Slow-Cooker Pepperoni Sausage Pesto Farfalle Step-by-step instructions

Before you start

Before starting, remove the Italian sausage from its casings and crumble it into small pieces. Measure out all the ingredients and have them ready.

You can also chop the pepperoni if it's not already in bite-size slices. No other prep is needed—no boiling water, no sautéing, no pre-cooking. Just set out your slow cooker and a spoon, and you're ready to layer.

Instructions

Layering the Base

1. 1Layer the Meats
   In a 6-quart slow cooker, spread the pepperoni slices and the Italian sausage crumbles evenly over the bottom. Break up the sausage with your hands as you add it so it cooks in small pieces.
   Look for The bottom of the slow cooker is covered with a single layer of meats.
   Tip Use thick-cut pepperoni so it holds its shape during the long cook.
2. 2Add Pasta and Greens
   Scatter the farfalle pasta over the meats, then add the baby spinach on top. Spread the spinach out so it covers the pasta as much as possible.
   Look for The pasta and spinach form a dry layer over the meats.
   Tip You don't need to stir; the layers will meld as it cooks.
3. 3Dot with Pesto
   Spoon the basil pesto over the spinach in small dollops, trying to distribute it evenly across the surface. It will melt and coat the pasta as the slow cooker works.
   Look for Green pesto dots are visible on top of the spinach.
   Tip If you prefer a stronger pesto flavor, add a little extra.

At the end of this phase, the bottom of the slow cooker is covered with a layer of pepperoni and sausage crumbles. The farfalle and spinach sit on top, with dollops of pesto scattered over the greens. The ingredients are dry and separate, but they will meld together during cooking. Make sure the layers are as even as possible so everything cooks uniformly.

Slow Cooking and Melting

4. 4Add Ricotta and Provolone
   Dollop the ricotta over the top in spoonfuls, then sprinkle the shredded provolone over everything. Press down gently with a spoon to nestle the cheeses into the layers.
   Look for The top is covered with white and golden cheese.
   Tip Use whole-milk ricotta for the creamiest texture.
5. 5Slow Cook Until Bubbling
   Cover the slow cooker and cook on low for 3 to 4 hours, until the pasta is tender and the sauce is bubbling around the edges. Do not stir during cooking.
   Look for The mixture is bubbling and the cheese is melted and golden.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Cooking times may vary; check at 3 hours for doneness.
6. 6Check Sausage Temperature
   Before serving, insert an instant-read thermometer into the center of the sausage pieces. The sausage must reach 160°F (71°C) to be safe to eat.
   Look for The thermometer reads at least 160°F (71°C).
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If not done, cook for another 30 minutes and check again.

After 3 to 4 hours on low, the slow cooker will be filled with a bubbling, fragrant mixture. The cheese on top has melted and started to brown slightly at the edges.

The spinach has wilted into the sauce, and the pasta is tender. The sausage is cooked through and has released its juices, creating a rich, savory sauce. The aroma is irresistible—a blend of pepperoni, herbs, and melted cheese.

Resting and Serving

7. 7Rest and Serve
   Turn off the slow cooker and let the pasta bake rest for 5 minutes. Then spoon onto plates or a serving platter, making sure to get some of the cheesy sauce with each portion.
   Look for The dish has rested and the cheese has set slightly.
   Tip Letting it rest helps the flavors meld and makes serving easier.

Once the slow cooker is off, let the dish rest for 5 minutes. This allows the sauce to thicken slightly and the cheese to set, making it easier to serve. The finished bake is a cohesive, saucy pasta dish with visible pieces of pepperoni and sausage, tender farfalle, and a creamy, cheesy coating. It should hold its shape on a spoon but still be moist and luscious.

Common mistakes

One common mistake is stirring the mixture during cooking, which can break up the pasta and make it mushy. Resist the urge to peek too often; every time you lift the lid, heat escapes and extends the cooking time.

Another is using too much liquid—the recipe relies on the moisture from the meats and the condensation in the slow cooker, so don't add extra water or broth. Finally, be careful not to overcook, or the pasta will become too soft and the cheese may separate.

How to tell it’s done

The dish is done when the pasta is tender and has absorbed most of the liquid, and the cheese is melted and bubbling around the edges. The sausage should be cooked through and register at least 160°F (71°C) on an instant-read thermometer.

The sauce will be thick and creamy, not watery. If the pasta still has a bite to it, continue cooking for another 30 minutes and check again.

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