Creamy Italian Sausage and Pasta Crockpot
Very good and easily to tweak to your specific tastes. I love it.
Very good and easily to tweak to your specific tastes. I love it.
- Carbohydrate 98.5982416622968 g
- Cholesterol 166.613703057647 mg
- Fat 64.6544100901179 g
- Fiber 13.5411602064135 g
- Protein 39.1523819565794 g
- Saturated Fat 27.533408227194 g
- Serving Size 1 1 Serving (600g)
- Sodium 2401.27706262206 mg
- Sugar 85.0570814558833 g
- Trans Fat 5.89265856430746 g
- Calories 1123 calories
Step-by-step
- Brown the sausage in a pan and toss it in the crock pot.
- Add the tomatoes, broth, and cream cheese in the crock pot. Set on low for 3 1/2 to 4 hours. (I season the concoction with salt pepper and a little bit of garlic, so feel free to spice it up to your taste)
- Take the lid off with about a half hour left to let the sauce thicken.
- About 15 minutes before you're ready to eat bring the pasta to a boil.
- Either mix it all together in the pot or serve the sausage and sauce over top of the pasta and enjoy
Pouring cold dairy straight into an unheated slow cooker guarantees a curdled, greasy emulsion that refuses to bind with the starch. Slow-cooked pasta sauces featuring pork and tomatoes trace their lineage to rural Italian traditions where tough cuts required hours of low heat to break down connective tissue. Ground sausage behaves differently than whole links because grinding ruptures the muscle fibers, releasing proteins that act as natural binders during the simmer. Chicken broth supplies the watery base needed to hydrate these proteins over a span of three and one-half to four hours on low heat. Leaving the lid off during the final thirty minutes of that cooking window allows excess moisture to evaporate, concentrating the tomato solids and rendering the liquid viscous enough to cling to flat surfaces. Fresh tomatoes introduce variable water content that requires extended reduction, whereas canned diced varieties provide standardized moisture levels and consistent acidity. Substituting fresh herbs for dried versions shifts the aromatic profile dramatically, demanding a three-to-one ratio since dried leaves possess concentrated volatile oils. Incorporating pasta cooked separately prevents the starch from over-swelling and turning pasty inside the thermal reservoir, keeping individual shapes distinct. Parmesan cheese added at the finish contributes glutamate, rounding out the sharpness of the canned tomatoes without overpowering the pork fat.
