Crockpot Parmesan Sausage Alfredo Penne: Dump-and-Forget Dinner Step-by-step instructions

Before you start

Before starting, remove the sausage casings and have the penne, broccoli, and Alfredo sauce measured and ready. Grate the Parmigiano-Reggiano fresh for the best flavor. Set out your slow cooker and a large skillet.

The slow cooker should be at least 6 quarts. If using a smaller slow cooker, reduce the pasta to 8 ounces and the broccoli to 2 cups. Have a wooden spoon and serving spoon nearby.

Instructions

Brown and Layer

1. 1Brown the Sausage
   Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through, about 6 to 8 minutes. Drain any excess fat if desired.
   Look for The sausage is browned and no longer pink inside.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Browning adds deep flavor that the slow cooker can't replicate.
2. 2Layer in the Slow Cooker
   Place the browned sausage in the bottom of a 6-quart slow cooker. Add the penne pasta and broccoli florets on top. Pour the Alfredo sauce over everything, but do not stir.
   Look for The ingredients are layered in the order given.
   Tip Layering keeps the pasta from sticking to the bottom.

The sausage is browned and fragrant, and the slow cooker is filled with layers of sausage, penne, broccoli, and Alfredo sauce. The cheese is sprinkled on top, creating a white and golden blanket. The ingredients should fill the slow cooker about three-quarters full, leaving room for the pasta to expand.

Slow Cook

3. 3Top with Cheeses
   Sprinkle the shredded Italian four-cheese blend and the freshly grated Parmigiano-Reggiano evenly over the top of the slow cooker contents. Do not stir.
   Look for The cheese forms a complete blanket over the surface.
   Tip The cheese will melt into a golden crust as it cooks.
4. 4Cook 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. Do not lift the lid during the first 2 hours.
   Look for The sauce is bubbling and the cheese is melted and golden.
   Tip Resist peeking — every lid lift releases heat and slows cooking.

After 3 to 4 hours on low, the sauce is bubbling around the edges, and the cheese has melted into a golden, slightly crisp crust.

The aroma of garlic, Parmesan, and sausage fills the kitchen. The pasta is tender, and the broccoli is bright green and crisp-tender. Do not lift the lid until the time is up.

Rest and Serve

5. 5Stir and Let Rest
   Turn off the slow cooker. Stir the pasta well to distribute the sauce and melted cheese. Let the dish rest, uncovered, for 5 minutes so the sauce thickens slightly.
   Look for The sauce clings to the pasta and looks creamy.
   Tip Resting lets the sauce settle and coat every piece.
6. 6Serve Hot
   Spoon the hot pasta onto a white dinner plate or into bowls. Serve immediately, with extra grated Parmesan on the side if desired.
   Look for The dish is steaming and the cheese stretches as you scoop.
   Tip A wide spoon helps lift the cheesy pasta without breaking the penne.

After stirring, the sauce is creamy and clings to every piece of pasta. The cheese is stringy and golden, and the broccoli is tender but still has a slight bite. The dish steams as you spoon it onto plates, and the first bite is rich, savory, and satisfying.

Common mistakes

The most common mistake is overcooking the pasta, which turns it mushy. Stick to the recommended 3 to 4 hours on low and avoid lifting the lid during the first 2 hours. Another mistake is using a slow cooker that's too small, causing ingredients to overflow or cook unevenly.

Skipping the browning step leads to a less flavorful dish, so don't skip it. Finally, stirring too early can break the pasta and make the sauce grainy — wait until the end.

How to tell it’s done

The dish is done when the pasta is tender but still holds its shape, and the sauce is bubbling around the edges. The cheese on top should be melted and lightly golden. To check the sausage, use a thermometer: it should read at least 160°F (71°C).

Let the dish rest for 5 minutes before serving — this allows the sauce to thicken slightly and cling to the pasta. The texture should be creamy, not soupy; if it's too loose, stir in an extra handful of cheese.

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