Description
This Crock Pot Italian Sausage Pasta is a hearty and comforting main course combining savory Italian sausage, colorful bell peppers, and onions in a rich blend of Alfredo and pasta sauces. Perfectly cooked rigatoni is mixed in at the end, topped with melted mozzarella cheese for a satisfying, easy-to-make meal.
Ingredients
Scale
Sauce
- 16 ounce bottle Alfredo sauce
- 16 ounce bottle pasta sauce
- 1 teaspoon Italian seasoning
Meat and Vegetables
- 5 Italian sausage links
- 1 medium green bell pepper, seeded and sliced
- 1 medium red bell pepper, seeded and sliced
- 1 medium yellow onion, sliced
Pasta and Cheese
- 1 pound rigatoni or small pasta
- 1 cup mozzarella cheese, grated
Instructions
- Prepare the sauce: Add the Alfredo sauce, pasta sauce, and Italian seasoning to the slow cooker. Mix until well combined.
- Add sausage and vegetables: Place the Italian sausage links, sliced bell peppers, and sliced onion into the sauce. Toss gently to coat everything evenly.
- Cook in slow cooker: Cover the slow cooker and cook on high for 3 hours and 30 minutes or on low for 5 hours until sausage is fully cooked and vegetables are tender.
- Cook pasta: Meanwhile, cook the rigatoni pasta according to package directions until al dente. Drain and set aside.
- Slice sausage: Remove the Italian sausages from the slow cooker and slice into ¼-inch thick rounds.
- Combine pasta and sausage: Add the sliced sausage and cooked pasta back into the slow cooker with the sauce. Toss gently to coat everything thoroughly.
- Melt cheese: Sprinkle the grated mozzarella cheese on top, cover again, and cook for an additional 10 minutes on low or until the cheese has melted.
Notes
- Combine both sauces thoroughly before adding the sausage for an even distribution of flavor.
- Keep pasta separate until the end to maintain a firm texture and prevent overcooking.
- Slice the sausage after cooking to achieve cleaner, uniform pieces.
- Melt the cheese gently in the slow cooker to avoid overcooking the pasta and compromising texture.
