Crockpot Pepperoni Sausage Alfredo Penne Tips, FAQ & printable recipe

Tips for success

For extra flavor, brown the Italian sausage in a skillet before adding it to the slow cooker. This adds depth and a nice crust.

You can also add a pinch of red pepper flakes for a spicy kick. If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some moisture to evaporate.

To make the dish more substantial, serve it with a side of garlic bread or a simple green salad. You can also top each serving with additional shredded parmesan and chopped fresh parsley for a pop of color.

If you have leftovers, they reheat well in the microwave or on the stovetop with a splash of milk to loosen the sauce.

Variations

• Chicken Alfredo Penne: Substitute the Italian sausage with 1 pound of boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. Cook on low for 4-5 hours until the chicken is cooked through. Ensure the chicken reaches 165°F (74°C).
• Vegetarian Version: Omit the pepperoni and sausage and add an extra cup of broccoli and a can of drained chickpeas for protein. Use a vegetarian Alfredo sauce (check the label) and proceed as directed.
• Spicy Arrabbiata Twist: Replace the Alfredo sauce with a spicy marinara or arrabbiata sauce and add 1/2 teaspoon of red pepper flakes. The cream cheese and mozzarella will mellow the heat, creating a creamy, spicy sauce.
• Bacon Ranch Version: Cook 6 slices of bacon until crispy, crumble, and add to the slow cooker with the other meats. Use a ranch-flavored Alfredo sauce or add 1 tablespoon of ranch seasoning to the sauce. The bacon adds a smoky, salty flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it cools; add a splash of milk when reheating.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave or on the stovetop over medium heat, stirring occasionally, until heated through. Add a splash of milk or broth to restore creaminess.

Store any leftovers in an airtight container in the refrigerator 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. The pasta will continue to absorb sauce as it sits, so a little extra liquid helps.

You can assemble all the ingredients in the slow cooker insert the night before and store it in the refrigerator. In the morning, place the insert into the slow cooker and cook as directed.

Note that you may need to add a few extra minutes of cooking time since the ingredients will be cold. Alternatively, cook the entire dish and refrigerate it; reheat individual portions as needed.

Serving ideas

Serve this creamy pasta straight from the slow cooker for a casual family dinner. The bubbling cheese and tender pasta are irresistible. Pair it with a crisp green salad tossed in a light vinaigrette to balance the richness, and some warm crusty bread for dipping into the sauce.

For a more elegant presentation, plate the pasta on a white dinner plate, allowing the cheese to stretch as you scoop.

Garnish with a sprinkle of fresh parsley or basil and a dusting of grated parmesan. This dish also works well as a side dish or a main course for potlucks and gatherings.

Frequently asked questions

Recipe card

Crockpot Pepperoni Sausage Alfredo Penne

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 4 oz thick-cut cup-and-char pepperoni slices
• 1 lb mild or sweet Italian sausage, casings removed
• 12 oz penne pasta
• 3 cups fresh broccoli florets
• 1 jar (15 oz) creamy garlic parmesan Alfredo sauce
• 8 oz cream cheese, softened
• 2 cups shredded whole-milk mozzarella cheese

Instructions

1. Place the pepperoni slices and Italian sausage crumbles directly into the bottom of the slow cooker. If using sausage with casings, remove the casings and break the meat into small pieces with your hands or a spoon. Spread them evenly to cover the bottom.
2. Add the penne pasta and broccoli florets over the meat. Toss gently to combine with the meat, ensuring the pasta and broccoli are distributed evenly.
3. Pour the jar of Alfredo sauce over the pasta and broccoli. Use a spatula to scrape every bit of sauce from the jar. Stir gently to coat the pasta and broccoli with the sauce.
4. Place the block of cream cheese in the center of the slow cooker. Sprinkle the shredded mozzarella over the top, covering the cream cheese and the rest of the mixture.
5. Cover the slow cooker and cook on low for 4 hours, or on high for 2 hours, until the pasta is tender and the sauce is bubbling. Stir gently halfway through cooking if possible, but avoid over-stirring to prevent the pasta from breaking.
6. Stir the mixture gently to incorporate the melted cream cheese and mozzarella into the sauce. Check that the sausage is cooked through, reaching an internal temperature of 160°F (71°C).
7. Spoon the hot pasta onto plates or into bowls. Serve immediately, with extra mozzarella or parmesan on the side if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

52 g

Fat

34 g

Fiber

3 g

Sugar

5 g

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