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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
