|

Crockpot Brown Butter Tomato and Ricotta Pasta Recipe

ByAmanda
Jump to Recipe·5 from 8 reviews

If you’ve ever wished a rich, comforting pasta meal could just make itself while you get on with your day, you’re going to love this Crockpot Brown Butter Tomato and Ricotta Pasta Recipe. It’s got that incredible depth of flavor thanks to slow-cooked tomatoes paired with the nutty goodness of brown butter and creamy ricotta. Honestly, this recipe feels like a warm hug in a bowl, perfect for busy evenings or weekend dinners when you want something impressive but effortless.

What makes this Crockpot Brown Butter Tomato and Ricotta Pasta Recipe really special to me is how it balances simplicity with gourmet flair. You don’t need to babysit the stove. Just toss everything in the crockpot and come back to a luscious, hearty sauce that pairs beautifully with your favorite pasta. Plus, those hints of fresh herbs and Calabrian chile bring a little zip that wakes up your taste buds without being overpowering.

🤎

Why This Recipe Works

  • Slow-Cooked Depth: Cooking tomatoes low and slow in the crockpot unlocks rich, complex flavors that you just can’t get from a quick sauce.
  • Brown Butter Magic: Browning the butter adds a toasty, nutty layer that perfectly complements the tangy tomatoes and creamy ricotta.
  • Hands-Off Convenience: Once you set it up, this recipe frees you up to focus on other things – no stirring or stressful timing involved.
  • Fresh Herbs Boost: Basil, thyme, and rosemary bring brightness and aroma, balancing the richness beautifully.
The dish shows a white bowl filled with three layers: the bottom layer has large tube-shaped pasta in a light orange color, the middle layer is a thick red sauce with visible grains and bits of cooked vegetables or meat, and the top layer has dollops of white creamy sauce spread unevenly over the pasta and sauce. Fresh green basil leaves are placed on top for decoration. A silver fork is placed on the right side inside the bowl, resting on the pasta. The bowl is set on a white marbled textured surface, with some green basil leaves scattered around. In the background, there is a small amber glass cup and a white marbled textured plate holding pieces of brown cheese with white granules sprinkled on top. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Crockpot Brown Butter Tomato and Ricotta Pasta Recipe is chosen to build layers of flavor and texture. Fresh tomatoes create a vibrant base, while the herbs and spices deepen complexity. And a few special touches like parmesan rinds and Calabrian chile take it up a notch.

  • Heirloom or Regular Tomatoes: Provides natural sweetness and acidity – I love mixing heirloom for flavor and color.
  • Cherry Tomatoes: Adds bursts of juicy sweetness and texture.
  • Garlic: Essential aromatic that mellows during slow-cooking to a soft, sweet note.
  • Fresh Thyme Leaves: Brings earthiness and a delicate herbal lift.
  • Italian Seasoning: A blend of herbs that rounds out the flavor profile.
  • Parmesan Rinds: Melt into the sauce, adding savory umami and richness.
  • Sea Salt and Black Pepper: Basics that elevate every other ingredient.
  • Calabrian Chile Peppers in Oil or Chili Flakes: Adds a gentle heat that pairs beautifully with the creamy elements.
  • Ground Spicy Italian Chicken Sausage (Optional): For those who like meat, this adds spice and heartiness.
  • Fresh Basil Leaves: Bursts of freshness that brighten the sauce before serving.
  • Long or Short Cut Pasta: I’m a huge fan of pennoni; the sauce clings well to its ridges.
  • Grated Parmesan Cheese: Deepens flavor and adds savory saltiness when stirred in.
  • Salted Butter: For browning and richness, the base for that magical brown butter you’ll mix in.
  • Fresh Chopped Rosemary: Adds a piney, aromatic twist that’s subtle but grounding.
  • Ricotta Cheese: Creamy, luscious topping that softens the heat and adds a dreamy texture.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Crockpot Brown Butter Tomato and Ricotta Pasta Recipe is so easy to customize. Whether you want to skip the meat or dial up the spice, it’s flexible enough for your cravings. I often swap fresh rosemary for oregano depending on what’s in the garden.

  • Variation: I’ve made this vegetarian by leaving out the sausage and adding mushrooms for a meaty texture—equally delicious and hearty.
  • Heat Level: You can adjust the Calabrian chiles to your spice threshold; leave them out altogether for a milder crowd.
  • Herbs: Sometimes I throw in a bay leaf or add extra fresh basil before serving for an herbal punch.
  • Pasta Choices: Try it with gluten-free pasta or zoodles if you want a low-carb option; just watch your cooking times in those cases.

Step-by-Step: How I Make Crockpot Brown Butter Tomato and Ricotta Pasta Recipe

Step 1: Prep and Start Your Slow-Cooked Sauce

Begin by halving your tomatoes and removing the stems—this part takes just a few minutes but makes a big difference in texture. Toss them right into the crockpot with smashed garlic, fresh thyme, Italian seasoning, a parmesan rind, and a cup of water to keep things saucy. Season generously with salt, pepper, and your choice of spicy chiles for that subtle kick. Cover and let it do its magic on low for about 4 hours or on high for 2-3 hours. You’ll know it’s ready when the tomatoes are meltingly soft and the kitchen smells irresistible.

Step 2: Blend and Add Sausage If You Like

Once your sauce has cooked, switch the crockpot to high and start crushing the tomatoes with a wooden spoon or use an immersion blender for a smoother texture. Just remember to fish out the parmesan rind and any tomato stems before blending so you keep your sauce silky but not stringy. If you’re adding sausage, crumble it in now along with a cup of fresh basil, then let it cook for another 1-2 hours. The sausage flavors meld beautifully into the sauce and add a lovely richness.

Step 3: Cook Pasta and Finish the Sauce

When you’re ready to eat, boil your pasta of choice until al dente—that perfect tender-but-still-firm bite. While the pasta cooks, stir grated parmesan and another cup of chopped basil into your sauce, blending everything together until it’s luxuriously smooth. Then, in a skillet, gently brown the butter over medium heat for about 5 minutes; you’ll see it turn golden and smell nutty—that’s the flavor jackpot. Off the heat, mix in the remaining garlic cloves and fresh rosemary to infuse the butter with fragrant layers. Pour this golden goodness right into your pasta and sauce, stirring to coat each bite with richness.

Step 4: Plate and Top with Ricotta

Divide the pasta onto warm plates, then dollop creaminess on top with spoonfuls of ricotta. If you want to get fancy, drizzle extra brown butter and scatter some fresh basil leaves for a fresh pop. Trust me, that ricotta melts just enough as you mix it in, giving each mouthful a dreamy texture contrast. Now it’s time to sit down, dig in, and savor every bite!

💡

Pro Tips for Making Crockpot Brown Butter Tomato and Ricotta Pasta Recipe

  • Use Ripe Tomatoes: The riper and juicier your tomatoes, the more flavorful and naturally sweet your sauce will be.
  • Watch the Brown Butter: Don’t walk away from the pan; butter can go from brown to burnt quickly. Stop heating once it’s golden and fragrant.
  • Fresh Basil Timing: Add fresh basil near the end of slow-cooking to keep its bright flavor from fading.
  • Saute Garlic Last: Adding garlic to the brown butter off heat prevents it from burning but still releases amazing aroma.

How to Serve Crockpot Brown Butter Tomato and Ricotta Pasta Recipe

Crockpot Brown Butter Tomato and Ricotta Pasta Recipe - Recipe Image

Garnishes

I love topping this pasta with extra ricotta and torn fresh basil leaves — they add freshness and creaminess that make every bite feel special. A little drizzle of extra virgin olive oil or a sprinkle of flaky sea salt right before serving really lifts the whole dish. Sometimes I add a grind of black pepper on top too, just for that subtle heat from the peppercorns.

Side Dishes

This pasta pairs beautifully with simple sides like a crisp green salad tossed with lemon vinaigrette or roasted vegetables like asparagus or zucchini. For a heartier meal, garlic bread or a crusty baguette works perfectly for mopping up extra sauce. On cooler evenings, I love a bowl of minestrone soup ahead of this pasta to round out the meal.

Creative Ways to Present

For special dinners, I’ve served this pasta layered in a pretty casserole dish with dollops of ricotta spaced evenly on top, then finished with a sprinkling of fresh herbs. You could also serve it family-style in a large bowl with extra brown butter drizzled over the top, letting everyone help themselves—makes for a relaxed, cozy vibe. Adding edible flowers or a basil chiffonade garnish elevates it for a dinner party.

Make Ahead and Storage

Storing Leftovers

I always stash leftover pasta in an airtight container in the fridge, and it keeps really well up to 3 days. Before reheating, I like to stir in a splash of water or broth to loosen the sauce since pasta tends to soak it up overnight.

Freezing

This sauce freezes beautifully on its own—just cool it completely and pop it in freezer-safe containers. I usually freeze the pasta separately if I can because it can get mushy when thawed, but if you’re in a pinch, freezing the whole dish works fine. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

When warming up leftovers, reheat slowly in a skillet over medium-low heat with a splash of water or broth to keep the sauce creamy and fresh. Stir frequently to prevent sticking and add a quick sprinkle of fresh basil or parmesan before serving to revive some of that fresh flavor.

FAQs

  1. Can I make the Crockpot Brown Butter Tomato and Ricotta Pasta Recipe vegetarian?

    Absolutely! Simply skip the spicy Italian chicken sausage and consider adding mushrooms or extra veggies like zucchini or bell peppers for texture and heartiness. The rich sauce is flavorful enough to stand on its own.

  2. How do I prevent the brown butter from burning?

    Brown butter can go from perfectly nutty to burnt in seconds, so keep the heat on medium and watch closely while stirring. Once it turns golden and smells fragrant, take it off the heat immediately.

  3. Can I use canned tomatoes instead of fresh?

    While fresh tomatoes really shine slowly cooked, you can substitute with good-quality canned whole or crushed tomatoes if fresh aren’t available. Just be sure to adjust cooking times slightly and taste before adding salt.

  4. What’s the best pasta shape for this recipe?

    I personally love pennoni because the ridges catch the sauce well, but rigatoni, penne, or even fusilli work beautifully. Choose your favorite based on what you have or prefer!

  5. Can I prepare this recipe without a crockpot?

    Yes, if you don’t have a crockpot, you can simmer the sauce gently on the stovetop for about 1-2 hours, stirring occasionally. Just keep the heat low to avoid burning and create that same slow-cooked depth.

Final Thoughts

This Crockpot Brown Butter Tomato and Ricotta Pasta Recipe has become one of my absolute go-tos when I want a comforting yet elegant meal that’s nearly effortless. The way all the flavors meld from the slow-cooked tomatoes to the brown butter’s richness and the soft ricotta topping is truly something special. I hope you’ll give it a try soon—you might just find it turning into your next family favorite like it did in mine!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crockpot Brown Butter Tomato and Ricotta Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Amanda
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian
Print Recipe

Description

A comforting and flavorful Crockpot Brown Butter Tomato and Ricotta Pasta recipe featuring slow-cooked tomatoes, Italian spices, and a rich brown butter finish, perfect for a hearty dinner.

Ingredients

Tomato Sauce

  • 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
  • 3 tablespoons Calabrian chile peppers in oil, or chili flakes
  • 1 cup water

Sausage and Herbs

  • 1 pound ground spicy Italian chicken sausage (optional)
  • 2 cups fresh basil leaves, divided as 1 cup and 1 cup later

Pasta and Cheese

  • 1 pound long or short cut pasta (pennoni recommended)
  • 1 cup grated parmesan cheese
  • 6 ounces ricotta cheese, preferably whipped

Brown Butter

  • 4 tablespoons salted butter
  • 2 cloves garlic, minced (from the total 6 cloves)
  • 1 tablespoon fresh chopped rosemary

Instructions

  1. Prepare the tomato sauce: In the bowl of your crockpot, combine the halved heirloom and cherry tomatoes, 4 cloves of smashed or chopped garlic, fresh thyme leaves, 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 on HIGH for 2 to 3 hours.
  2. Crush the tomatoes: Increase the crockpot heat to HIGH. Use the back of a wooden spoon or an immersion blender to crush the tomatoes, carefully removing and discarding the tomato stems and parmesan rind before blending to ensure a smooth sauce.
  3. Cook the sausage and add basil: If using sausage, crumble the raw sausage into the sauce along with 1 cup of fresh basil. Stir well and cook for another 1 to 2 hours to allow flavors to meld.
  4. Cook the pasta: When ready to serve, cook the pasta according to package instructions until al dente. Drain the pasta and add it to the crockpot along with the grated parmesan cheese and remaining 1 cup of basil. Stir until smooth and combined.
  5. Make the brown butter: In a skillet over medium heat, melt and cook the salted butter until it turns golden brown and fragrant, about 5 minutes. Remove from heat and stir in the remaining garlic cloves and chopped rosemary. Mix this brown butter thoroughly into the pasta.
  6. Serve: Divide the pasta between plates and top each serving with dollops of ricotta cheese, extra brown butter if desired, and additional fresh basil leaves. Serve immediately and enjoy your hearty meal.

Notes

  • Use fresh seasonal tomatoes for the best flavor.
  • If not using sausage, this recipe is still delicious and can be kept vegetarian by omitting it.
  • Adjust the amount of Calabrian chile peppers or chili flakes based on your preferred spice level.
  • Brown butter adds a nutty richness—watch carefully to avoid burning.
  • Whipped ricotta gives a lighter texture, but regular ricotta will work as well.
  • Pennoni pasta is recommended, but any sturdy pasta shape works, such as rigatoni or penne.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 8 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 6 g
  • Protein: 25 g
  • Cholesterol: 60 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star