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Crockpot Brown Butter Tomato and Ricotta Pasta

A comforting and simple dish that combines the nutty flavors of brown butter with tomatoes and creamy ricotta, all cooked effortlessly in a slow cooker.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 1 pound pasta (your choice, but penne works wonderfully)
  • 4 cups diced tomatoes (canned or fresh)
  • 3 cloves garlic, minced
  • 1/2 cup unsalted butter For browning
  • 1/2 cup grated Parmesan cheese
  • 1 cup ricotta cheese
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

Method
 

Preparation
  1. In a saucepan over medium heat, melt the unsalted butter. Stir constantly until it turns golden brown and starts to smell nutty, about 5–7 minutes. Be careful not to burn it!
  2. In your slow cooker, combine the diced tomatoes, garlic, and brown butter. Stir in the pasta and season with salt and pepper.
Cooking
  1. Cover and cook on low for 3–4 hours or on high for about 2 hours. Make sure to stir occasionally, allowing the pasta to absorb all that delicious sauce.
  2. Once the pasta is cooked and tender, stir in the ricotta cheese and Parmesan cheese until melted and creamy.
  3. Garnish with fresh basil if desired, and enjoy your decadent creation!

Notes

For best results, select a pasta that holds well in the slow cooker, such as penne or fusilli. Customize with different cheeses, and avoid overcooking the pasta to maintain al dente texture.