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
- Coat the slow cooker with nonstick cooking spray.
- In a medium-size skillet over medium-high heat, brown the sausage.
- 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.