Crockpot Brown Butter Tomato and Ricotta Pasta Recipe

Introduction

This Crockpot Brown Butter Tomato and Ricotta Pasta is a comforting and flavorful dish perfect for busy days. Slow-cooked tomatoes and herbs create a rich sauce that pairs beautifully with creamy ricotta and nutty brown butter. It’s an easy yet impressive meal to enjoy any night of the week.

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, to taste
• 1-3 tablespoons Calabrian chile peppers in oil, or chili flakes
• 1 pound ground spicy Italian chicken sausage (optional)
• 2 cups fresh basil leaves
• 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 (whipped preferred)

Instructions

1. Step 1: In the bowl of your crockpot, combine the halved tomatoes, 4 cloves of garlic, fresh thyme, Italian seasoning, parmesan rind, and 1 cup of water. Season with sea salt, black pepper, and Calabrian chile peppers or chili flakes. Cover and cook on LOW for 4 hours or HIGH for 2–3 hours.
2. Step 2: Turn the crockpot to HIGH. Use the back of a wooden spoon or an immersion blender to crush the tomatoes, being sure to remove and discard any tomato stems and parmesan rinds before blending.
3. Step 3: If using sausage, crumble it into the sauce now. Add 1 cup of fresh basil leaves and continue cooking for another 1–2 hours on HIGH, allowing flavors to meld and sausage to cook thoroughly.
4. Step 4: When the sauce is ready, cook the pasta according to package instructions until al dente. Drain well.
5. Step 5: Stir the cooked pasta, grated parmesan cheese, and remaining 1 cup of basil into the sauce until smooth and combined.
6. Step 6: In a skillet over medium heat, melt the butter and cook until browned, about 5 minutes. Remove from heat, then stir in the remaining garlic and fresh rosemary.
7. Step 7: Pour the brown butter mixture into the pasta and sauce, stirring to combine. Serve the pasta on plates topped with dollops of ricotta, additional brown butter, and fresh basil. Enjoy!

Tips & Variations

• Use whipped ricotta for a lighter, creamier texture that spreads easily over the pasta.
• Swap spicy Italian chicken sausage for ground beef, turkey, or omit for a vegetarian version.
• Adjust the amount of Calabrian chiles or chili flakes to control the heat level.
• Brown butter can be made in advance and reheated gently to save time.
• Fresh herbs like basil and rosemary brighten the sauce and add depth of flavor—don’t skip them.

Storage

Store leftover pasta and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if needed. Brown butter can be kept separately and warmed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the sausage for a vegetarian option?

Yes, the sausage is optional and the sauce is flavorful enough on its own to make a delicious vegetarian meal.

What pasta types work best for this recipe?

Long pastas like pennoni or short cut shapes that hold sauce well, such as penne or rigatoni, are ideal. Choose your favorite shape for best results.

Crockpot Brown Butter Tomato and Ricotta Pasta Recipe

---

★★★★★

4.5 from 65 reviews

• Author: Ben
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

This Crockpot Brown Butter Tomato and Ricotta Pasta is a comforting and flavorful slow-cooked dish combining rich heirloom and cherry tomatoes simmered to perfection with fragrant herbs, spicy Calabrian chiles, and optional Italian chicken sausage. Finished with al dente pasta, nutty browned butter infused with garlic and rosemary, and creamy whipped ricotta, this recipe offers a cozy, indulgent meal perfect for any pasta lover.

---

Ingredients

Scale 1x2x3x

Tomato Sauce

• 6 heirloom or regular tomatoes, halved and stems removed
• 2 cups cherry tomatoes
• 6 cloves garlic, smashed or chopped (4 cloves for sauce, 2 cloves for brown butter)
• 2 tablespoons fresh thyme leaves
• 2 tablespoons Italian seasoning
• 1–2 parmesan rinds
• Sea salt and black pepper, to taste
• 1–3 tablespoons Calabrian chile peppers in oil, or chili flakes
• 1 cup water

Optional Protein

• 1 pound ground spicy Italian chicken sausage

Herbs and Cheese

• 2 cups fresh basil leaves (divided: 1 cup during cooking, 1 cup when finishing)
• 1 tablespoon fresh chopped rosemary
• 1 cup grated parmesan cheese
• 6 ounces ricotta cheese (preferably whipped)

Pasta and Butter

• 1 pound long or short cut pasta (such as pennoni)
• 4 tablespoons salted butter

---

Instructions

1. Prepare the Sauce: In the bowl of your crockpot, combine the halved heirloom and cherry tomatoes, 4 cloves of smashed garlic, fresh thyme, Italian seasoning, parmesan rind, and 1 cup of water. Season the mixture with sea salt, black pepper, and Calabrian chile peppers or chili flakes according to your heat preference. Cover and cook on LOW for 4 hours or on HIGH for 2 to 3 hours, allowing the flavors to meld.
2. Crush the Tomatoes: After cooking, increase the crockpot heat to HIGH. Using the back of a wooden spoon or an immersion blender, carefully crush the tomato mixture until smooth, removing and discarding any tomato stems and parmesan rinds first to ensure a clean sauce.
3. Add Sausage and Basil: If using, crumble the raw spicy Italian chicken sausage directly into the sauce. Add 1 cup of fresh basil leaves for added aroma and flavor. Continue cooking the sauce on HIGH for another 1 to 2 hours until the sausage is fully cooked and the sauce thickens.
4. Cook the Pasta: When the sauce is nearly ready, cook the pasta according to the package directions until al dente. Drain well and set aside.
5. Combine Pasta and Sauce: Stir the cooked pasta, grated parmesan cheese, and the remaining 1 cup fresh basil into the crockpot sauce. Mix thoroughly to ensure the pasta is evenly coated with the delicious tomato mixture.
6. Prepare the Brown Butter: In a skillet over medium heat, melt the salted butter and cook it for about 5 minutes, allowing it to brown and develop a nutty aroma. Remove from heat and stir in the remaining 2 cloves of garlic and the chopped fresh rosemary, letting the residual heat infuse the butter.
7. Finish the Dish: Pour the fragrant brown butter over the pasta and sauce mixture, folding gently to combine all flavors. Divide the pasta between serving plates, topping each portion with generous dollops of whipped ricotta, extra browned butter if desired, and fresh basil leaves. Serve immediately and enjoy!

Notes

• The parmesan rinds add rich, savory depth to the sauce but should be removed before blending.
• Adjust the amount of Calabrian chiles or chili flakes according to your preferred spice level.
• Ground Italian chicken sausage is optional but adds protein and extra flavor; you can omit it for a vegetarian version.
• For best results, use freshly grated parmesan and fresh herbs.
• Whipped ricotta adds a creamy, light finish but regular ricotta also works well.
• You can prep the sauce a day ahead and reheat before combining with freshly cooked pasta.
• Use a sturdy pasta like pennoni to hold up well with the hearty sauce.

• Prep Time: 15 minutes
• Cook Time: 4-6 hours (including sauce slow cooking and final sauce simmering)
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian

Keywords: crockpot pasta, brown butter pasta, ricotta pasta, slow cooker tomato sauce, Italian chicken sausage pasta, Calabrian chili pasta