Crockpot Brown Butter Tomato and Ricotta Pasta by @halfbakedharvest

≈ 3h32

6 servings

🍅

900 g

Heirloom tomatoes

🍅

300 g

Cherry tomatoes

🧄

18 g

Garlic

🌿

6 g

Fresh thyme leaves

🧂

12 g

Italian seasoning

🧀

50 g

Parmesan rinds

🧂

6 g

Sea salt

⚫

1 g

Black pepper

🫑

30 ml

Calabrian chile peppers in oil

🍗

450 g

Ground spicy Italian chicken sausage

🌿

45 g

Fresh basil leaves

🍝

450 g

Pasta

🧀

100 g

Parmesan cheese

🧈

57 g

Salted butter

🌿

3 g

Fresh rosemary

🧀

170 g

Ricotta cheese

💧

240 ml

Water

  1. Halve
    • heirloom tomatoes
    • garlic

    Halve the heirloom tomatoes and remove their stems; smash or chop the garlic.

  2. Add
    • heirloom tomatoes
    • garlic
    • Fresh thyme leaves

    Add heirloom tomatoes, cherry tomatoes, garlic, thyme, Italian seasoning, Parmesan rinds, sea salt, black pepper, chile peppers, and water to the slow cooker.

  3. Cover
    • Heirloom tomatoes

    Cover and slow-cook the tomato mixture on high until the tomatoes are very soft, about 180 minutes.

  4. Smash
    • Parmesan rinds
    • Heirloom tomatoes

    Remove the Parmesan rinds and smash the softened tomatoes into a sauce with a fork.

  5. Stir
    • spicy Italian chicken sausage

    Stir the chicken sausage into the tomato sauce; cook on high until fully cooked, about 15 minutes.

  6. Stir
    • fresh basil leaves

    Stir one cup of fresh basil into the sauce; keep the remaining basil for serving.

  7. Boil
    • pennoni pasta
    • sea salt
    • Water

    Boil the pennoni pasta in salted water until al dente, about 12 minutes.

  8. Drain
    • pennoni pasta
    • grated Parmesan cheese

    Drain the pasta and toss it with the tomato sauce and grated Parmesan cheese.

  9. Melt
    • salted butter

    Melt the salted butter in a small saucepan and cook until browned, about 5 minutes.

  10. Stir
    • fresh rosemary
    • Salted butter

    Stir the rosemary into the brown butter and remove the pan from the heat.

  11. Whip
    • ricotta cheese
    • pennoni pasta

    Whip the ricotta until smooth, then divide the pasta among six serving bowls.

  12. Top
    • ricotta cheese
    • salted butter
    • fresh rosemary

    Top each bowl with whipped ricotta, rosemary brown butter, and the remaining basil.

Crockpot Brown Butter Tomato and Ricotta Pasta by @halfbakedharvest

≈ 3h32

6 servings

🍅

900 g

Heirloom tomatoes

🍅

300 g

Cherry tomatoes

🧄

18 g

Garlic

🌿

6 g

Fresh thyme leaves

🧂

12 g

Italian seasoning

🧀

50 g

Parmesan rinds

🧂

6 g

Sea salt

⚫

1 g

Black pepper

🫑

30 ml

Calabrian chile peppers in oil

🍗

450 g

Ground spicy Italian chicken sausage

🌿

45 g

Fresh basil leaves

🍝

450 g

Pasta

🧀

100 g

Parmesan cheese

🧈

57 g

Salted butter

🌿

3 g

Fresh rosemary

🧀

170 g

Ricotta cheese

💧

240 ml

Water

Preparation Steps

  1. Step 1/12

    Halve the heirloom tomatoes and remove their stems; smash or chop the garlic.

    🍅heirloom tomatoes
    🧄garlic
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Add heirloom tomatoes, cherry tomatoes, garlic, thyme, Italian seasoning, Parmesan rinds, sea salt, black pepper, chile peppers, and water to the slow cooker.

    🍅heirloom tomatoes
    🍅cherry tomatoes
    🧄garlic
    🌿fresh thyme leaves
    🧂Italian seasoning
    🧀Parmesan rinds
    🧂sea salt
    ⚫black pepper
    🫑Calabrian chile peppers in oil
    💧water

  3. Step 3/12

    Cover and slow-cook the tomato mixture on high until the tomatoes are very soft, about 180 minutes.

  4. Step 4/12

    Remove the Parmesan rinds and smash the softened tomatoes into a sauce with a fork.

    🧀Parmesan rinds
    🍴fork

  5. Step 5/12

    Stir the chicken sausage into the tomato sauce; cook on high until fully cooked, about 15 minutes.

    🍖spicy Italian chicken sausage
    🥄wooden spoon

  6. Step 6/12

    Stir one cup of fresh basil into the sauce; keep the remaining basil for serving.

    🌿fresh basil leaves
    🥄wooden spoon

  7. Step 7/12

    Boil the pennoni pasta in salted water until al dente, about 12 minutes.

    🍝pennoni pasta
    🧂sea salt
    🍲large pot
    🧺colander

  8. Step 8/12

    Drain the pasta and toss it with the tomato sauce and grated Parmesan cheese.

    🍝pennoni pasta
    🧀grated Parmesan cheese
    🧺colander
    🥄wooden spoon

  9. Step 9/12

    Melt the salted butter in a small saucepan and cook until browned, about 5 minutes.

    🧈salted butter
    🍲small saucepan
    🥄wooden spoon

  10. Step 10/12

    Stir the rosemary into the brown butter and remove the pan from the heat.

    🌿fresh rosemary
    🍲small saucepan
    🥄wooden spoon

  11. Step 11/12

    Whip the ricotta until smooth, then divide the pasta among six serving bowls.

    🧀ricotta cheese
    🍝pennoni pasta
    🥣serving bowls

  12. Step 12/12

    Top each bowl with whipped ricotta, rosemary brown butter, and the remaining basil.

    🧀ricotta cheese
    🧈salted butter
    🌿fresh rosemary
    🌿fresh basil leaves
    🥣serving bowls

Composition

Ingredients

Types

Vegetables, Herbs, Seasonings, Cheese, Peppers, Dairy, Liquids

Ingredients

Heirloom tomatoes, Cherry tomatoes, Garlic, Fresh thyme leaves, Italian seasoning, Parmesan rinds, Sea salt, Black pepper, Calabrian chile peppers in oil, Ground spicy Italian chicken sausage, Fresh basil leaves, Pasta, Parmesan cheese, Salted butter, Fresh rosemary, Ricotta cheese, Water

Notes

Heirloom tomatoes (or regular tomatoes, halved and stems removed), Garlic (smashed or chopped), Parmesan rinds (1-2 rinds), Sea salt (to taste), Black pepper (to taste), Calabrian chile peppers in oil (1-3 tablespoons, or chili flakes as alternative), Ground spicy Italian chicken sausage (optional), Pasta (long or short cut, pennoni preferred), Parmesan cheese (grated), Fresh rosemary (chopped), Ricotta cheese (whipped before serving), Water (a little, added before slow cooking)

Allergens

Milk

Dietetics

Dietary regimen

High protein

Calories

760 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 82g, Fat: 33g, Fiber: 7g, Sugars: 11g, Saturated fat: 15g

Nutritional Information

Minerals

Calcium: 360mg, Iron: 4mg, Potassium: 800mg, Sodium: 1150mg

Vitamins

Vitamin A: 220mcg, Vitamin C: 28mg, Vitamin K: 45mcg, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

3 hours 17 minutes

Overall

3 hours 32 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, fork, large pot, colander, small saucepan, wooden spoon, serving bowls

Appliances

Slow cooker, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner, Family dinner, Autumn

Origin

Source

Platform

instagram

Original Creator

@halfbakedharvest

Origin

Cuisine

Italian-American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Silky, Tender, Juicy

Flavors

Savory, Tangy, Spicy, Herbaceous, Rich, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3-4 days (Store in an airtight container,Cool before refrigerating), freezer : 2-3 months (Freeze tomato sauce separately when possible,Thaw overnight in the refrigerator)