Crockpot Boursin Sausage Alfredo Penne: Dump-and-Forget Dinner Step-by-step instructions

Before you start

Before you start, brown the sausage in a skillet and let it cool slightly. Prepare the broccoli by cutting it into bite-sized florets. Have the penne, Alfredo sauce, Boursin, and fontina measured and ready.

There's no need to pre-cook the pasta—it will cook in the slow cooker. Make sure your slow cooker is clean and dry. This recipe is designed to be a dump-and-forget meal, so the prep is minimal and the payoff is huge.

Instructions

Layer and Brown

1. 1Brown the Sausage
   Heat a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it into crumbles with a wooden spoon, until browned and cooked through, about 8–10 minutes. Remove from heat and drain excess fat if desired.
   Look for The sausage is browned and no longer pink inside.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Browning the sausage first adds deep flavor, but it can be skipped if time is short—just add it raw.
2. 2Layer the Pasta and Broccoli
   Transfer the cooked sausage to the bottom of the slow cooker. Spread the penne pasta evenly over the sausage, then scatter the broccoli florets on top.
   Look for The ingredients form even layers in the slow cooker.
   Tip No need to stir—the layers will meld during cooking.
3. 3Add the Alfredo Sauce
   Pour the entire jar of creamy garlic parmesan Alfredo sauce over the pasta and broccoli, spreading it with a spatula to cover as much as possible.
   Look for The sauce covers the top, leaving some pasta exposed.
   Tip If the sauce is very thick, you can thin it with a splash of milk or water.

At the end of phase 1, the sausage is browned and fragrant, the penne and broccoli are layered in the slow cooker, and the Alfredo sauce is poured over the top. The ingredients are not yet mixed—they form distinct layers that will meld during cooking. The kitchen smells of savory sausage and garlic. This is the calm before the slow cooker does its magic.

Top with Cheese and Cook

4. 4Top with Boursin and Fontina
   Place the whole wheel of garlic-and-fine-herbs Boursin cheese in the center of the sauce. Sprinkle the shredded fontina cheese over the top, covering the Boursin and the surface.
   Look for The cheeses form a creamy, golden topping.
   Tip Don't stir—the Boursin will melt and create a luscious sauce as it cooks.
5. 5Slow Cook on Low
   Cover the slow cooker and cook on LOW for 3 to 4 hours, until the pasta is tender and the sauce is bubbling. Do not open the lid during the first 2 hours to keep the heat steady.
   Look for The sauce is bubbling at the edges and the kitchen smells of garlic and herbs.
   Tip Cooking times vary—check at 3 hours for al dente pasta.

After adding the Boursin and fontina, the slow cooker is covered and set to low. As it cooks, you'll notice the cheese melting and the sauce starting to bubble around the edges.

The aroma of garlic and herbs fills the kitchen. At the end of this phase, the pasta is tender and the sauce is creamy and bubbling. The top is golden and slightly browned in spots.

Stir and Serve

6. 6Stir and Serve
   Once the pasta is tender, gently stir everything to combine the melted Boursin and fontina into the sauce. Let it rest for 5 minutes before serving to thicken slightly.
   Look for The sauce is creamy and coats the pasta evenly.
   Tip For a thicker sauce, let it sit uncovered for 10 minutes before serving.

Once the pasta is tender, you stir everything together, and the melted Boursin and fontina create a velvety, herb-flecked sauce that coats every piece. The sausage is juicy, the broccoli is tender but still bright, and the sauce is rich and creamy. The dish is ready to serve, with a satisfying steam rising from the Crockpot.

Common mistakes

A common mistake is overcooking the pasta, which makes it mushy. Check the dish at the 3-hour mark and stop cooking as soon as the pasta is tender. Another issue is too much liquid—if the sauce seems thin, leave the lid off for the last 30 minutes to let it reduce.

Avoid opening the lid during the first 2 hours of cooking; the heat escapes and extends the cooking time. Finally, don't stir too early—the layers help the pasta cook evenly.

How to tell it’s done

The dish is done when the pasta is tender but still has a slight bite (al dente) and the sauce is bubbling. The Boursin and fontina should be fully melted and incorporated into the sauce, creating a creamy, uniform texture.

If you're using a meat thermometer, the sausage should have reached 160°F (71°C) during the browning step, but it will continue to cook in the slow cooker. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

• Ground meat: 160°F (71°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest