halfbakedharvest4.0
Crockpot Brown Butter Tomato and Ricotta Pasta
Slow-cooked tomatoes, garlic, brown butter, and creamy ricotta, the perfect late summer pasta!
👥 8 Servings⏱️ Prep & Cook: 6h 20m⏳ Prep: 20 min🔥 Cook: 6h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●blender
- ●wooden spoon
📝 Preparation Steps
1
1. In the bowl of your crockpot, combine the tomatoes, 4 garlic cloves, thyme, Italian seasoning, parmesan rind, and 1 cup water. Season with salt, pepper, and chilies. Cover and cook on LOW for ⏱️ 4 hours or on HIGH for ⏱️ 2-3 hours.2. Crank the heat on the crockpot to HIGH. Crush the tomatoes using the back of a wooden spoon or an immersion blender (remove the tomato steams and parmesan rind before you blend). Discard any tomato stems if you left those on. 3. If using, crumble the raw sausage into the sauce. Add 1 cup basil. Cook another ⏱️ 1-2 hours.4. When ready to serve, cook the pasta according to package directions until it is al dente. Drain. Add the pasta, parmesan cheese, and 1 cup of basil to the sauce, stirring until smooth. 5. In a skillet, cook the butter over medium heat until browned, ⏱️ 5 minutes. Remove from heat. Add the garlic and rosemary. Stir the butter into the pasta.6. Divide the pasta between plates. Top with ricotta, additional brown butter, and basil. EAT and ENJOY.
garlic, smashed or chopped6 clovesItalian seasoning2 tablespoonsgrated parmesan cheese1 cup
Nutrition Facts
calories
549 kcal
serving Size
1 serving
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