Crockpot Boursin Pepperoni Sausage Alfredo Penne Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker. If you use a smaller one, reduce the ingredients accordingly. Remove the sausage casings and crumble the meat.

Cut the pepperoni into thin slices if not already sliced. Wash the broccoli and cut it into small florets. Measure out the penne and have the Alfredo sauce and cheeses ready. No need to pre-cook anything.

Instructions

Layer Everything

1. 1Layer the Meat and Pasta
   Place the pepperoni slices and Italian sausage crumbles into the bottom of a 6-quart slow cooker. Use your hands to break the sausage into small pieces as you add it. Spread the meat evenly across the bottom of the insert.
   Look for The bottom of the slow cooker is covered with an even layer of pepperoni and sausage.
   Tip If using sausage links, remove the casings and crumble the meat directly into the slow cooker.
2. 2Add Pasta and Broccoli
   Add the penne pasta and fresh broccoli florets over the meat. Do not stir; simply dump them in and spread them out with your hands or a spoon so they are evenly distributed.
   Look for The pasta and broccoli sit on top of the meat in a dry layer.
   Tip No need to cook the pasta first; it will cook in the slow cooker.
3. 3Pour Over Alfredo Sauce
   Pour the jar of creamy garlic parmesan Alfredo sauce evenly over the pasta and broccoli. Use a spatula to scrape out every last bit from the jar.
   Look for The sauce covers most of the pasta and broccoli, but some dry spots remain.
   Tip The sauce will thin out as it cooks, so don't worry if it doesn't cover everything perfectly.
4. 4Top with Cheeses
   Place the wheel of garlic-and-fine-herbs Boursin cheese in the center of the slow cooker. Scatter the shredded Italian fontina cheese evenly over the top.
   Look for The Boursin wheel sits in the middle, surrounded by shredded fontina.
   Tip The Boursin will melt into a creamy sauce as it cooks.

At the end of this phase, the slow cooker contains raw meat, pasta, broccoli, Alfredo sauce, and cheese. The sauce should cover most of the dry ingredients, but some spots may remain exposed.

The Boursin wheel sits in the center, and the fontina is scattered on top. The ingredients are not mixed, and the slow cooker is ready to be covered and turned on.

Slow Cook

5. 5Cover and Cook on Low
   Cover the slow cooker with its lid. Cook on low for 3 to 4 hours, until the pasta is tender and the sausage is cooked through. Do not stir during the first 2 hours.
   Look for The sauce is bubbling gently around the edges and the cheese is melting.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Resist the urge to lift the lid; every time you do, heat escapes and cooking time increases.
6. 6Check the Sausage Temperature
   After 3 hours, check the internal temperature of the sausage with an instant-read thermometer. It should register at least 160°F (71°C). If it hasn't reached that temperature, continue cooking for another 30 minutes.
   Look for The thermometer reads 160°F (71°C) or higher when inserted into a sausage crumble.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If you don't have a thermometer, cut into a piece of sausage; it should be browned through with no pink.

After 3 to 4 hours on low, the sauce should be bubbling gently around the edges. The cheese is melted, and the aroma is rich and garlicky. The pasta is tender when pierced with a fork, and the sausage is cooked through. The mixture looks creamy and cohesive, with no raw spots of meat or pasta.

Finish and Serve

7. 7Stir and Serve
   Once the sausage is cooked through, gently stir the entire mixture to combine the melted Boursin and fontina into the Alfredo sauce. The pasta should be tender and the sauce creamy. Serve immediately, spooning the pasta onto plates or into bowls.
   Look for The sauce is smooth and creamy, the pasta is tender, and the cheese is fully melted.
   Tip If the sauce seems too thick, stir in a splash of warm water or milk to loosen it.

After stirring, the sauce is smooth and coats every piece of pasta and broccoli. The pepperoni is slightly curled and crisp at the edges. The sausage is browned and juicy. The dish has a glossy, creamy appearance and a savory, cheesy aroma. It's ready to be plated and enjoyed immediately.

Common mistakes

One common mistake is lifting the lid too often to check on the food. This releases heat and extends the cooking time. Another is using a slow cooker that's too small; the ingredients should fit with room to spare.

Don't overfill, or the pasta may cook unevenly. Also, avoid stirring too early, as the pasta needs time to absorb liquid and cook through without breaking.

How to tell it’s done

The dish is done when the pasta is tender and the sausage is cooked through. The internal temperature of the sausage should reach at least 160°F (71°C). The sauce should be creamy and bubbling gently.

The Boursin and fontina should be fully melted and incorporated. If the pasta is still firm, continue cooking in 15-minute increments until it reaches the desired tenderness.

• Ground meat: 160°F (71°C) in the thickest part