![\"Crockpot](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/08\/Crockpot-Brown-Butter-Tomato-and-Ricotta-Pasta-683x1024.jpg\")
Crockpot Brown Butter Tomato and Ricotta Pasta<\/p>\nCrockpot Brown Butter Tomato and Ricotta Pasta<\/p>\n
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6 heirloom or regular tomatoes, halve and stems removed<\/p>\n
2 C. cherry tomatoes<\/p>\n
6 cloves garlic, smashed or chopped<\/p>\n
2 T. fresh thyme leaves<\/p>\n
2 T. Italian seasoning<\/p>\n
1-2 parmesan rinds<\/p>\n
sea salt and black pepper<\/p>\n
1 – 3 T. Calabrian chile peppers in oil, or chili flakes<\/p>\n
1 lb. ground spicy Italian chicken sausage (optional)<\/p>\n
2 C. fresh basil leaves<\/p>\n
1 lb. long or short cut pasta (I love pennoni)<\/p>\n
1 C. grated parmesan cheese<\/p>\n
4 T. salted butter<\/p>\n
1 T. fresh chopped rosemary<\/p>\n
6 oz. ricotta cheese (I like it whipped)<\/p>\n
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In the bowl of your crockpot, combine the tomatoes, 4 garlic cloves, thyme, Italian seasoning, parmesan rind, and 1 C. water. Season with salt, pepper, and chilies. Cover and cook on LOW for 4 hours or on HIGH for 2-3 hours. 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. If using, crumble the raw sausage into the sauce. Add 1 C. basil. Cook another 1-2 hours. When ready to serve, cook the pasta according to package directions until it is al dente. Drain. Add the pasta, parmesan cheese, and 1 C. of basil to the sauce, stirring until smooth. 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. Divide the pasta between plates. Top with ricotta, additional brown butter, and basil. EAT and ENJOY.<\/p>\n","protected":false},"excerpt":{"rendered":"
Crockpot Brown Butter Tomato and Ricotta Pasta 6 heirloom or regular tomatoes, halve and stems removed 2 C. cherry tomatoes 6 cloves garlic, smashed or chopped 2 T. fresh thyme leaves 2 T. Italian seasoning 1-2 parmesan rinds sea salt and black pepper 1 – 3 T. Calabrian chile peppers in oil, or chili flakes 1 lb. ground spicy Italian chicken sausage (optional) 2 C. fresh basil leaves 1 lb. long or short cut pasta (I love pennoni) 1…<\/p>\n