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Rigatoni and Sausage

This easy recipe was created by personal home chef Nancyjo Riekse. “The pasta and sauce cook up slightly dry as a casserole in the cooker,” she said. “Just like kids like it.”
  Sweet italian sausages 1 Pound, casing removed and crumbled
  Tomato pasta sauce 28 Ounce (1 jar)
  Rigatoni 1 Pound, uncooked
  Freshly grated parmesan cheese 2 Tablespoon, or shredded (for serving)

1. Coat the slow cooker with nonstick cooking spray.
2. In a medium-size skillet over medium-high heat, brown the sausage.
3. While the sausage is cooking, pour the pasta sauce into the cooker. Fill
the empty jar with water and pour it into the cooker. Add the rigatoni and
cooked sausage; gently stir with a rubber spatula to combine well. Cover
and cook on LOW until the pasta is tender, 3½ to 4 hours. Stir once
halfway through cooking. Do not cook more than 4 hours because the
sides with dry out and burn. Serve immediately sprinkled with Parmesan

Cooker: Medium round
Setting and cook time: LOW for 3½ to 4 hours; needs to be stirred halfway through

This recipe has been excerpted from Not Your Mother’s Slow Cooker Cookbook written by Beth Hensperger. To learn more about Beth, visit her blog at

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Rigatoni And Sausage Recipe