Slow-Cooker Boursin Kielbasa Rigatoni: One-Pot Comfort Tips, FAQ & printable recipe

Tips for success

To achieve the best texture, use high-quality rigatoni with deep ridges—they catch the creamy sauce beautifully.

If you prefer a bit of crunch, you can broil the assembled dish in an oven-safe pot for a few minutes after slow cooking, though this is optional. For a spicier kick, add a pinch of red pepper flakes when layering the ingredients.

This recipe is incredibly forgiving. If you're short on time, cook on high for 2 hours instead of low for 4. The dish will still be delicious.

You can also add a splash of pasta water or beef broth if the sauce seems too thick, but usually the pasta releases enough starch. Remember to taste and adjust seasoning before serving, as the kielbasa and cheeses add salt.

Variations

• Spicy Sausage: Swap the smoked kielbasa for a spicy andouille or hot Italian sausage to add heat. You can also add a teaspoon of red pepper flakes with the sauce for extra kick.
• Vegetarian: Omit the kielbasa and use a meatless Italian sausage or extra mushrooms. Add a can of drained chickpeas for protein. The sauce will still be rich and creamy.
• Cheesy Herb: Add a cup of shredded mozzarella along with the fontina, and sprinkle with dried oregano or Italian seasoning before cooking. This enhances the herb flavor and makes the sauce even cheesier.
• Creamy Tomato: Stir in 1/2 cup of heavy cream during the last 30 minutes of cooking for an extra-luxurious sauce. This adds richness without overwhelming the tomato flavor.

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 refrigerator before reheating.

Reheat

Reheat in the microwave in 1-minute intervals, stirring between, or on the stovetop over medium heat with a splash of water.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some sauce as it sits, so you may want to add a splash of water or additional sauce when reheating.

For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

This recipe is perfect for meal prep. You can assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time since you're starting from cold. Alternatively, you can cook the full dish, let it cool, and refrigerate or freeze for later.

Serving ideas

Serve this hearty pasta as a main course with a simple green salad and crusty bread to soak up the extra sauce. It also makes a great side dish for grilled meats or roasted vegetables. For a complete meal, pair it with a light Italian red wine, such as Chianti or Sangiovese.

Garnish with fresh basil or parsley for a pop of color, though the video does not include this. The dish is rich and satisfying on its own, but a sprinkle of grated Parmesan on top adds a nice salty bite. Leftovers taste even better the next day as the flavors continue to meld.

Frequently asked questions

Recipe card

Slow-Cooker Boursin Kielbasa Rigatoni: One-Pot Comfort

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb smoked Polish kielbasa, sliced diagonally into 1/2-inch medallions
• 1 lb rigatoni pasta
• 1 jar (24 oz) roasted garlic tomato basil sauce
• 1 wheel (5.2 oz) garlic and fine herbs Boursin cheese
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. Place the sliced kielbasa medallions in the bottom of a 6-quart slow cooker. Add the rigatoni pasta evenly over the sausage. Pour the roasted garlic tomato basil sauce over the top, making sure the pasta is mostly covered. Place the Boursin cheese wheel in the center of the mixture, then scatter the shredded fontina over everything.
2. Cover the slow cooker with the lid. Cook on low for 4 hours, or on high for 2 hours, until the pasta is tender and the sauce is bubbling. Do not open the lid during cooking, as this releases heat and extends the cooking time.
3. After cooking, stir the mixture well to combine the melted Boursin and fontina into a creamy sauce. Check that the rigatoni is al dente—tender but still firm to the bite. If the pasta is still too firm, cover and cook for another 15-30 minutes.
4. Turn off the slow cooker and let the pasta sit uncovered for 5-10 minutes. This allows the sauce to thicken slightly and the flavors to meld. The mixture will be very hot, so handle carefully.
5. Spoon the hot pasta onto plates or bowls, making sure to get a good mix of sausage, pasta, and creamy sauce. Serve immediately, with extra grated cheese if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

38 g

Carbohydrates

62 g

Fat

32 g

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