Crockpot Brown Butter Tomato and Ricotta Pasta Recipe

I have to tell you, this Crockpot Brown Butter Tomato and Ricotta Pasta Recipe is one of those meals that feels like a total hug in a bowl. It’s comfort food elevated with the nutty richness of brown butter, the fresh brightness of tomatoes, and that creamy ricotta finale that just brings everything together. I’ve made this for a cozy weeknight dinner and also for casual weekend gatherings, and it never fails to impress without a ton of fuss.

What makes this recipe standout for me is how hands-off it is but still delivers deep, sophisticated flavors. The crockpot slowly melds the tomatoes, herbs, and spicy sausage (if you use it) into a sauce that’s vibrant and warm, and topping it off with browned butter and fresh basil tastes like a restaurant-worthy touch. You’re going to love how this recipe fits into your week — real comfort with minimal stress.

this …

Ingredients & Why They Work

This recipe shines because it leverages simple, fresh ingredients that blend into a rich, comforting sauce. Each one plays a role in balancing flavors, and I’ve got some tips so you can shop wisely and get the most out of each.

• Heirloom or regular tomatoes: Heirloom tomatoes bring extra depth and sweetness, but regular ones work perfectly too for a solid base.
• Cherry tomatoes: They’re great for sweetness and also help thicken and freshen up the sauce as it cooks down.
• Garlic: Fresh is best — smashed or chopped brings a punch without overpowering.
• Fresh thyme leaves: Add an earthy, slightly minty note that pairs beautifully with tomatoes.
• Italian seasoning: A quick shortcut for a blend of oregano, basil, rosemary, and more — keeps the herb flavors consistent.
• Parmesan rinds: Don’t toss these! They add umami and depth to your sauce as they simmer.
• Sea salt and black pepper: Essential for seasoning and balancing flavors, use to taste.
• Calabrian chile peppers in oil or chili flakes: Adds a smoky heat that wakes up the dish without overwhelming it.
• Ground spicy Italian chicken sausage: Optional, but it adds warmth and richness; feel free to swap for turkey or keep vegetarian.
• Fresh basil leaves: Added twice — during cooking and at the end for freshness and bright aroma.
• Pasta (long or short cut): I love pennoni’s texture here, but pick your favorite pasta shape that holds sauce well.
• Grated parmesan cheese: Adds saltiness and complexity, melting smoothly into the pasta.
• Salted butter: Used to make brown butter, its nuttiness brings the dish to the next level.
• Fresh chopped rosemary: Adds a woodsy, fragrant touch that complements the brown butter beautifully.
• Ricotta cheese: Whipped ricotta is ideal — creamy and light, a perfect finish for silky texture.

Tweak to Your Taste

One of my favorite things about this Crockpot Brown Butter Tomato and Ricotta Pasta Recipe is how easy it is to make your own. I often play around with the heat level or leave out the sausage to keep it vegetarian, and adding fresh greens like spinach at the end is a great way to sneak in extra veggies.

• Variation: I once swapped spicy Italian chicken sausage for spicy chorizo and loved the smoky notes it added — really a game changer if you like bold flavors.
• Plant-Based Option: Skip the sausage and parmesan rind, use a mushroom broth instead of water, and vegan ricotta to make it dairy-free and just as satisfying.
• Seasonal Changes: In the fall, I add roasted butternut squash chunks near the end for a sweet contrast.
• Adjust Heat: More or less Calabrian chiles let you control the spice, so feel free to adapt to your family’s preference.

Step-by-Step: How I Make Crockpot Brown Butter Tomato and Ricotta Pasta Recipe

Step 1: Let those tomatoes and herbs slow cook their magic

Start by tossing the halved tomatoes, cherry tomatoes, smashed garlic, fresh thyme, Italian seasoning, parmesan rind, and a cup of water into the crockpot. Season generously with sea salt, black pepper, and a tablespoon (or two, if you dare!) of Calabrian chiles or chili flakes. Cover and cook on LOW for 4 hours—or HIGH for 2 to 3 hours if your evening’s more hurried. This slow cooking is key—it softens the tomatoes perfectly while blending all those flavors together beautifully.

Step 2: Crush and bring it all together

Once the slow cooking is done, crank your crockpot to HIGH and use the back of a wooden spoon or an immersion blender to gently crush the tomatoes — removing the parmesan rind first. This gives you a thick, rustic tomato sauce that’s bursting with flavor. Keep in mind to discard any tomato stems you might have missed earlier to avoid bitterness.

Step 3: Add your sausage and more basil

If you’re going with sausage, crumble it right into the sauce now along with a cup of fresh basil. Let it cook on HIGH for another 1-2 hours. I’ve learned this little stretch is when the sausage cooks through and the basil infuses the sauce with that bright, herbaceous aroma that’s so irresistible.

Step 4: Pasta time – cook and mix

Cook your pasta according to the package till just al dente—trust me, this keeps texture perfect because it’ll soak up some sauce as you mix. Drain, then stir the pasta right into the crockpot with the sauce. Add in the grated parmesan cheese and the remaining basil, stirring gently until everything is silky and well combined.

Step 5: Brown your butter and finish strong

While the pasta is cooking, melt the salted butter in a skillet over medium heat and let it cook until it turns a beautiful amber brown, about 5 minutes—watch it carefully so it doesn’t burn! Once browned, remove from heat and stir in the minced garlic and fresh rosemary. Pour this fragrant brown butter mixture into your pasta and sauce, stirring to combine. This step adds that unbeatable richness and nutty aroma that seals the deal.

Step 6: Serve it up with ricotta and basil

Dish out the pasta onto plates and finish with a generous dollop of whipped ricotta, extra brown butter, and a sprinkle of fresh basil leaves. Take a moment to breathe in how gorgeous the aromas are before digging in—you’re in for something truly special.

How to Serve Crockpot Brown Butter Tomato and Ricotta Pasta Recipe

Garnishes

I love topping my Crockpot Brown Butter Tomato and Ricotta Pasta Recipe with extra torn basil leaves and a light drizzle of the browned butter right before serving, plus a little extra ricotta if I’ve got it. A sprinkle of freshly cracked black pepper and shaved parmesan never hurts either — it adds that final layer of flavor and polish.

Side Dishes

This pasta pairs beautifully with a simple green salad dressed with lemon vinaigrette or some garlicky sautéed spinach. For heartier meals, homemade garlic bread or a crusty baguette are lovely to mop up every last bit of sauce.

Creative Ways to Present

For special occasions, I like to serve this pasta in shallow bowls with artfully placed dollops of ricotta and sprigs of fresh rosemary or basil. You can also sprinkle toasted pine nuts or crushed red pepper flakes on top for a festive touch. It’s such a crowd-pleaser that presentation adds a little wow-factor without stress.

Make Ahead and Storage

Storing Leftovers

I always store leftover Crockpot Brown Butter Tomato and Ricotta Pasta Recipe in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious. Just keep your ricotta dollops separate if you want to keep them fresh and creamy.

Freezing

This pasta sauce freezes beautifully without the ricotta. I like to freeze in portion-sized containers so I can thaw and cook fresh pasta to mix in later. When you’re ready, just thaw overnight in the fridge and reheat gently on the stove.

Reheating

Reheat leftovers gently on the stovetop with a splash of water or broth to loosen the sauce. Stir often to keep the pasta from sticking and to ensure even heating. Add a fresh dollop of ricotta or a drizzle of browned butter after reheating to revive the original creaminess and flavor.

FAQs

Final Thoughts

I can’t recommend this Crockpot Brown Butter Tomato and Ricotta Pasta Recipe enough if you’re looking for a comforting, impressive meal without hours in the kitchen. It’s become one of my go-to dishes for both busy weeknights and casual dinner parties because it just works every time. I hope you find it as delicious and satisfying as I do — make sure you keep brown butter and ricotta on hand, because that’s where the magic really happens. Enjoy every creamy, perfectly sauced bite!

Print