This 5-ingredient slow cooker sausage and peppers pasta is exactly the kind of weeknight miracle I lean on after a long day at work. You literally toss dry rigatoni straight into the slow cooker, add four pantry-friendly staples, and walk away. A few hours later, you’ve got a cozy, hearty pasta dinner that tastes like it simmered on the stove all afternoon. No boiling water, no extra pans, and minimal chopping—just dump, stir, and let the slow cooker do its thing. It’s inspired by classic Italian-American sausage and peppers, but streamlined for real-life schedules and hungry families.
Serve this slow cooker sausage and peppers pasta straight from the crock with a shower of grated Parmesan or pecorino and a sprinkle of crushed red pepper if your crew likes a little heat. A simple green salad with vinaigrette or a bagged Caesar salad makes it feel like a complete meal without extra work. Warm garlic bread or a sliced baguette is perfect for scooping up the saucy bits. If you’re packing leftovers for lunch, add a handful of fresh spinach or arugula to your container before reheating for an easy veggie boost.
5-Ingredient Slow Cooker Sausage and Peppers RigatoniServings: 6
Ingredients
12 ounces dry rigatoni pasta
1 pound Italian sausage links, sliced into 1/2-inch pieces (mild or hot)
1 (24-ounce) jar marinara or pasta sauce
1 (12-ounce) jar roasted red bell peppers, drained and sliced
2 cups low-sodium chicken broth
Directions
Lightly spray the inside of a 5- to 6-quart slow cooker with cooking spray for easier cleanup, if desired.
Pour the dry rigatoni into the bottom of the slow cooker, spreading it into an even layer so it covers the base (the pasta should be completely uncooked at this point).
Scatter the sliced Italian sausage evenly over the dry rigatoni.
Add the drained, sliced roasted red bell peppers on top of the sausage, spreading them out so they’re fairly even.
In a medium bowl or large measuring cup, whisk together the marinara sauce and chicken broth until well combined. This thinned sauce is what will cook and hydrate the dry rigatoni.
Pour the sauce-and-broth mixture evenly over the pasta, sausage, and peppers, making sure all of the rigatoni is moistened. Gently press down any exposed pasta with a spoon so it’s submerged in liquid as much as possible (this helps it cook evenly). Do not stir deeply, just lightly press and nudge.
Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the pasta is tender but still a bit firm (al dente) and the sausage is cooked through.
Around the 2-hour mark on HIGH (or 3-hour mark on LOW), carefully remove the lid and give everything a gentle stir, making sure to bring any pasta from the edges down into the sauce. Replace the lid and continue cooking until the pasta is done to your liking.
Once the rigatoni is tender and most of the liquid has been absorbed into a thick, glossy sauce, turn the slow cooker to WARM. Taste and adjust seasoning with salt and pepper if desired (optional pantry extras).
Serve the sausage and peppers rigatoni hot, straight from the slow cooker. If you like, top each bowl with grated Parmesan cheese and a pinch of red pepper flakes (optional) before serving.
Variations & Tips
For a leaner option, use turkey Italian sausage instead of pork; just make sure it reaches 165°F internally. If you prefer crumbled sausage, remove the casings and break the sausage into bite-size pieces as you slice, then scatter over the pasta as directed. You can swap the roasted red peppers for a can of drained diced tomatoes with green chilies for a little kick, or use a jar of fire-roasted red peppers for extra smoky flavor. If your family likes things creamy, stir in 1/4 to 1/2 cup of cream cheese or heavy cream right at the end until melted and smooth (this turns it into a rich, almost baked-pasta style dish). For kids who are sensitive to spice, stick with mild Italian sausage and a plain marinara. If you need to stretch the meal, add up to 4 more ounces of dry rigatoni plus an extra 1/2 cup chicken broth, but keep an eye on cook time so the pasta doesn’t overcook. Food safety tips: Always keep raw sausage refrigerated until you’re ready to cook and wash your hands, cutting board, and knife thoroughly after handling it. Slice the sausage on a clean surface and avoid cross-contamination with ready-to-eat items like salad greens or bread. If your slow cooker has a sauté or brown function, you can quickly brown the sausage first for extra flavor, but it’s not required for safety as long as you cook on HIGH or LOW until the sausage is fully cooked and the pasta is tender. Refrigerate leftovers within 2 hours of cooking and reheat until steaming hot before serving.
