Crockpot Boursin Sausage Rigatoni: 5-Ingredient Dump Dinner Step-by-step instructions

Before you start

Before starting, brown the Italian sausage in a large skillet over medium-high heat, breaking it into crumbles, until no longer pink. Drain any excess fat.

Have all other ingredients ready: measure the rigatoni, open the sauce jar, and shred the fontina if not pre-shredded. Place the slow cooker on the counter and have the lid within reach. No need to preheat the slow cooker.

Instructions

Layer and Prep

1. 1Layer the Ingredients
   Place the browned Italian sausage crumbles in the bottom of a 6-quart slow cooker. Spread them into an even layer. Add the rigatoni pasta on top of the sausage, distributing it evenly. Pour the roasted garlic tomato basil sauce over the pasta and sausage, making sure the sauce covers most of the pasta. Do not stir.
   Look for The sausage is spread evenly, the pasta covers it, and the sauce is poured over the top.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Browning the sausage first adds depth and renders some fat, which keeps the pasta from sticking.
2. 2Add the Cheeses
   Place the wheel of garlic and herb Boursin cheese in the center of the slow cooker, pressing it slightly into the sauce. Sprinkle the shredded fontina cheese evenly over the top, covering the Boursin and the pasta. Do not stir the ingredients together.
   Look for The Boursin sits in the middle, and the fontina covers the top like a blanket.
   Tip Leaving the cheeses on top allows them to melt slowly and create a creamy sauce as they blend with the tomato sauce.

You should see a neat layer of sausage at the bottom, rigatoni covering it, sauce poured over, and the Boursin and fontina sitting on top.

The slow cooker is about half full, and the ingredients are not mixed. The kitchen smells of garlic and tomato from the sauce. This layering is key to even cooking.

Slow Cook and Melt

3. 3Slow Cook
   Cover the slow cooker with the lid. Cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the pasta is al dente and the internal temperature of the sausage reaches 160°F (71°C). Do not lift the lid during the first 2 hours of cooking.
   Look for The sauce is bubbling gently around the edges, the cheese is melted, and the pasta is tender but not mushy.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Cooking times can vary; check at the lower end of the range. The pasta should be just tender with a slight bite.
4. 4Stir and Check
   Once the pasta is cooked, stir the mixture gently to combine the melted Boursin and fontina into the sauce. The sauce should be creamy and coat the pasta. If the mixture seems dry, add a splash of warm water or extra sauce. Continue cooking for another 10 to 15 minutes if needed.
   Look for The sauce is pinkish-orange, creamy, and coats the rigatoni, with melted cheese strings when lifted.
   Tip Stirring at the end brings the Boursin into the sauce, creating a silky, creamy texture.

After 3-4 hours on low, the sauce is gently bubbling, the cheese has melted and started to brown on top, and the pasta is tender. The Boursin has softened and is beginning to blend with the sauce. The aroma is rich and savory. Do not stir yet; just peek to check the pasta is al dente.

Stir and Serve

5. 5Serve Hot
   Spoon the hot pasta onto a serving plate or into bowls. Serve immediately, while the cheese is still stretchy and the sauce is bubbling. Enjoy the rich, savory flavor of the sausage and the creamy, garlicky sauce.
   Look for Steam rises from the plated pasta, and the cheese pulls into long ribbons.
   Tip For the best texture, serve right away. Leftovers will thicken as they cool.

After stirring, the sauce is creamy and pinkish-orange, with the Boursin fully incorporated. The fontina is stringy and melted. Steam rises from the pot, and the pasta is glossy and coated. Spoon it onto plates immediately for the best texture and flavor.

Common mistakes

A common mistake is lifting the lid too often, which lets heat escape and extends cooking time. Another is overcooking the pasta, which turns it mushy—check at the lower end of the time range. Using a slow cooker that's too small can cause uneven cooking, so stick to a 6-quart model.

Also, don't skip browning the sausage; it adds essential flavor and texture. Finally, stirring too early can break up the Boursin and make the sauce grainy, so wait until the pasta is tender.

How to tell it’s done

The dish is done when the rigatoni is al dente—tender but still with a slight bite—and the sauce is bubbling around the edges. The internal temperature of the sausage should read 160°F (71°C) on an instant-read thermometer.

The cheese should be fully melted and the Boursin should be soft and easily stirred into the sauce. If the pasta is still hard after the recommended time, continue cooking in 15-minute increments until tender.

• Ground meat: 160°F (71°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest