Slow Cooker Montbéliard Sausage and Tomato Fusilli Tips, FAQ & printable recipe

Tips for success

If you prefer a more vibrant flavor, add a pinch of red pepper flakes during the layering process for a subtle heat that complements the smokiness of the sausage. This addition is entirely optional and can be adjusted to suit your personal palate preferences. You can also garnish the finished dish with a sprinkle of fresh herbs if you have them available, although it is delicious on its own.

For a more rustic texture, you can chop the onion more coarsely. This allows the onion to retain more bite in the final dish. Always remember that slow cooking mellows the intensity of onions, so don't worry if the raw onion slices seem quite pungent initially. The long cooking time will transform them into a sweet and savory component that balances the acidity of the tomato coulis perfectly.

Variations

• Vegetable Boost: Add sliced bell peppers or zucchini during the layering phase to incorporate more texture and color. These vegetables hold up well to the slow cooking process and pair perfectly with the tomato base.
• Spicy Sausage: Swap the Montbéliard sausage for a spicy chorizo or Italian sausage to add a kick of heat. The spices in the sausage will infuse the sauce, creating a bolder, more intense flavor profile.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month.

Reheat

Reheat in the microwave or on the stovetop until steaming hot throughout, adding a splash of water if the sauce has thickened too much during storage.

Store any leftovers in an airtight container to maintain freshness. Once the dish has cooled to room temperature, which should take no longer than 2 hours, transfer it immediately to the refrigerator.

Proper storage in the refrigerator will keep the pasta and sausage safe to eat for up to 3 days. When reheating, ensure the dish is heated thoroughly until it reaches an internal temperature of 165°F (74°C) throughout.

This dish is an excellent candidate for meal preparation, as the flavors often improve after sitting in the refrigerator for a day.

You can assemble the ingredients in the slow cooker insert the night before and keep it in the refrigerator, then simply place it into the base and turn it on when you are ready to cook. This saves significant time on busy days when you want a home-cooked meal ready without the prep work.

Serving ideas

Serve this pasta warm, ideally in deep bowls that can hold the rich tomato sauce. Because the meal is quite hearty, it pairs beautifully with a simple side salad dressed with a light vinaigrette to provide a crisp contrast.

The acidity of the salad helps to cut through the savory richness of the sausage and the thick tomato sauce, creating a balanced and satisfying dining experience for everyone at the table.

If you enjoy additional texture, consider serving the dish with a side of toasted crusty bread to mop up any remaining sauce. A light dusting of grated hard cheese can also add a nice salty finish, though it is not strictly necessary given the bold flavors of the sausage and herbs.

Serve immediately after the short resting period to ensure the pasta is at the ideal temperature and consistency for the best enjoyment.

Frequently asked questions

Recipe card

Slow Cooker Montbéliard Sausage and Tomato Fusilli

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 lb Montbéliard sausage, sliced
• 1 large onion, sliced
• 1 tbsp herbes de Provence
• 2 cups tomato coulis
• 12 oz fusilli pasta

Instructions

1. Place the sliced Montbéliard sausage at the bottom of the slow cooker basin. Scatter the sliced onions evenly over the sausage slices, then sprinkle with the herbes de Provence to ensure the aromatics are well distributed throughout the dish for maximum flavor.
2. Pour the tomato coulis over the sausage and onion mixture. Add the dry fusilli pasta into the pot, ensuring it is submerged in the tomato sauce. The moisture from the tomato coulis will hydrate the pasta during the slow cooking process.
3. Cover the slow cooker and cook on the low setting for approximately 4 hours, or until the pasta is al dente and the sausage has reached an internal temperature of 160°F (71°C). Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

Contains: gluten

Estimated nutrition per serving

Calories

480

Protein

18.5 g

Carbohydrates

55.2 g

Fat

20.1 g

Fiber

4.5 g

Sugar

6.2 g

Sodium

850 mg

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