Slow cooker pasta is a largely hands-off dinner where the pasta cooks directly in the sauce inside the slow cooker, absorbing all the rich flavors as it simmers. This classic marinara and Italian sausage recipe creates a hearty, comforting weeknight meal with minimal cleanup.
Ingredients
For the Pasta & Sauce:
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1 lb Italian sausage (sweet or spicy, removed from casings if in links)
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1 medium yellow onion, finely diced
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3 cloves garlic, minced
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24 oz jar marinara or pasta sauce
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2 cups crushed or diced canned tomatoes
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2.5 cups low-sodium chicken or vegetable broth
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1 lb dried short pasta (such as penne, ziti, or rigatoni)
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1 tsp Italian seasoning
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Salt and black pepper, to taste
For the Finish:
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1 cup shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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1/4 cup fresh basil or parsley, chopped
1.Brown the Sausage and Aromatics:
In a skillet over medium-high heat, cook the Italian sausage, breaking it up with a wooden spoon until browned and fully cooked. Add the diced onion and garlic during the last 3 minutes of cooking until softened. Drain any excess grease.
2.Combine in the Slow Cooker:
Transfer the cooked sausage mixture into the slow cooker. Add the marinara sauce, diced tomatoes, chicken broth, dried pasta (uncooked), Italian seasoning, salt, and pepper. Stir everything together well to ensure all the dry pasta is submerged in liquid.
3.Slow Cook:
Cover and cook on LOW for 3 to 4 hours (or HIGH for 1.5 to 2 hours). Avoid overcooking so the pasta retains a tender-firm bite rather than becoming mushy. Stir once or twice halfway through if possible.
4.Melt the Cheese:
Once the pasta is tender and has absorbed most of the sauce, turn off the slow cooker. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top. Cover for 5 minutes until the cheese is completely melted and bubbly.
5.Garnish and Serve:
Garnish with freshly chopped basil or parsley and serve warm straight from the slow cooker.
