Creamy Crockpot Cavatappi with Pepperoni and Sausage

This Crockpot cavatappi is the ultimate set-it-and-forget-it dinner. With just a few simple ingredients—pepperoni, Italian sausage, cavatappi pasta, and a rich garlic-Parmesan cream sauce—you can have a hearty, cheesy pasta dish that tastes like it simmered all day.

The slow cooker does all the work, and the result is a creamy, comforting meal that the whole family will love. Perfect for busy weeknights when you want something warm and satisfying without spending hours in the kitchen.

Imagine coming home to the aroma of bubbling cheese and savory sausage, with a creamy pasta dish ready to serve. That's what this Crockpot cavatappi delivers. The ingredients are simple: thick-cut pepperoni, Italian sausage, corkscrew pasta, and a velvety garlic-Parmesan sauce, all topped with Boursin and fontina for extra creaminess.

This recipe is all about convenience without sacrificing flavor. Just dump everything into the slow cooker, walk away, and return to a delicious, comforting meal that feels like a special treat.

Ingredients

Why this recipe works

The slow cooker creates a gentle, even heat that melds the flavors together beautifully. As the sauce simmers, the Boursin cheese melts into the cream sauce, creating a silky, rich texture that coats every piece of pasta.

The pepperoni and sausage release their savory juices, infusing the entire dish with a deep, meaty flavor. This low-and-slow method ensures the pasta absorbs the sauce without becoming mushy, resulting in a perfectly cooked, comforting meal.

This recipe is a true dump-and-go meal. There's no need to pre-cook the pasta—it cooks right in the sauce, absorbing all the delicious flavors as it softens. The combination of Boursin and fontina adds a luxurious creaminess that you'd expect from a restaurant dish, but without the effort.

It's a forgiving recipe that tolerates a little extra time in the slow cooker, making it perfect for busy schedules. Just set it and forget it, and you'll have a satisfying dinner ready when you need it.

Notes and substitutions

For the best results, use a good-quality Italian sausage—either sweet or hot, depending on your preference. Removing the casings makes it easy to crumble and cook. Thick-cut pepperoni adds a nice bite, but regular pepperoni works too. The roasted garlic Parmesan cream sauce is a key component; you can use a store-bought jar or make your own. If you prefer a lighter sauce, you can substitute half the cream sauce with chicken broth.

Cavatappi is the ideal pasta shape for this dish because its ridges catch the creamy sauce. If you can't find it, use penne or rigatoni. Boursin cheese is a soft, spreadable cheese with garlic and herbs—it melts beautifully and adds a ton of flavor. Fontina is a great melting cheese, but you can use mozzarella or provolone. This recipe is versatile, so feel free to adjust the amounts to suit your taste.

• Italian sausage: Ground beef or ground pork, seasoned with fennel and red pepper flakes
• Cavatappi: Penne, rigatoni, or other short pasta shapes
• Roasted garlic Parmesan cream sauce: Alfredo sauce or a mixture of heavy cream and grated Parmesan
• Fontina: Provolone, mozzarella, or white cheddar

Equipment

• 7-quart slow cooker
• Large skillet
• Wooden spoon
• Measuring cups
• Chef's knife
• Cutting board