Crockpot Pepperoni Sausage Alfredo Penne – Easy Dump Dinner Tips, FAQ & printable recipe

Tips for success

To get the best texture from the pasta, make sure it is submerged in the sauce as much as possible. If the sauce doesn't cover the pasta completely, you can add a splash of water or chicken broth – just don't add too much or you'll end up with a soupy dish.

Also, keep the slow cooker on LOW for the entire cooking time. High heat can cause the pasta to become mushy and the cheese to burn. Patience is key – the low, slow cooking is what makes the flavors meld so beautifully.

For an extra golden crust, you can transfer the cooked pasta to a baking dish, sprinkle with more cheese, and broil for a few minutes. But if you're serving straight from the slow cooker, just let it sit for a few minutes after stirring to allow the sauce to thicken.

If you have leftovers, they'll keep well in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or broth to restore the creamy texture.

Variations

• Spicy Kick: Use hot Italian sausage and add a pinch of red pepper flakes when layering the ingredients. You can also swap the pepperoni for spicy salami or add sliced jalapeños for extra heat.
• Veggie-Packed: Add sliced mushrooms, bell peppers, or spinach along with the broccoli. Sauté the mushrooms first to remove excess moisture, or they can make the dish watery.
• Cheesy Garlic Bread Topping: After cooking, top the pasta with buttered breadcrumbs mixed with garlic and Parmesan. Place under the broiler for 2-3 minutes until golden and crispy.
• Chicken Alfredo Version: Replace the sausage and pepperoni with 1 lb of boneless, skinless chicken thighs, cut into chunks. Cook on low for 4 hours, then shred the chicken and stir before serving.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

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

Reheat

Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce.

Leftovers can be stored 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 chicken broth when reheating. Stir well before reheating to distribute the sauce evenly.

This recipe is perfect for meal prep. You can assemble the uncooked ingredients in the slow cooker insert and store it in the refrigerator overnight. In the morning, place the insert in the slow cooker and cook as directed.

You may need to add 30 minutes to the cooking time if the ingredients are cold. Alternatively, you can cook the entire dish and freeze portions for up to 3 months.

Serving ideas

Serve this creamy pasta hot, straight from the slow cooker. A crisp green salad with a lemon vinaigrette balances the richness, and garlic bread is always a welcome addition for sopping up the extra sauce.

For a lighter meal, you can serve smaller portions alongside a bowl of roasted vegetables. The dish is hearty enough to stand alone, but it also pairs well with a simple tomato salad.

Garnish each bowl with a little extra grated Parmesan and a sprinkle of red pepper flakes if you like a bit of heat. The leftovers are just as delicious the next day – the flavors have even more time to meld. This recipe is a crowd-pleaser, so don't be surprised if there are no leftovers at all. Enjoy it as a weeknight dinner or a comforting weekend treat.

Frequently asked questions

Recipe card

Crockpot Pepperoni Sausage Alfredo Penne – Easy Dump Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 4 oz thick-cut pepperoni slices, quartered
• 1 lb Italian sausage, casings removed
• 1 lb penne pasta
• 2 cups fresh broccoli florets
• 1 jar (15 oz) creamy garlic parmesan Alfredo sauce
• 2 cups shredded Italian four-cheese blend
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. Place the quartered pepperoni slices and the Italian sausage (casings removed) into the bottom of a 6-quart slow cooker. Break the sausage into bite-sized crumbles as you add it. Spread the penne pasta evenly over the meat, then scatter the broccoli florets on top.
2. Pour the entire jar of creamy garlic parmesan Alfredo sauce over the broccoli and pasta. Use a spoon to gently press the sauce down so it seeps into the layers, but do not stir vigorously.
3. Sprinkle the shredded Italian four-cheese blend evenly over the sauce. Then scatter the freshly grated Parmigiano-Reggiano over the top. Do not stir; leave the cheese as a crust.
4. Cover the slow cooker and set it to LOW. Cook for 3 to 4 hours, until the sausage is cooked through and the pasta is tender. Do not lift the lid during the first 2 hours to keep the heat in.
5. After 3 hours, stir the mixture gently to combine the sauce and cheese. Check that the sausage is no longer pink and has reached an internal temperature of 160°F (71°C). If not, continue cooking for another 30 minutes.
6. Spoon the piping-hot pasta onto plates or bowls. Make sure each serving gets a generous scoop of the cheesy sauce, sausage, pepperoni, and broccoli.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

32 g

Carbohydrates

45 g

Fat

34 g

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