If you have ever had a cozy pasta dinner at home then you know that Crockpot Sausage Pasta is the kind of dish that stands out with its rich flavors. In this article and we have the Crockpot Sausage Pasta recipe for you to try in the comfort of your own home with this easy step by step guide and if you like simple family meals then our Blueberry Grilled Cheese is another fun comfort food idea to keep on your list.
This classic family style pasta has tender sausage and pasta in a rich flavorful tomato sauce that is both savory and creamy. This recipe is great for special occasions or a weeknight meal and this recipe is sure to impress your family and friends.
Ingredients
Here’s what I use for this recipe and you can always make substitutions if you prefer.
- smoked sausage: Sliced into rounds for hearty savory bites throughout the pasta.
- penne pasta: The sturdy pasta that softens in the sauce and holds onto the creamy tomato coating.
- yellow onion: Thinly sliced for sweetness and extra flavor as it softens during cooking.
- garlic: Minced to bring a deep aromatic base to the sauce.
- marinara sauce: Creates the rich tomato foundation for the full dish.
- diced tomatoes: Adds texture and juicy tomato pieces for a chunkier sauce.
- chicken broth: Helps the pasta cook evenly and keeps the sauce loose before it thickens.
- italian seasoning: Adds herby flavor that ties the sausage and tomato together.
- red pepper flakes: Gives a gentle kick that balances the creamy finish.
- cream cheese: Melts into the sauce for a creamy velvety texture.
- mozzarella cheese: Scattered over the top for melty cheesy pockets.
- parmesan cheese: Adds salty nutty flavor as the finishing layer.
- fresh parsley: Chopped for a fresh bright finish at serving.
Tools You’ll Need
- wooden cutting board: Used for slicing the sausage and onion.
- slow cooker: Used to cook the pasta and sauce together until tender.
- measuring cups and spoons: Used for portioning liquids seasonings and cheeses.
- serving spoon: Used for folding the sauce and plating the pasta.
Instructions
Step 1: Slice the sausage and onion
Cut the smoked sausage into thick rounds and slice the onion into thin strips so the pieces cook evenly and stay visible in the finished pasta. The sausage should look firm and glossy while the onion looks crisp and pale with irregular edges and natural size differences for a true homemade start.
Tip: Keep the sausage slices a little thick so they stay hearty after slow cooking.
Step 2: Layer the pasta and sauce ingredients
Add the dry penne and sliced sausage and onion into the sauce with the garlic and diced tomatoes and broth and seasonings so everything is loosely spread and only partly settled. At this stage the pasta still looks dry in places while the sausage floats between tomato streaks and the onions sit unevenly through the liquid which creates a clear layered look before cooking.
Tip: Make sure the pasta is mostly tucked into the liquid so it softens evenly.
Step 3: Slow cook until the pasta softens
As the dish cooks the onion turns tender and translucent while the pasta plumps up and the sauce thickens around the sausage slices. The whole mixture looks deeper in color and more unified with fewer liquid gaps and the sausage pieces settle into the pasta instead of sitting separately which shows the biggest change in the dish so far.
Tip: Stir once near the end if needed so any pasta on top can soften in the sauce.
Step 4: Fold in the cream cheese
Add the cream cheese in pieces and fold it through the hot pasta until it melts into the tomato base and changes the sauce from bright red to a softer creamy red. You should still see a few pale streaks at first and then the sauce turns smoother and silkier with the sausage and pasta taking on a richer glossy coating.
Tip: Let the cream cheese soften a bit first so it blends faster into the hot pasta.
Step 5: Scatter the cheeses and finish the dish
Sprinkle the mozzarella and parmesan over the top and let them melt into uneven pockets so the surface looks stretchy and lightly glossy with a few slightly browned spots. The finished pasta should look thick and hearty with non uniform color and melted cheese tucked between sausage slices and pasta ridges which gives it that homemade dinner look.
Tip: Do not stir the melted cheese completely in if you want those creamy cheesy pockets on top.
Step 6: Serve with parsley
Spoon a generous portion onto a plate and finish with chopped parsley so the green flecks brighten the deep red sauce and creamy cheese. The final serving should look relaxed and homemade with pasta leaning in different directions and sausage slices peeking through the sauce and cheese instead of sitting in a perfect pattern.
Tip: A little parsley on top adds color and keeps the rich sauce from feeling too heavy.
Pro Tips
- Use smoked sausage with a firm texture so the slices stay distinct after hours of cooking.
- Tuck most of the dry pasta under the liquid at the start so the top pieces do not dry out.
- Add the cream cheese near the end so the sauce turns creamy instead of looking broken.
- Let the melted cheese sit for a few minutes before serving so the sauce thickens slightly more.
Storage Instructions
Let the pasta cool slightly and then store it in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it sits and that makes leftovers especially cozy the next day. Reheat with a splash of broth or water so the sauce loosens back up and turns creamy again. For longer storage you can freeze portions for up to 2 months although the pasta will be a little softer after thawing.
Frequently Asked Questions
Yes and short sturdy pasta shapes like rigatoni or ziti work best because they hold their shape better during slow cooking.
Yes and it reheats well because the sauce stays creamy and the sausage keeps the dish hearty for packed lunches or easy dinners later in the week.
Use sturdy pasta and check it near the end of cooking because slow cookers can vary and you want the pasta just tender instead of overly soft.
Yes and bell peppers or spinach work well because they blend easily into the sauce without changing the comfort food feel of the dish.
Final Thoughts
This is the kind of recipe I wish I had found years ago and it would have saved me so many stressful dinner nights. But now that I have it and I make it all the time and I think you will too.
If you enjoyed this and check out some of my other popular recipes on the blog like Egg and Cheese Breakfast Sandwich and Easy Breakfast Burritos for more easy family meal ideas. And leave a comment and I read every single one and it really makes my day.
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Crockpot Sausage Pasta
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
Description
Crockpot Sausage Pasta is one of the best easy dinner ideas for busy nights when you want something quick simple and healthy enough to feel good about serving your family. Smoked sausage cooks into a rich tomato sauce while the pasta turns tender and cheesy for a cozy weeknight dinner or meal prep favorite. This easy recipe gives you simple steps big flavor and the best homemade comfort food with very little hands on work.
Ingredients
- 14 ounces smoked sausage
- 12 ounces penne pasta
- 1 small yellow onion
- 3 cloves garlic
- 24 ounces marinara sauce
- 14.5 ounces diced tomatoes
- 3 cups chicken broth
- 1 teaspoon italian seasoning
- 1/4 teaspoon red pepper flakes
- 4 ounces cream cheese
- 1 cup mozzarella cheese
- 1/4 cup parmesan cheese
- 1 tablespoon fresh parsley
Instructions
- Cut the smoked sausage into thick rounds and slice the onion into thin strips so the pieces cook evenly and stay visible in the finished pasta. The sausage should look firm and glossy while the onion looks crisp and pale with irregular edges and natural size differences for a true homemade start.
- Add the dry penne and sliced sausage and onion into the sauce with the garlic and diced tomatoes and broth and seasonings so everything is loosely spread and only partly settled. At this stage the pasta still looks dry in places while the sausage floats between tomato streaks and the onions sit unevenly through the liquid which creates a clear layered look before cooking.
- As the dish cooks the onion turns tender and translucent while the pasta plumps up and the sauce thickens around the sausage slices. The whole mixture looks deeper in color and more unified with fewer liquid gaps and the sausage pieces settle into the pasta instead of sitting separately which shows the biggest change in the dish so far.
- Add the cream cheese in pieces and fold it through the hot pasta until it melts into the tomato base and changes the sauce from bright red to a softer creamy red. You should still see a few pale streaks at first and then the sauce turns smoother and silkier with the sausage and pasta taking on a richer glossy coating.
- Sprinkle the mozzarella and parmesan over the top and let them melt into uneven pockets so the surface looks stretchy and lightly glossy with a few slightly browned spots. The finished pasta should look thick and hearty with non uniform color and melted cheese tucked between sausage slices and pasta ridges which gives it that homemade dinner look.
- Spoon a generous portion onto a plate and finish with chopped parsley so the green flecks brighten the deep red sauce and creamy cheese. The final serving should look relaxed and homemade with pasta leaning in different directions and sausage slices peeking through the sauce and cheese instead of sitting in a perfect pattern.
Notes
Pro Tips:
- Use smoked sausage with a firm texture so the slices stay distinct after hours of cooking.
- Tuck most of the dry pasta under the liquid at the start so the top pieces do not dry out.
- Add the cream cheese near the end so the sauce turns creamy instead of looking broken.
- Let the melted cheese sit for a few minutes before serving so the sauce thickens slightly more.
Storage: Let the pasta cool slightly and then store it in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it sits and that makes leftovers especially cozy the next day. Reheat with a splash of broth or water so the sauce loosens back up and turns creamy again. For longer storage you can freeze portions for up to 2 months although the pasta will be a little softer after thawing.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
