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
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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
