Slow cooker sausage orecchiette is the kind of cozy pasta dinner I make when I want something hearty without standing over the stove. Little ear-shaped noodles catch the tomato sauce, while Italian chicken sausage adds plenty of savory flavor to every bite.
I use the slow cooker for the sauce first, then stir in the pasta during the last stretch so it stays pleasantly tender. Baby spinach folds into the hot sauce at the end, and spoonfuls of ricotta make it creamy without a heavy cheese blanket.
A teaspoon of red wine vinegar is my finishing touch. It wakes up the tomato sauce and balances the richness, especially when dinner has been bubbling away for a few hours.
Why You’ll Love This Orecchiette Supper
The sauce tastes rich and slow-simmered, but the ingredient list is short and familiar. Orecchiette has a lovely chewy center when you catch it at the right moment, and the ricotta softens into creamy little pockets. A handful of spinach adds freshness without turning dinner into a separate vegetable project.
This is especially useful on an evening when you can get the sausage and sauce going earlier, then finish the pasta close to mealtime. You only need one skillet for browning and one slow cooker for the rest, so cleanup is easy. It also makes enough to feed six with a salad on the side.
Ingredients You’ll Need
Here are the ingredients for my version; you’ll find the exact amounts in the recipe card below.
- Italian chicken sausage
- Dry orecchiette pasta
- Garlic-and-basil marinara sauce
- Low-sodium chicken broth
- Whole-milk ricotta cheese
- Baby spinach
- Red wine vinegar
A Closer Look at the Ingredients
Italian Chicken Sausage
Italian chicken sausage brings garlic, herbs, and just enough richness to the sauce without making it greasy. I like using raw sausage removed from its casing and browning it into small crumbles so the flavor spreads through the pasta. Pork Italian sausage works too; drain off the extra fat before adding it to the slow cooker.
Orecchiette Pasta
These little cup-shaped noodles catch small bits of sausage and tomato sauce, making each forkful feel complete. Add them dry near the end of cooking and stir once or twice so they heat evenly. Small shells are a handy substitute, but start checking them earlier because cooking times can vary by shape and brand.
Garlic-and-Basil Marinara
A flavorful jarred marinara keeps the recipe straightforward and gives the broth something tasty to build on. Look for a sauce with tomatoes, garlic, and basil near the top of the label, and choose one you already enjoy. A no-added-sugar sauce is fine, and a dairy-free marinara keeps the base flexible for different diets.
Ricotta Cheese
Ricotta gives this dish a soft, creamy finish rather than the stretchy layer you get from mozzarella. Stir it in gently after the pasta is cooked so the sauce stays pleasantly textured. Part-skim ricotta works if that is what you have, or you can blend cottage cheese until smooth for a similar finish.
How to Make Slow Cooker Sausage Orecchiette
Start the sauce early, then cook the pasta just before you’re ready to eat.
1. Brown the Sausage
Cook the Italian chicken sausage in a skillet over medium heat, breaking it into small pieces as it browns. Continue until the sausage is fully cooked and reaches 165°F, then drain any excess liquid.
2. Build the Sauce
Transfer the sausage to a 5- to 6-quart slow cooker. Stir in the marinara sauce and chicken broth, cover, and cook on LOW for 3 hours to bring the flavors together.
3. Add the Dry Pasta
Turn the slow cooker to HIGH and stir in the dry orecchiette so it is mostly covered by the hot sauce. Cover and cook for about 30 to 45 minutes, checking at 25 minutes and stirring once or twice until the pasta is just tender.
4. Wilt the Spinach
Fold the baby spinach into the hot pasta and cover for 3 to 5 minutes until the leaves wilt. If the sauce looks thick before the pasta is done, stir in a small splash of hot broth.
5. Add the Creamy Finish
Turn off the heat and gently fold in the ricotta, leaving a few soft swirls throughout. Stir in the red wine vinegar, let the pasta rest for 2 minutes, and serve while the sauce is creamy.
Tips
Don’t put the pasta in when the sauce first starts cooking. The noodles can turn too soft after several hours, so saving them for the last 30 to 45 minutes gives you much better control over the texture.
Use a slow cooker with enough room to stir. A 5- to 6-quart model gives the orecchiette space to move around, which helps prevent dry pieces from sticking above the sauce.
Keep a little extra hot broth nearby during the pasta stage. Add a few tablespoons only if the noodles need more moisture; adding too much at once can make the finished sauce watery.
Take the slow cooker off heat before adding the ricotta and vinegar. That keeps the cheese soft rather than grainy and lets the final splash of acidity taste bright.
How to Store, Freeze, and Reheat
Store: Move cooled leftovers to airtight containers within 2 hours and refrigerate for up to 3 to 4 days. The pasta will continue to absorb sauce as it sits.
Freeze: You can freeze individual portions for up to 2 months, though the pasta and ricotta may soften after thawing. For the best texture, freeze the sausage-tomato sauce before adding the pasta, spinach, and ricotta.
Reheat: Warm leftovers gently on the stove with a splash of broth or in the microwave in short intervals. Stir between intervals and heat until the center reaches 165°F.
What to Serve with This Pasta
Lemony Green Salad: A crisp salad with lemon dressing brings a refreshing bite next to the creamy tomato sauce.
Garlic Bread: Warm, crusty slices are perfect for scooping up the last little bit of sauce.
Roasted Broccoli: Roast broccoli until the edges are lightly browned for a sturdy vegetable side.
Quick Cucumber Salad: A cool cucumber salad adds crunch and makes this warm, saucy supper feel balanced.
Frequently Asked Questions
Can I put dry orecchiette straight in the slow cooker?
Yes. It cooks in the hot tomato sauce and broth, but I add it near the end instead of leaving it in for several hours. Check the pasta early because slow cookers vary in temperature.
Can I use pork sausage instead of chicken sausage?
Absolutely. Brown raw pork Italian sausage completely in the skillet, drain any excess fat, and follow the same slow cooker directions. Ground pork sausage should reach 160°F before transferring.
How do I keep the pasta from turning mushy?
Wait until the sauce has already cooked before adding the pasta. Start checking for doneness after 25 minutes on HIGH, and switch the slow cooker off as soon as the orecchiette is tender.
Can I make the sauce ahead of time?
Yes. Brown the sausage, combine it with the sauce and broth, and refrigerate the mixture promptly until you are ready to cook. Heat it thoroughly in the slow cooker before adding the dry pasta, and do not use the slow cooker to reheat refrigerated leftovers.
Slow Cooker Sausage Orecchiette with Spinach
Equipment
- 5- to 6-quart slow cooker
- Large nonstick skillet
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Ingredients
- 1 lb raw mild Italian chicken sausage casings removed if necessary
- 10 oz dry orecchiette pasta do not precook
- 1 jar garlic-and-basil marinara sauce 24 oz
- 2 cups low-sodium chicken broth plus a little extra hot broth only if needed
- ¾ cup whole-milk ricotta cheese
- 2 packed cups baby spinach
- 1 tsp red wine vinegar
Instructions
- Brown the sausage. Cook the Italian chicken sausage in a skillet over medium heat for about 7 to 9 minutes, breaking it into small crumbles until fully cooked and the center reaches 165°F (74°C). Drain excess liquid or fat.
- Start the sauce. Transfer sausage to a 5- to 6-quart slow cooker. Add the jarred marinara and 2 cups chicken broth, stir, cover, and cook on LOW for 3 hours.
- Cook the pasta near serving time. Switch the slow cooker to HIGH and stir in 10 oz dry orecchiette until mostly submerged. Cover and cook for approximately 30 to 45 minutes, checking at 25 minutes and stirring once or twice; stop when the pasta is just tender. Add a few tablespoons of hot broth if the mixture becomes too dry before the pasta softens.
- Wilt the spinach. Stir in 2 packed cups baby spinach, cover, and let stand on HIGH for about 3 to 5 minutes until wilted.
- Finish the dish. Turn the slow cooker OFF. Gently fold in ¾ cup ricotta and 1 tsp red wine vinegar, leaving a few creamy swirls. Let stand for 2 minutes and serve immediately.
Notes
- Keep the dry pasta out of the slow cooker until the final 30 to 45 minutes to reduce the risk of overcooking.
- Cooking times vary by slow cooker and pasta brand; check the noodles early and turn off the heat once tender.
- Brown fresh Italian chicken sausage fully to 165°F before adding it to the sauce. If using raw pork sausage, cook to 160°F.
- The mixture thickens as the pasta sits. Loosen with small splashes of hot broth only as needed.
- If storing leftovers, refrigerate within 2 hours; reheat cooked portions to 165°F.
Nutrition
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