5-Ingredient Slow Cooker Orecchiette Supper Directions:
Brown the sausage in a skillet over medium heat, breaking it into small pieces, until cooked through. Drain excess fat if needed.
Transfer to a 5- to 6-quart slow cooker. Stir in the dry orecchiette, pasta sauce and broth, keeping the pasta mostly submerged.
Cover and cook on LOW for 2½–3 hours, stirring once or twice. Begin checking before the end of the cooking range and stop once the pasta is just tender.
If the sauce is too thick before the pasta is cooked, add a splash of broth or hot water. If too loose, uncover briefly before adding the cheese.
Turn off the slow cooker and stir in the mozzarella. Cover for 5–10 minutes, until melted, then serve.
Practical Woman's Secret
Keep the orecchiette submerged and separate any nested pieces when stirring. Serve promptly once tender, since the pasta continues absorbing sauce as it sits.
Serving and Storage
Serve hot with a green salad or steamed vegetables.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth or water to loosen the sauce.
Nutrition Information
Estimated per serving: ⅙ of the recipe, based on 6 servings
Calories: 440 kcal
Protein: 29 g
Carbohydrates: 53 g
Fat: 13 g
Fiber: 4 g
Sugar: 8 g
Sodium: 850 mg
I'm waiting for your comments! Enjoy!
