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
Scale
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
- 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.
- 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.
- 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.
- Cook the Pasta: When the sauce is ready, cook the pasta according to the package directions until al dente. Drain the pasta thoroughly.
- 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.
- 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.
- Finish the Dish: Stir the brown butter mixture into the pasta and sauce for an extra layer of rich flavor.
- 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
