausage (optional)

Pasta and Garnishes

  • 2 cups fresh basil leaves, divided
  • 1 pound long or short cut pasta (pennoni recommended)
  • 1 cup grated parmesan cheese
  • 4 tablespoons salted butter
  • 1 tablespoon fresh chopped rosemary
  • 6 ounces ricotta cheese (preferably whipped)

Instructions

  1. Prepare the Sauce: In the bowl of your crockpot, combine the halved tomatoes, cherry tomatoes, 4 garlic cloves, fresh thyme, Italian seasoning, parmesan rind, and 1 cup water. Season with sea salt, black pepper, and Calabrian chile peppers or chili flakes. Cover and cook on LOW for 4 hours or on HIGH for 2-3 hours.
  2. Blend the Tomatoes: Increase the crockpot to HIGH heat. Using the back of a wooden spoon or an immersion blender, crush the tomatoes until saucy. Remove and discard any tomato stems and parmesan rinds before blending.
  3. Add Sausage and Basil: If using, crumble the raw spicy Italian chicken sausage directly into the sauce. Add 1 cup of fresh basil leaves. Continue to cook on HIGH for another 1-2 hours, until the sausage is fully cooked and flavors meld.
  4. Cook the Pasta: When the sauce is ready, cook the pasta according to the package directions until al dente. Drain the pasta thoroughly.
  5. Combine Pasta and Sauce: Add the cooked pasta, grated parmesan cheese, and the remaining 1 cup fresh basil to the crockpot sauce. Stir well until combined and smooth.
  6. Make Brown Butter: In a skillet over medium heat, melt the salted butter and cook it for about 5 minutes until browned and fragrant. Remove from heat and stir in the chopped garlic and fresh rosemary.
  7. Finish the Dish: Stir the brown butter mixture into the pasta and sauce for an extra layer of rich flavor.
  8. Serve: Divide the pasta between serving plates. Top each with a generous dollop of ricotta cheese, extra brown butter if desired, and fresh basil leaves. Serve immediately and enjoy.

Notes

  • If you prefer a milder heat, reduce the amount of Calabrian chile peppers or chili flakes or omit entirely.
  • Using whipped ricotta adds a creamy texture; plain ricotta can be used but may be a bit denser.
  • This recipe works well with any pasta shape, but pennoni or rigatoni hold the sauce nicely.
  • Parmesan rinds add depth to the sauce; you can substitute with a parmesan chunk if rinds are unavailable.
  • For a vegetarian version, omit the sausage and consider adding mushrooms or lentils for protein.
  • Leftovers reheat well and taste even better the next day as flavors continue to meld.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420 kcal
  • Sugar: 8 g
  • Sodium: 620 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 5 g
  • Protein: 22 g
  • Cholesterol: 50 mg

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