why make this recipe
Crockpot Brown Butter Tomato and Ricotta Pasta is a perfect dish for busy days. It requires minimal effort and time, letting the slow cooker do all the work. The combination of brown butter, fresh tomatoes, and creamy ricotta creates a rich and comforting dish that everyone will love. This recipe is not only delicious but also simple to prepare, making it an ideal choice for weeknight meals or gatherings.
how to make Crockpot Brown Butter Tomato and Ricotta Pasta
Ingredients:
- 1 pound pasta (penne or rigatoni)
- 2 cups cherry tomatoes, halved
- 1 cup ricotta cheese
- 1/2 cup brown butter
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Directions:
- In a crockpot, combine the cherry tomatoes and brown butter.
- Add the uncooked pasta and enough water to cover the pasta.
- Season with salt and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the pasta is tender.
- Stir in the ricotta cheese and Parmesan cheese until well combined.
- Serve hot, garnished with fresh basil.
how to serve Crockpot Brown Butter Tomato and Ricotta Pasta
To serve this dish, simply ladle the pasta into bowls and top with fresh basil. You can also sprinkle extra Parmesan cheese on top for added flavor. Pair it with a side salad or some garlic bread for a complete meal.
how to store Crockpot Brown Butter Tomato and Ricotta Pasta
Store any leftovers in an airtight container in the refrigerator. The pasta can last for up to 3 days. When you’re ready to eat, simply reheat it in the microwave or on the stovetop. You may want to add a splash of water to help return the creamy texture.
tips to make Crockpot Brown Butter Tomato and Ricotta Pasta
- Make sure to stir the pasta halfway through cooking for even flavor and cooking.
- If you like a little kick, consider adding crushed red pepper flakes for some heat.
- To enhance the flavor, you can sauté minced garlic and add it to the crockpot with the tomatoes and brown butter.
variation
You can customize this dish by adding cooked vegetables like spinach or zucchini. Meat lovers can also add cooked sausage or chicken for added protein.
FAQs
Can I use other types of pasta?
Yes, you can use any pasta shape you prefer, but make sure to adjust the cooking time based on the type of pasta.
What if I don’t have brown butter?
You can easily make brown butter by melting regular butter in a pan over medium heat until it turns a golden brown color. Alternatively, you can use regular melted butter as well.
Can I make this recipe ahead of time?
Yes, you can prepare everything in the crockpot and store it in the refrigerator overnight. Cook it the next day, making it a great make-ahead option for busy days.
Crockpot Brown Butter Tomato and Ricotta Pasta
Ingredients
Pasta and Sauce
- 1 pound 1 pound pasta (penne or rigatoni) Choose any pasta shape you prefer.
- 2 cups 2 cups cherry tomatoes, halved Fresh cherry tomatoes add a sweet flavor.
- 1 cup 1 cup ricotta cheese Creamy ricotta complements the flavors.
- 1/2 cup 1/2 cup brown butter Brown butter adds a nutty flavor.
- 1/4 cup 1/4 cup grated Parmesan cheese Parmesan cheese enhances the savory taste.
- to taste Salt and pepper to taste Season according to preference.
- for garnish Fresh basil for garnish Add for freshness when serving.
Instructions
Preparation
- In a crockpot, combine the cherry tomatoes and brown butter.
- Add the uncooked pasta and enough water to cover the pasta.
- Season with salt and pepper.
Cooking
- Cook on low for 6-8 hours or on high for 3-4 hours, until the pasta is tender.
- Stir in the ricotta cheese and Parmesan cheese until well combined.
Serving
- Serve hot, garnished with fresh basil.
- You can also sprinkle extra Parmesan cheese on top if desired.