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Rigatoni and Sausage (Crockpot)

Stolen from Not Your Mother's Slow Cooker Cookbook

1 pound sweet Italian turkey sausages, casings removed and crumbled
One 26- to 28-ounce jar tomato pasta sauce
1 pound rigatoni, uncooked
Freshly grated or shredded Parmesan cheese for serving

From the book: This easy recipe was created by a personal home chef Nancyjo Riekse. "This pasta and sauce cook up slightly dry as a casserole in the cooker," she said. "Just like the kids like it." Serves 6.

Cooker: medium round
Setting and Cook Time: LOW for 3.5 to 4 hours; needs to be stirred halfway through

  1. Coat the slow cooker with nonstick cooking spray.
  2. In a medium-size skillet over medium-high heat, brown the sausage.
  3. While the sausage is cooking, pour the pasta sauce into the cooker. Fill the empty jar with water and pour it into the cooker. Add the rigatoni and cooked sausage; gently stir with a rubber spatula to combine well. Cover and cook on LOW until the pasta is tender, 3.5 to 4 hours. Stir once halfway through cooking. Do not cook more than 4 hours because the sides will dry out and burn. Serve immediately sprinkled with Parmesan cheese.