Provolone Pepperoni Sausage Creamy Cavatappi Crockpot Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker. If your slow cooker is smaller, you may need to reduce the ingredients. Remove the casings from the Italian sausage and break the meat into small pieces. Measure out the pepperoni, pasta, and sauces.

Have the ricotta and shredded provolone ready. There is no need to pre-cook the pasta or brown the meat; they will cook in the slow cooker. Set out your serving plates and a large spoon for scooping. This recipe is truly dump-and-go, but a few minutes of prep makes the layering easy.

Instructions

Layer and Go

1. 1Layer the Meat
   Place the pepperoni slices and the Italian sausage (casings removed) into the bottom of a 6-quart slow cooker. Break up the sausage with a spoon so it is in crumbles.
   Look for The meat forms an even layer at the bottom of the insert.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use thick-cut pepperoni so it holds its shape during the long cook.
2. 2Add Pasta and Sauce
   Add the cavatappi pasta over the meat, then pour the roasted garlic Parmesan cream sauce evenly over the pasta. Stir gently to coat the pasta with the sauce.
   Look for The pasta is mostly submerged in the creamy sauce.
   Tip No need to cook the pasta first—it will cook in the slow cooker.

You have placed the pepperoni and sausage in the slow cooker, added the cavatappi, and poured the garlic cream sauce over everything. The top is covered with dollops of ricotta and a blanket of provolone. The ingredients are stacked in distinct layers, and you may see bits of sauce peeking through. The kitchen smells of garlic and Italian spices. Before moving on, make sure the pasta is mostly submerged in the sauce—if not, gently press it down with a spoon.

The Slow Cook

3. 3Top with Cheeses
   Spoon dollops of the whole-milk ricotta over the top, then sprinkle with the shredded provolone cheese. Do not stir.
   Look for The top is covered with white and golden cheese.
   Tip Leaving the cheese on top creates a bubbly, browned crust.

The slow cooker has been on low for about 4 hours. The sauce is bubbling gently around the edges, and the cheese on top has melted into a golden, bubbly crust. The aroma is rich and savory, with notes of garlic and roasted pepperoni. You can see steam rising when you lift the lid. The sausage should be cooked through and the pasta tender. The ricotta has softened and blended into the sauce, creating creamy pockets throughout. Give the mixture a gentle stir to combine the cheesy top.

Serve and Enjoy

4. 4Slow Cook
   Cover the slow cooker and cook on low for 4 hours, or until the pasta is tender and the sausage is cooked through. Do not lift the lid during the first 3 hours.
   Look for The sauce is bubbling around the edges and the cheese is melted.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Resist stirring—stirring can make the pasta mushy.
5. 5Serve
   Once the pasta is tender and the sausage reaches 160°F (71°C), stir gently to combine the cheesy top into the pasta. Serve hot on plates.
   Look for The cheese stretches as it is lifted.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip For a crispy top, broil for 2-3 minutes after cooking.

The pasta is tender, the sausage is cooked to 160°F (71°C), and the sauce is thick and creamy. When you scoop into the dish, the cheese stretches and the steam carries the aroma of garlic and herbs. The cavatappi are coated in a velvety sauce with bits of pepperoni and sausage throughout.

The ricotta has melted into the sauce, adding richness. Serve hot on plates, and watch as everyone digs in. The dish is satisfying on its own, but a sprinkle of fresh parsley would be a nice touch if you have it.

Common mistakes

One common mistake is lifting the lid to check on the food. Every time you open the slow cooker, heat escapes and adds 20 minutes of cooking time. Trust the process and keep the lid closed. Another mistake is stirring the pasta during cooking. Stirring can break the pasta and make it gluey.

Also, avoid using pre-shredded cheese that contains anti-caking agents; it will not melt as smoothly. Finally, do not add extra liquid—the sauce has enough moisture to cook the pasta. If you want a thinner sauce, add a splash of milk at the end.

How to tell it’s done

The dish is done when the pasta is tender and the sausage is fully cooked through, reaching an internal temperature of 160°F (71°C). You can check the pasta by biting into a piece—it should be al dente, not crunchy or mushy.

The sauce should be bubbling around the edges, and the cheese on top should be melted and lightly golden. If the pasta is still hard after 4 hours, cover and cook for an additional 30 minutes. Be careful not to overcook, as the pasta can become soft and break apart.

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