Slow Cooker Kielbasa Rigatoni with Provolone Step-by-step instructions

Before you start

Before starting, slice the kielbasa into 1/2-inch thick diagonal medallions. Measure out the rigatoni and have the sauce, ricotta, and provolone ready. No need to pre-cook the pasta—it will cook in the slow cooker.

Ensure the slow cooker is clean and dry. Set it to low heat. Have a large spoon or spatula for stirring, and a meat thermometer handy for checking the kielbasa temperature.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the sliced kielbasa in the bottom of a 6-quart slow cooker. Add the rigatoni and pour the tomato sauce over the top. Stir briefly to combine, ensuring the pasta is mostly submerged in the sauce.
   Look for The kielbasa and pasta are evenly coated with sauce.
   Tip Use a spatula to gently fold the ingredients so the pasta doesn't break.
2. 2Add Cheese Dollops
   Spoon the ricotta in dollops over the top of the mixture. Sprinkle the shredded provolone evenly over the entire surface.
   Look for The top is covered with white and yellow cheese.
   Tip Do not stir after adding the cheese—it will melt and create a creamy layer.

After layering, the slow cooker looks colorful with the brown kielbasa, orange sauce, white ricotta, and yellow provolone. The ingredients should be evenly distributed, with the cheese covering the top completely.

The sauce should be pooled around the edges. It's okay if the pasta isn't fully submerged—it will soften as it cooks.

Slow Cook and Bubble

3. 3Slow Cook
   Cover the slow cooker and cook on low for 4 hours, or until the pasta is tender and the sauce is bubbling. Do not lift the lid during cooking to maintain the temperature. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling around the edges and the cheese is melted.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the pasta seems dry after 3 hours, add a splash of water or broth.
4. 4Check the Kielbasa Temperature
   After 4 hours, check that the kielbasa has reached an internal temperature of 145°F (63°C). The kielbasa is already smoked, but this ensures it is heated through. Let it rest for 3 minutes before slicing.
   Look for A meat thermometer reads 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If not yet at temperature, cover and cook for an additional 30 minutes.

During cooking, the sauce will start to bubble gently around the sides. The aroma of garlic and tomatoes fills the kitchen. After 4 hours, the cheese is melted and bubbly, and the pasta is tender. The kielbasa has released its smoky flavor into the sauce. The mixture looks hearty and inviting, with no raw pasta visible.

Serve and Enjoy

5. 5Serve Hot
   Stir the pasta gently to incorporate the melted cheese. Serve immediately, spooning the bubbling pasta onto plates or bowls.
   Look for The cheese is stretchy and the pasta is coated in sauce.
   Tip Garnish with fresh basil or parsley if desired, though the video does not include it.

When serving, the spoon lifts up a cheesy, steaming scoop with stretchy provolone strands. The rigatoni are coated in a rich, meaty sauce, and the kielbasa pieces are caramelized at the edges. The dish looks glossy and appetizing. It's ready to be plated and enjoyed immediately.

Common mistakes

A common mistake is lifting the lid to stir frequently, which lets out heat and extends cooking time. Resist the urge—trust the slow cooker. Overcooking can turn the pasta mushy, so check at the minimum time.

If the sauce seems too thin, leave the lid off for the last 15 minutes to reduce. If too thick, add a splash of broth. Adding the cheese too early can cause it to separate; add it during the last hour if layering.

How to tell it’s done

The dish is done when the pasta is tender but still has a slight bite (al dente) and the sauce is bubbling around the edges. The cheese should be fully melted and lightly golden in spots.

The kielbasa should be heated through and reach an internal temperature of 145°F (63°C) when checked with a meat thermometer. If the pasta is still hard after 4 hours, cook for an additional 20-30 minutes.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest