Holiday Weekend Eats: Exactly 5 ingredients. I love making this when we have guests over and I want to enjoy the patio instead of cooking.

This 5-ingredient slow cooker pappardelle is my secret weapon for long holiday weekends when we have friends on the patio and I refuse to be stuck in the kitchen. Everything goes straight into the slow cooker, including the dry pappardelle, and a few hours later you lift the lid to this glossy, caramelized, ultra-cozy pasta situation that looks and tastes like you fussed all day. It’s not traditional Italian by any means—more of a Midwest-hostess hack that leans into pantry staples and lets the slow cooker do the work while you actually enjoy your guests.

I like to serve this rich, saucy pappardelle with a big green salad tossed in a bright vinaigrette to cut through the creaminess, plus some crusty bread or garlic toast for swiping up the extra sauce. A simple roasted or grilled vegetable—like asparagus, zucchini, or green beans—fits right in with the easy, hands-off vibe. For drinks, a chilled Pinot Grigio or a light red like Pinot Noir works well, but honestly, it’s just as happy next to a pitcher of iced tea or a low-key spritzer on the patio.

Servings: 6

1 lb dry pappardelle pasta

Spray the inside of your slow cooker lightly with nonstick cooking spray or rub with a bit of oil to help prevent sticking.

Pour the marinara sauce and chicken broth into the slow cooker and whisk or stir until well combined and smooth.

Stir in the heavy cream, then add the grated Parmesan cheese and mix until the sauce looks mostly smooth and slightly thickened. It will finish coming together as it cooks.

Break the dry pappardelle nests or ribbons in half if they are very long so they fit more easily in the slow cooker. Submerge the dry pasta into the sauce, pressing down gently with a spoon or tongs so as much of the pasta as possible is coated in liquid. It’s okay if a few edges stick out; they’ll soften as they cook.

Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, gently stirring once about halfway through to make sure the pasta loosens and stays coated in the sauce. If it looks dry at any point, splash in an extra 1/4 cup broth or water.

After about 2 hours, check the pasta for doneness. It should be tender but not mushy, and the sauce should be thick, glossy, and clinging to the noodles with some caramelized bits around the edges of the slow cooker.

Once the pasta is cooked to your liking, turn the slow cooker to WARM. Give everything a final stir to coat the pappardelle in the velvety sauce. Taste and adjust seasoning with a pinch of salt if needed (remember the Parmesan is salty).

Serve the pappardelle straight from the slow cooker, scooping down to get the caramelized, saucy bits from the edges. Top with extra grated Parmesan if you like and bring the whole slow cooker right out to the patio so guests can help themselves.

For a little protein without adding extra ingredients, choose a hearty marinara that already includes ground meat (like a meat sauce) so it still stays within the 5-ingredient limit. You can also swap the chicken broth for vegetable broth to keep it vegetarian. If you prefer a lighter version, use half-and-half instead of heavy cream, but know the sauce will be a bit thinner and less glossy. For a smokier, deeper flavor, use a roasted garlic or fire-roasted tomato marinara. If your slow cooker runs hot, start checking the pasta at 1 1/2 hours to avoid overcooking; every slow cooker is a little different, so the first time you make this, plan to be nearby for a quick peek. Food safety tips: Keep dairy (heavy cream and Parmesan) refrigerated until you’re ready to assemble the dish, and don’t leave the finished pasta on WARM for more than 2–3 hours. After serving, cool leftovers quickly and refrigerate within 2 hours; reheat thoroughly until steaming hot before eating. If the pasta thickens too much when reheated, loosen it with a splash of broth or water and a small handful of extra Parmesan.