Crockpot Brown Butter Tomato and Ricotta Pasta
Slow-cooked tomatoes, garlic, brown butter, and creamy ricotta, the perfect late summer pasta!
Servings: 8
Calories: 549kcal
Ingredients
- 6 heirloom or regular tomatoes, halve and stems removed
- 2 cups cherry tomatoes
- 6 cloves garlic, smashed or chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons Italian seasoning
- 1-2 parmesan rinds
- sea salt and black pepper
- 1 - 3 tablespoons Calabrian chile peppers in oil, or chili flakes
- 1 pound ground spicy Italian chicken sausage (optional)
- 2 cups fresh basil leaves
- 1 pound long or short cut pasta (I love pennoni)
- 1 cup grated parmesan cheese
- 4 tablespoons salted butter
- 1 tablespoon fresh chopped rosemary
- 6 ounces ricotta cheese (I like it whipped)
Instructions
- 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.
Nutrition
Calories: 549kcal
