Slow Cooker Tuscan Sausage Rigatoni
If you love rich, creamy pasta but don’t want to babysit a pot on the stove, this Slow Cooker Tuscan Sausage Rigatoni is about to become your new weeknight favorite. Raw Italian sausage and uncooked rigatoni go straight into the slow cooker, then get drenched in one luxurious Tuscan-style sauce made with sun-dried tomatoes, garlic, cream, spinach, and Italian herbs.
A few hours later, you’re rewarded with a restaurant-quality creamy pasta dinner that tastes indulgent, comforting, and surprisingly effortless. It’s the perfect recipe for busy families, cozy Sundays, or anytime you’re craving hearty Italian-inspired comfort food with minimal prep.
Why You’ll Love This Slow Cooker Pasta Recipe:
True dump-and-go meal No browning sausage, no boiling pasta
Creamy Tuscan flavors Sun-dried tomatoes, garlic, herbs, and Parmesan
One-pot dinner Fewer dishes, less cleanup
Hands-off cooking The slow cooker does all the work
Family-friendly comfort food Rich, filling, and deeply satisfying
Perfect for meal prep Leftovers reheat beautifully
Ingredients:
1 lb uncooked Italian sausage (mild or hot), casings removed
12 oz uncooked rigatoni pasta
½ cup oil-packed sun-dried tomatoes, drained and sliced
2 cups low-sodium chicken broth
1½ cups heavy cream
2 cups fresh baby spinach
1 tsp Italian seasoning
1 tsp kosher salt (plus more to taste)
½ tsp freshly ground black pepper
3 cloves garlic, minced (optional but recommended)
½ cup freshly grated Parmesan cheese, plus more for serving
1 tbsp olive oil (only if using very lean sausage)
Red pepper flakes, to taste (optional)
Directions:
Lightly grease a 5- to 6-quart slow cooker insert with nonstick spray or olive oil.
Place the raw Italian sausage in the bottom of the slow cooker, breaking it into bite-size pieces. Scatter the uncooked rigatoni evenly over the sausage.
In a large bowl, whisk together chicken broth, heavy cream, sun-dried tomatoes, spinach, Italian seasoning, salt, pepper, and garlic until well combined.
Pour the mixture evenly over the sausage and pasta. Gently press the pasta down so most of it is submerged.
Cover and cook on LOW for 3–4 hours, checking around the 2½-hour mark. The pasta should be tender but not mushy.
Stir in Parmesan cheese, breaking up any large sausage pieces. Adjust seasoning as needed.
Let sit for 5–10 minutes to thicken. Serve hot with extra Parmesan on top.
Serving Suggestions
Balance the richness with:
A crisp green salad with lemon vinaigrette
Garlic bread or warm baguette
Roasted broccoli, green beans, or Brussels sprouts
Marinated olives or a simple cheese board for a trattoria-style meal
Variations & Tips:
Lighter option: Use turkey sausage and half-and-half (reduce broth by ¼ cup)
Extra veggies: Add mushrooms or bell peppers at the start; zucchini in the last hour
Different pasta: Penne or ziti work well avoid delicate shapes
Cheese swap: Try Pecorino Romano or add mozzarella for extra creaminess
Make-ahead friendly: Assemble the night before and refrigerate
