Slow Cooker Sausage Orecchiette with Spinach
Slow cooker sausage orecchiette simmers in a rich tomato sauce, then finishes with spinach and creamy ricotta for a comforting weeknight dinner.
Servings 6
Calories 420kcal
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
Calories: 420kcal | Carbohydrates: 47g | Protein: 24g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 69mg | Sodium: 1363mg | Potassium: 544mg | Fiber: 3g | Sugar: 6g | Vitamin A: 927IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 3mg