Crockpot Brown Butter Tomato Ricotta Pasta
Crockpot pasta: master this creamy brown butter tomato and ricotta dish for an easy weeknight meal. Slow-cooked flavor, minimal effort, and truly satisfying.
Ingredients
- 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
- Sea salt and black pepper
- 1-3 tablespoons Calabrian chile peppers in oil, or chili flakes
- 1 pound ground spicy Italian chicken sausage
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup unsalted butter
- 1 sprig fresh rosemary
- 1 cup fresh ricotta cheese
Instructions
- In the bowl of your crockpot, combine the heirloom tomatoes, cherry tomatoes, 4 garlic cloves, thyme, Italian seasoning, parmesan rind, and 1 cup water. Season with sea salt, black pepper, and Calabrian chiles. Cover and cook on LOW for 4 hours or on HIGH for 2-3 hours.
- Crank the heat on the crockpot to HIGH. Crush the tomatoes using the back of a wooden spoon or an immersion blender (remove the tomato stems and parmesan rind before you blend). Discard any tomato stems if you left those on.
- If using, crumble the raw chicken sausage into the sauce. Add 1 cup basil. Cook another 1-2 hours.
- When ready to serve, cook your favorite pasta according to package directions until it is al dente. Drain. Add the pasta, grated Parmesan cheese, and 1 cup of basil to the sauce, stirring until smooth.
- In a skillet, cook unsalted butter over medium heat until browned, about 5 minutes. Remove from heat. Add the remaining 2 garlic cloves and fresh rosemary. Stir the butter into the pasta.
- Divide the pasta between plates. Top with fresh ricotta cheese, additional brown butter, and basil. Serve immediately and enjoy.
Notes
- For extra depth, char your heirloom tomatoes slightly under the broiler before adding them to the crockpot. This adds a smoky layer to the sauce.
- If you prefer a smoother sauce, use an immersion blender to fully purée the tomatoes after cooking, making sure to remove the parmesan rind first.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For reheating, gently warm on the stovetop with a splash of water or broth to maintain creaminess. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you prefer a smoother sauce, use an immersion blender to fully purée the tomatoes after cooking, making sure to remove the parmesan rind first.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For reheating, gently warm on the stovetop with a splash of water or broth to maintain creaminess. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.