This Crockpot Sausage Pasta is an easy, cozy dinner that comes together so simply in the slow cooker! You get tender pasta that isn’t mushy, savory sausage, and a creamy tomato sauce.
I love busy nights when meals like this can come back to the table. Comfort food that still feels hearty and nourishing?
That’s my favorite kind of dinner.
Ingredients
Here’s what I use for this recipe and you can always make substitutions if you prefer.
- Italian sausage: Adds savory protein and rich seasoning.
- Yellow onion: Builds sweet aromatic flavor.
- Garlic: Adds warm depth to the sauce.
- Crushed tomatoes: Creates the main tomato sauce base.
- Chicken broth: Helps cook the pasta and loosen the sauce.
- Italian seasoning: Adds herb flavor throughout.
- Salt: Balances the sauce.
- Black pepper: Adds mild heat.
- Penne pasta: Holds the creamy sauce in ridges and tubes.
- Heavy cream: Makes the sauce creamy and smooth.
- Mozzarella cheese: Melts into the pasta for a cozy finish.
- Parmesan cheese: Adds salty nutty flavor.
- Fresh parsley: Finishes the dish with fresh color.
Tools You’ll Need
- Cast iron skillet: Browns sausage before slow cooking.
- Crockpot: Slow cooks the sauce and pasta.
- Measuring cups: Measures broth and cream accurately.
- White plate: Serves a finished portion neatly.
Instructions
Step 1: Brown the sausage with onion and garlic
The sausage changes from pink and soft to browned and crumbly while the onion turns glossy and the garlic clings to the uneven meat pieces. This first change gives the pasta base deeper flavor and a more homemade look.
Tip: Leave a few larger sausage pieces for better texture.
Step 2: Layer the sauce base in the crockpot
The browned sausage is moved into the crockpot and the crushed tomatoes and broth are poured around it so the mixture looks loose and red with sausage peeking through. The herbs and seasoning speckle the surface and begin blending into the sauce.
Tip: Keep the sausage visible instead of burying it completely.
Step 3: Slow cook until the sauce thickens
The sauce darkens and thickens as the sausage softens into the tomato base and the surface becomes gently bubbled and uneven. The mixture now looks richer and less watery with small pockets of oil and herbs across the top.
Tip: Stir once near the end so the sauce thickens evenly.
Step 4: Fold in the pasta and cream
Dry penne is folded into the thick sauce and cream streaks turn the red base lighter in uneven swirls. The pasta begins to tuck under the sauce while some pieces remain visible on top for a clear texture change.
Tip: Push the pasta just under the sauce so it cooks evenly.
Step 5: Melt the cheeses into the pasta
The pasta turns tender and coated while mozzarella melts in uneven patches and Parmesan blends into the sauce. The top becomes creamy and stretchy with light browned edges and a few sausage pieces still visible.
Tip: Let the cheese melt without over stirring for the best pockets of texture.
Step 6: Serve a cheesy pasta portion
A single portion is plated with tender penne and sausage pieces stacked naturally and coated in creamy sauce. The melted cheese pulls unevenly across the pasta and parsley adds fresh scattered color.
Tip: Scoop from the edges and center together for a balanced serving.
Pro Tips
- Brown the sausage first for deeper flavor.
- Add pasta near the end so it stays tender.
- Use freshly shredded mozzarella for better melting.
- Stir gently so some cheese pockets remain visible.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or cream so the sauce loosens and the pasta stays creamy.
Frequently Asked Questions
Yes and it will give the pasta a deeper smoky flavor.
Yes and it reheats well when stored with a splash of broth or cream.
Yes and short sturdy pasta like rigatoni or rotini works best.
Add it near the end and stop cooking once it is just tender.
Final Thoughts
If you try this recipe I really hope you love it as much as my family does. It has become one of those dishes we just keep coming back to no matter the season.
Drop a comment below and let me know how yours turned out. And if you are looking for more easy dinner ideas make sure to bookmark this page.
I am always adding new recipes that are simple and satisfying and perfect for busy weeknights.
Print
Crockpot Sausage Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Crockpot Sausage Pasta is an easy and quick dinner with simple pantry ingredients and the best creamy tomato flavor. It is a healthy-ish comfort food option with protein and tender pasta and cozy sauce. Try it for weeknight dinner and meal prep and potluck ideas when you need something warm and satisfying without much fuss.
Ingredients
- 1 pound Italian sausage
- 1 small diced Yellow onion
- 3 cloves minced Garlic
- 28 ounces Crushed tomatoes
- 2 cups Chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 12 ounces Penne pasta
- 1/2 cup Heavy cream
- 1 1/2 cups shredded Mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped Fresh parsley
Instructions
- The sausage changes from pink and soft to browned and crumbly while the onion turns glossy and the garlic clings to the uneven meat pieces. This first change gives the pasta base deeper flavor and a more homemade look.
- The browned sausage is moved into the crockpot and the crushed tomatoes and broth are poured around it so the mixture looks loose and red with sausage peeking through. The herbs and seasoning speckle the surface and begin blending into the sauce.
- The sauce darkens and thickens as the sausage softens into the tomato base and the surface becomes gently bubbled and uneven. The mixture now looks richer and less watery with small pockets of oil and herbs across the top.
- Dry penne is folded into the thick sauce and cream streaks turn the red base lighter in uneven swirls. The pasta begins to tuck under the sauce while some pieces remain visible on top for a clear texture change.
- The pasta turns tender and coated while mozzarella melts in uneven patches and Parmesan blends into the sauce. The top becomes creamy and stretchy with light browned edges and a few sausage pieces still visible.
- A single portion is plated with tender penne and sausage pieces stacked naturally and coated in creamy sauce. The melted cheese pulls unevenly across the pasta and parsley adds fresh scattered color.
Notes
Pro Tips:
- Brown the sausage first for deeper flavor.
- Add pasta near the end so it stays tender.
- Use freshly shredded mozzarella for better melting.
- Stir gently so some cheese pockets remain visible.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or cream so the sauce loosens and the pasta stays creamy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American Italian
Nutrition
- Serving Size: 1 serving (of 4)
- Calories: 890
- Sugar: 16g
- Sodium: 3186mg
- Fat: 67g
- Carbohydrates: 71g
- Fiber: 8g
- Cholesterol: 176mg
