Creamy Crockpot Cavatappi with Pepperoni and Sausage Tips, FAQ & printable recipe

Tips for success

For the best texture, cook the pasta just until al dente—it will continue to soften slightly as it sits in the hot sauce. If you prefer a saucier dish, add a little more cream sauce or some chicken broth.

You can also add a splash of milk if the sauce thickens too much. For a bit of heat, use hot Italian sausage or add red pepper flakes.

This recipe is incredibly versatile. You can add sautéed mushrooms, spinach, or bell peppers for extra vegetables. If you have leftover sauce, it's great for dipping bread.

The slow cooker makes clean-up a breeze, and the leftovers are just as delicious the next day. Just reheat gently on the stove or in the microwave, adding a splash of milk to loosen the sauce if needed.

Variations

• Add Vegetables: Sauté sliced mushrooms, bell peppers, or spinach and add them to the slow cooker with the meats. This adds extra nutrition and flavor. Just be sure to drain any excess liquid from the vegetables to avoid a watery sauce.
• Make It Spicy: Use hot Italian sausage and add a pinch of red pepper flakes or a dash of hot sauce to the cream sauce. For extra heat, include some sliced jalapeños or a drizzle of chili oil before serving.
• Swap the Protein: Replace the Italian sausage with ground beef or turkey, or use cooked chicken or shrimp. Adjust the cooking time accordingly. If using shrimp, add them during the last 30 minutes to avoid overcooking.
• Use Different Cheese: Instead of fontina, try using smoked mozzarella, provolone, or a mix of Italian cheeses. You can also add a sprinkle of blue cheese for a tangy twist. Just keep in mind that some cheeses melt differently, so adjust the amount to your liking.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 3-4 days. Reheat gently with a splash of milk or broth to restore the creamy texture.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave, adding a little liquid if needed.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or reheat the whole dish in a pot over medium-low heat, stirring occasionally.

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The pasta will absorb some of the sauce as it sits, so you may want to add a little milk or broth when reheating. Reheat in the microwave or on the stovetop until heated through.

You can assemble the entire dish the night before, without cooking. Brown the sausage, slice the pepperoni, and layer all ingredients in the slow cooker. Cover and refrigerate overnight.

In the morning, place the slow cooker insert in the base and cook on LOW as directed. You may need to add a little extra cooking time since the ingredients are cold.

Serving ideas

Serve this creamy cavatappi hot, straight from the slow cooker. It's a complete meal on its own, but you can pair it with a simple green salad and crusty bread for a fuller spread. The dish is hearty and satisfying, perfect for a family dinner or a potluck. Garnish with fresh parsley or basil for a pop of color.

For a fun presentation, serve the pasta on a large platter, topped with extra grated Parmesan and a sprinkle of red pepper flakes. It also pairs well with garlic bread or roasted vegetables.

The creamy sauce is delicious sopping up with bread, so don't forget to have some on hand. This is the kind of meal that makes everyone gather around the table.

Frequently asked questions

Recipe card

Creamy Crockpot Cavatappi with Pepperoni and Sausage

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 4 oz thick-cut cup-and-char pepperoni
• 1 lb Italian sausage, casings removed
• 1 lb cavatappi pasta
• 2 cups roasted garlic Parmesan cream sauce
• 1 wheel (5.2 oz) garlic-and-fine-herbs Boursin cheese
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a wooden spoon, until browned and cooked through, about 8-10 minutes. Drain excess fat if needed. Meanwhile, slice the pepperoni into strips if not already. Add the sausage and pepperoni to the slow cooker.
2. Add the cavatappi pasta directly into the slow cooker with the meats. Pour the roasted garlic Parmesan cream sauce over the pasta and stir gently to combine, ensuring the pasta is coated in sauce.
3. Place the wheel of Boursin cheese in the center of the slow cooker. Sprinkle the shredded fontina cheese over the top, covering the Boursin and the pasta mixture.
4. Cover the slow cooker and cook on LOW for 3-4 hours, or until the pasta is tender and the sauce is bubbly and creamy. Stir gently once halfway through cooking, if possible, to redistribute the sauce.
5. Once the pasta is cooked and the sauce is creamy, stir everything together gently to combine the melted Boursin and fontina into the sauce. Serve hot, directly from the slow cooker or on a platter.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

32 g

Carbohydrates

45 g

Fat

44 g

Automatic estimate from the ingredient list, not laboratory-verified.