Crockpot Boursin Pepperoni Sausage Alfredo Penne Tips, FAQ & printable recipe

Tips for success

For the best texture, use a slow cooker on the low setting rather than high. Low heat allows the pasta to cook evenly without becoming mushy.

If you're in a hurry, you can cook on high for 2 to 3 hours, but check frequently to avoid overcooking. The pasta should be al dente, not soft.

To ensure the sausage reaches a safe temperature, use an instant-read thermometer. Insert it into a few pieces of sausage to get an accurate reading.

If the sausage isn't done, continue cooking for another 30 minutes. Once done, let the dish rest for a few minutes before serving to allow the sauce to thicken slightly.

Variations

• Vegetarian Version: Omit the pepperoni and sausage, and add an extra cup of broccoli and a can of drained artichoke hearts. The Boursin and Alfredo sauce provide plenty of flavor and creaminess.
• Spicy Kick: Use hot Italian sausage and add a pinch of red pepper flakes with the other ingredients. The heat will infuse the sauce and give the dish a pleasant warmth.
• Swap the Pasta: Replace penne with rigatoni, fusilli, or farfalle. Any short pasta works well. Adjust the cooking time if the pasta shape is thicker or thinner.
• Add Mushrooms: Slice 8 oz of cremini mushrooms and add them with the broccoli. They will cook down and add an earthy flavor that pairs nicely with the cheese.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of milk or broth to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat individual portions in the microwave for 2-3 minutes, or reheat the whole dish in a saucepan over medium-low heat, stirring often, until hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the sauce as it sits, so you may want to add a splash of milk or water when reheating. Reheat gently in the microwave or on the stovetop until piping hot.

This recipe can be prepped ahead of time. Layer all the ingredients in the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook on low as directed. You may need to add 30 minutes to the cooking time since the ingredients start cold.

Serving ideas

Serve this creamy pasta bake straight from the slow cooker for a casual family dinner. Garnish with a sprinkle of fresh parsley or grated parmesan if you like, but it's delicious as is. Pair it with a simple green salad and crusty bread to round out the meal.

This dish is rich and hearty, so a little goes a long way. Portion it into bowls or onto plates, and let everyone help themselves.

It's also great for potlucks and gatherings, as it stays warm in the slow cooker. Enjoy it hot, with the cheese pulling beautifully with each spoonful.

Frequently asked questions

Recipe card

Crockpot Boursin Pepperoni Sausage Alfredo Penne

Prep 10 minCook 3 hTotal 3 h 10 minServes 6

Ingredients

• 4 oz thick-cut cup-and-char pepperoni
• 1 lb Italian sausage, casings removed
• 12 oz penne pasta
• 2 cups fresh broccoli florets
• 1 jar creamy garlic parmesan Alfredo sauce
• 1 wheel garlic-and-fine-herbs Boursin cheese
• 1 cup shredded Italian fontina cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

30 g

Carbohydrates

45 g

Fat

40 g

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