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Crockpot Brown Butter Tomato and Ricotta Pasta Recipe

ByJulia
Jump to Recipe· 4.4 from 8 reviews

Let me share with you one of my all-time favorite comfort dishes: the Crockpot Brown Butter Tomato and Ricotta Pasta Recipe. What makes this recipe truly stand out is the way it effortlessly infuses rich, nutty brown butter flavor into a vibrant tomato sauce, all while being slow-cooked to perfection. It’s an ideal meal for busy days or cozy weekends when you want something warm, satisfying, and hands-off in the kitchen.

This pasta comes together in the crockpot with minimal fuss and maximum flavor, making it a total winner for family dinners or casual gatherings. I love recommending this Crockpot Brown Butter Tomato and Ricotta Pasta Recipe to friends because the slow cooking really deepens the tomato flavor, while the ricotta adds a creamy, dreamy finish that elevates it beyond everyday pasta nights.

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Why This Recipe Works

  • Slow-Cooked Flavor: The crockpot lets all those fresh tomatoes and herbs mingle and develop deep, rich layers of flavor over hours without any babysitting.
  • Brown Butter Magic: Browning the butter adds a lovely nuttiness that transforms the sauce into something irresistibly complex.
  • Creamy Ricotta Finish: Dolloping ricotta at the end balances the acidity of the tomatoes and adds just the right amount of creaminess.
  • Versatility: You can easily add spicy Italian chicken sausage for protein or keep it vegetarian — this recipe adjusts beautifully to your preferences.
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 brings something special to the table. The heirloom tomatoes offer a sweet, juicy base, while herbs and cheese add depth. Choosing quality ingredients here makes all the difference — fresh herbs and ripe tomatoes will really shine.

  • Heirloom or regular tomatoes: Use ripe tomatoes for the freshest flavor; heirlooms add an extra hint of sweetness and acidity.
  • Cherry tomatoes: These burst with extra juiciness and concentrate the sauce’s natural sweetness.
  • Garlic cloves: I recommend smashing them to release their full aroma without overpowering the sauce.
  • Fresh thyme leaves: Thyme lends a subtle earthy note that pairs beautifully with tomatoes.
  • Italian seasoning: A blend of classic Mediterranean herbs that amplifies the pasta’s rustic vibe.
  • Parmesan rinds: Don’t throw these away — they infuse the sauce with umami as they gently simmer.
  • Sea salt and black pepper: Essential for balancing and highlighting flavors; season gradually to your taste.
  • Calabrian chile peppers: Adds a smoky heat that wakes up the dish but doesn’t overpower it; adjust according to your spice preference.
  • Ground spicy Italian chicken sausage (optional): This protein brings extra warmth and richness; I love the little bursts of spice it adds.
  • Fresh basil leaves: Fold some in early for aroma and add more at the end to brighten every bite.
  • Pasta (long or short cut): I’m partial to pennoni because it holds sauce well, but choose whatever you like best.
  • Grated parmesan cheese: Freshly grated parmesan melts into the sauce for a savory finish.
  • Salted butter: The base for the brown butter that adds that nutty, luscious flavor dimension.
  • Fresh chopped rosemary: Adds a woody, fragrant note that complements the herbs beautifully.
  • Ricotta cheese: Whipped ricotta creates a smooth, creamy topping that cools down and softens the tomato’s acidity.
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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 like to customize this Crockpot Brown Butter Tomato and Ricotta Pasta Recipe depending on my mood or what’s in my fridge. It’s a wonderfully forgiving dish that invites you to tweak seasonings, spice level, or even the mix of herbs you use. This kitchen flexibility makes it a recipe you’ll want to revisit again and again.

  • Variation: One of my favorite tweaks is swapping spicy Italian chicken sausage for Italian turkey sausage or going fully vegetarian by adding sautéed mushrooms and olives instead — equally delicious.
  • Herbs: Feel free to swap fresh basil for parsley or oregano if that’s what you have on hand; the sauce still turns out aromatic and fresh.
  • Heat levels: I often double the Calabrian chile peppers if I want more kick — but remember, a little goes a long way here.
  • Pasta shape: Try short pasta shapes like rigatoni or penne; they trap the sauce differently and offer a nice textural change.

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

Step 1: Prepare the tomatoes and aromatics in the crockpot

This first step is all about layering flavor gently. Toss those halved heirloom and cherry tomatoes with smashed garlic, fresh thyme, Italian seasoning, parmesan rind, and water right into your crockpot. I like to season with salt, pepper, and just a bit of Calabrian chile peppers at this point to allow the spiciness to infuse slowly. Cover and set your crockpot to LOW for 4 hours or HIGH for 2-3 hours — trust me, the slow simmer is what gives this sauce its deep, fresh taste.

Step 2: Crush and blend the tomatoes

Once your slow cooking time is up, turn the heat on HIGH. Then, using the back of a wooden spoon or an immersion blender, crush those tomatoes until you have a chunky sauce. Be sure to fish out any leftover tomato stems and the parmesan rinds before blending — you don’t want any surprises in your sauce! This step brings out the lusciousness of the tomatoes and thickens things up just right.

Step 3: Add sausage and basil for extra depth

If you’re going the meat route, crumble in your raw spicy Italian chicken sausage now. Toss in about a cup of fresh basil leaves. Let the crockpot work its magic for another 1-2 hours on HIGH. This allows the sausage to cook through and mingle with the sauce, while the basil releases its wonderful fragrance.

Step 4: Cook pasta and combine

Cook your favorite pasta to al dente according to the package directions. I love using pennoni here because it holds the sauce so well, but you do you! Drain it carefully, then stir the hot pasta into the sauce along with grated parmesan and an extra cup of fresh basil. Stir everything together until the sauce is smooth and coats each noodle beautifully.

Step 5: Make the brown butter rosemary sauce

In a skillet over medium heat, melt your salted butter and cook it until it turns golden brown and releases a nutty aroma—this takes about five minutes. Right at the end, stir in the garlic and fresh rosemary to add an aromatic punch. Remove from heat, then fold this glorious brown butter mixture into your pasta for that perfect finishing touch.

Step 6: Plate and add ricotta

Serve the pasta right away, divided among your plates, with generous dollops of whipped ricotta on top. I love adding a little extra brown butter and fresh basil leaves at this point for an eye-catching presentation and burst of flavor in every bite. Now it’s time to dig in and savor every comforting forkful!

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

  • Use fresh, ripe tomatoes: The flavor of the slow-cooked sauce hinges on quality tomatoes, so pick the ripest ones you can find for the most vibrant taste.
  • Don’t skip the parmesan rind: It’s like a secret umami booster. Just remember to remove it before blending to avoid gritty bits in your sauce.
  • Brown butter slowly: Watch your butter carefully as it browns because it can go from nutty to burnt in seconds—once it smells toasted and looks golden, it’s ready.
  • Add ricotta off heat: Putting ricotta on top preserves its creamy texture and prevents it from melting completely, keeping that luscious contrast in your dish.

How to Serve Crockpot Brown Butter Tomato and Ricotta Pasta Recipe

Crockpot Brown Butter Tomato and Ricotta Pasta Recipe - Recipe Image

Garnishes

I always garnish this pasta with a few fresh basil leaves and a sprinkle of extra parmesan for a fresh, vibrant finish. Sometimes, I drizzle a little more brown butter or place a couple of small dollops of whipped ricotta on top just before serving—it looks beautiful and tastes heavenly. A pinch of cracked black pepper on top adds that last bit of punch.

Side Dishes

On the side, a crisp green salad with lemon vinaigrette cuts through the richness perfectly. I also love serving crusty garlic bread or a warm baguette to soak up every last bit of that luscious brown butter tomato sauce

Creative Ways to Present

For a special occasion, I’ve layered this pasta in individual ramekins, topped with ricotta and fresh herbs, then broiled them briefly to create a golden, bubbly crust. It makes for an elegant presentation that guests always rave about. You can also serve it family-style in a pretty big bowl with fresh basil scattered across — perfect for casual dinners and sharing.

Make Ahead and Storage

Storing Leftovers

I store leftover Crockpot Brown Butter Tomato and Ricotta Pasta Recipe in an airtight container in the fridge. It keeps well for up to 3 days. When I’m ready to eat it again, I just warm it gently on the stove or in the microwave, stirring occasionally to keep the sauce creamy and prevent drying out.

Freezing

If I want to freeze it, I store the pasta and sauce separately from the ricotta and brown butter, since their textures don’t freeze as well. Reheat the sauce and pasta together on the stove after thawing overnight, then add fresh ricotta and brown butter for that fresh, indulgent finish. This method keeps the flavors bright and textures just right.

Reheating

When reheating, I like to warm the pasta gently over low heat, adding a splash of water or broth if it feels a bit thick. Stirring often helps maintain creaminess without drying out. Add fresh ricotta and a quick splash of browned butter after warming to bring it back to life.

FAQs

  1. Can I make this recipe vegetarian?

    Absolutely! You can leave out the sausage entirely or substitute it with sautéed mushrooms, olives, or even plant-based sausage alternatives. The slow-cooked tomato sauce and brown butter flavor are so rich and satisfying that it won’t feel like anything’s missing.

  2. What type of pasta works best in the Crockpot Brown Butter Tomato and Ricotta Pasta Recipe?

    Pennoni or other short tubular pastas like rigatoni or penne are my go-tos because their shapes hold onto the sauce nicely. But long pasta like spaghetti or linguine works well, too—just pick your favorite!

  3. Can I prepare the sauce in advance?

    Yes! You can make the sauce up to 2 days ahead and refrigerate it. When ready to serve, reheat gently, cook the pasta, then combine and add the brown butter and ricotta just before eating.

  4. What if I don’t have Calabrian chile peppers?

    No worries! You can substitute with chili flakes or a milder fresh chili like jalapeño. Just adjust the amount so the heat level suits your palate.

  5. How do I brown butter without burning it?

    Keep your butter over medium heat and watch carefully as it melts. Swirl the pan gently and once the butter turns golden brown and smells nutty (usually after about 5 minutes), immediately remove it from the heat to avoid burning.

Final Thoughts

This Crockpot Brown Butter Tomato and Ricotta Pasta Recipe holds a special place in my kitchen rotation because it combines comforting slow-cooked flavors with an elegant, creamy finish. It’s the kind of meal I reach for when I want something satisfying that doesn’t require fuss, yet feels special. I can’t wait for you to try it and make it your own — trust me, you’re going to love how effortless and delicious it turns out!

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Crockpot Brown Butter Tomato and Ricotta Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 8 reviews
  • Author: Julia
  • 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
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Description

This Crockpot Brown Butter Tomato and Ricotta Pasta is a comforting and flavorful dish that combines slow-cooked tomatoes, fragrant herbs, and creamy ricotta cheese. The rich brown butter and juicy tomatoes meld perfectly with the optional spicy Italian chicken sausage and fresh basil, creating a hearty meal perfect for any occasion.

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

Pasta

  • 1 pound long or short cut pasta (such as pennoni)
  • 1 cup grated parmesan cheese

Brown Butter and Topping

  • 4 tablespoons salted butter
  • 1 tablespoon fresh chopped rosemary
  • 6 ounces ricotta cheese (preferably whipped)
  • Additional brown butter and fresh basil for garnish

Instructions

  1. Prepare the Sauce: In the bowl of your crockpot, combine the halved tomatoes, cherry tomatoes, 4 garlic cloves, thyme, Italian seasoning, parmesan rinds, and 1 cup water. Season with sea salt, black pepper, and Calabrian chile peppers or chili flakes to your preference. Cover and cook on LOW for 4 hours or on HIGH for 2 to 3 hours.
  2. Blend the Tomatoes: Increase the crockpot to HIGH. Crush the tomatoes using the back of a wooden spoon or an immersion blender, removing the tomato stems and parmesan rinds before blending. Discard any stems left behind.
  3. Add Sausage and Basil: If using sausage, crumble it into the sauce now. Add 1 cup of fresh basil leaves and cook for an additional 1 to 2 hours, stirring occasionally to incorporate flavors and ensure sausage is fully cooked.
  4. Cook the Pasta: When the sauce is ready, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain well.
  5. Combine Pasta and Sauce: Add the cooked pasta, parmesan cheese, and the remaining 1 cup of fresh basil to the crockpot sauce. Stir until everything is well combined and smooth.
  6. Make Brown Butter: In a skillet over medium heat, melt the butter and cook until it turns golden brown and fragrant, about 5 minutes. Remove from heat, add the remaining 2 garlic cloves (smashed), and chopped rosemary. Stir the butter mixture into the pasta sauce.
  7. Serve: Divide the pasta among plates. Top each serving with a dollop of ricotta cheese, additional brown butter, and fresh basil leaves. Serve immediately and enjoy your flavorful meal.

Notes

  • For a vegetarian version, omit the sausage and consider adding sautéed mushrooms or roasted vegetables instead.
  • If you prefer less spice, reduce or omit the Calabrian chile peppers or chili flakes.
  • Using fresh, ripe tomatoes enhances the flavor, but canned whole tomatoes can be substituted if necessary.
  • Whipped ricotta provides a lighter texture, but regular ricotta cheese works just as well.
  • Make sure to brown the butter gently to avoid burning and develop a rich nutty flavor.
  • Leftover sauce stores well in the refrigerator for up to 3 days and freezes for up to 2 months.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 8 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 5 g
  • Protein: 22 g
  • Cholesterol: 55 mg

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