Crockpot Boursin Pepperoni Sausage Red Pepper Shells Step-by-step instructions

Before you start

Before starting, remove the Italian sausage from its casings and have all ingredients measured and ready. Brown the sausage in a skillet over medium-high heat, breaking it into crumbles, until it's fully cooked and no longer pink — this should take about 8 minutes.

Drain any excess fat. While the sausage cooks, you can prepare the red pepper sauce if making it from scratch, or simply open the jar. Have the pepperoni, pasta shells, Boursin, and fontina ready to layer into the slow cooker.

Instructions

Layer and Brown

1. 1Brown the sausage
   In a large skillet over medium-high heat, cook the Italian sausage, breaking it into crumbles, until browned and cooked through, about 8 minutes. Drain excess fat if needed.
   Look for The sausage is browned and no longer pink inside.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a wooden spoon to break the sausage into small, even crumbles.
2. 2Layer the meat and pasta
   Place the pepperoni slices and cooked sausage crumbles into the bottom of a 6-quart slow cooker. Add the conchiglie pasta shells in an even layer over the meat.
   Look for The bottom of the slow cooker is covered with meat and pasta.
   Tip No need to stir — the layers will combine during cooking.
3. 3Add the sauce
   Pour the smoky roasted red bell pepper cream sauce over the pasta and meat, spreading it evenly with a spatula to cover most of the surface.
   Look for The sauce lightly coats the top of the pasta.
   Tip If the sauce is thick, thin it with a splash of water or broth.

At the end of this phase, the sausage is browned and the slow cooker contains layers of pepperoni, sausage, pasta, and sauce. The sauce should cover most of the pasta but doesn't need to be perfectly even. The ingredients look vibrant and ready to cook.

Cheese and Slow Cook

4. 4Top with cheeses
   Place the wheel of Boursin cheese in the center of the slow cooker. Sprinkle the shredded fontina evenly over the top.
   Look for The Boursin sits in the center, surrounded by fontina.
   Tip The Boursin will melt and create a creamy sauce as it cooks.
5. 5Cook 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 around the edges.
   Look for The sauce is bubbling and the cheese is melted and creamy.
   Tip Avoid lifting the lid during cooking to keep the heat steady.
6. 6Stir gently
   After cooking, stir the mixture gently to combine the melted Boursin and fontina into the sauce. The pasta should be coated in a creamy, smoky sauce.
   Look for The sauce is smooth and creamy, with no large cheese clumps.
   Tip Stir slowly to avoid breaking the pasta shells.

The Boursin sits in the center, surrounded by shredded fontina. As the slow cooker heats, the cheese melts and blends with the sauce. After 3 to 4 hours, the sauce is bubbling, the pasta is tender, and the cheese is fully melted and creamy.

Serve and Enjoy

7. 7Serve hot
   Spoon the pasta onto plates or into bowls. Serve immediately while hot and bubbly.
   Look for The pasta is steaming and the cheese pulls into strings.
   Tip Use a large spoon to get a good mix of pasta, meat, and sauce.

After stirring, the pasta is coated in a smooth, creamy sauce with visible pieces of pepperoni and sausage. The dish is hot, steamy, and ready to serve. The cheese pulls into strings as you spoon it out.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Another is overcooking the pasta, which can make it mushy — check for doneness at the 3-hour mark.

Be sure to brown the sausage thoroughly; undercooked sausage is a food safety risk. Also, avoid adding extra liquid unless necessary, as the sauce should be creamy, not watery.

Finally, don't skip the stir at the end — it brings everything together into a cohesive, saucy dish.

How to tell it’s done

The dish is done when the pasta is tender and the sauce is bubbling around the edges of the slow cooker. The Boursin should be fully melted and incorporated into the sauce, and the fontina should be melted and slightly golden.

To check the sausage, it should have reached an internal temperature of 160°F (71°C) — but since it's browned beforehand, it will already be safe. Let the dish sit for a few minutes before serving to allow the sauce to thicken slightly.

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