Slow Cooker Provolone Pepperoni Sausage Rigatoni Step-by-step instructions

Before you start

Before starting, measure out all the ingredients and have them ready. Remove the casings from the Italian sausage and break the meat into small crumbles. Shred the provolone cheese if it's not already shredded.

You'll need a 6-quart slow cooker for this recipe; a smaller one may not fit all the ingredients. No need to pre-cook the pasta or brown the meat—the slow cooker handles everything. Make sure the slow cooker is clean and dry before you begin.

Instructions

Layer and Go

1. 1Layer the Meat and Pasta
   Place the thick-cut pepperoni slices and the Italian sausage (casings removed) into the bottom of a 6-quart slow cooker. Break the sausage into crumbles with your hands or a spoon as you add it. Spread the meat evenly over the bottom of the insert.
   Look for The bottom of the slow cooker is covered with pepperoni and sausage crumbles.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip No need to brown the sausage first—the slow cooker will cook it through and keep it tender.
2. 2Add Pasta and Sauce
   Add the rigatoni pasta directly over the meat. Pour the roasted garlic tomato basil sauce over the pasta, making sure the sauce covers the pasta as much as possible. Use a spoon to gently press the pasta down so it is mostly submerged in the sauce.
   Look for The pasta is coated with sauce, with some pieces peeking through.
   Tip If the sauce is very thick, add a splash of water to help the pasta cook evenly.

At the end of this phase, the slow cooker insert is filled with layers: pepperoni and sausage on the bottom, rigatoni in the middle, and sauce poured over. The top is dotted with ricotta and covered with shredded provolone. The ingredients are raw and not yet cooked, but the setup is complete and ready for the slow cooker to work its magic.

Slow Cook to Perfection

3. 3Top with Cheeses
   Spoon dollops of whole-milk ricotta over the top of the sauce. Sprinkle the shredded provolone evenly over the entire surface, covering the ricotta and pasta. Do not stir; leave the layers as they are.
   Look for The top is covered with white ricotta dollops and a blanket of provolone.
   Tip Leaving the cheese on top creates a golden, bubbly crust as it melts.
4. 4Slow Cook
   Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 hours, until the pasta is tender and the sausage is cooked through. Avoid opening the lid during cooking to keep the heat and moisture inside.
   Look for The sauce is bubbling around the edges and the cheese is melted and golden.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the pasta seems too al dente after the time is up, let it cook an additional 30 minutes.

After several hours, the slow cooker is bubbling gently around the edges. The cheese has melted into a golden, bubbly crust, and the sauce is fragrant with garlic and herbs.

The pasta is tender and has absorbed the sauce, and the sausage is cooked through. The kitchen smells like a cozy Italian restaurant, and the dish is almost ready to serve.

Finish and Serve

5. 5Stir and Serve
   Once the pasta is tender and the sausage is cooked through, gently stir the mixture to combine the layers. Taste and adjust seasoning if needed. Serve hot, spooning onto plates or bowls.
   Look for The pasta is coated in a rich, meaty sauce with melted cheese throughout.
   Tip For a crispy top, place the slow cooker insert under the broiler for 2-3 minutes after stirring, if your insert is broiler-safe.

Once stirred, the pasta is evenly coated with a rich, meaty sauce, and the cheese is distributed throughout. Each spoonful reveals tender rigatoni, crumbled sausage, and pepperoni pieces. The dish is hot, cheesy, and ready to be plated. Serve immediately, garnished with fresh basil if desired, and enjoy the satisfying, hearty meal.

Common mistakes

A common mistake is adding too much liquid or using a watery sauce, which can make the pasta mushy. Stick with a thick, chunky sauce and avoid adding extra water unless needed. Another pitfall is lifting the lid too often, which releases heat and slows cooking.

Trust the slow cooker and resist the urge to peek. Also, don't stir the layers before cooking—this can cause the pasta to stick and cook unevenly. Let the layers sit as they are, then stir at the end.

How to tell it’s done

The dish is done when the pasta is tender and the sausage is cooked through with no pink remaining. The internal temperature of the sausage should reach at least 160°F (71°C).

The cheese should be melted and bubbling around the edges, and the sauce should be hot and bubbly. If the pasta is still too firm, cook for an additional 30 minutes and check again. The texture should be al dente, not mushy, and the sauce should be thick and rich.

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