This little slow cooker linguine is the sort of dish I lean on when the fireworks are popping, the grandkids are running through the yard, and I don’t want to be chained to the stove. It uses just five ingredients, including raw dry broken linguine noodles tossed straight into the crock pot, and it tastes like something that simmered all afternoon on Grandma’s back burner. The idea grew out of the way Midwestern church ladies used to stretch a pound of pasta and a bit of meat into a hearty potluck dish—simple, saucy, and comforting. It’s the kind of meal that has husbands wandering back into the kitchen, bowl in hand, asking if there’s just a little more left in the pot.
Serve this slow cooker linguine in wide bowls with a sprinkle of extra Parmesan and a little black pepper on top. It pairs nicely with a simple green salad dressed in vinegar and oil, or a plate of sliced garden tomatoes and cucumbers. Warm garlic bread or buttered Texas toast makes a good Midwestern-style side, perfect for soaking up the extra sauce. If you’re hosting a Fourth of July gathering, set this right next to the brats and burgers so folks can spoon up a cozy, saucy scoop alongside their grilled favorites.
5-Ingredient Slow Cooker Fourth of July LinguineServings: 6
Ingredients
12 oz raw dry linguine noodles, broken into thirds
24 oz jarred marinara or pasta sauce
3 cups low-sodium chicken broth (or vegetable broth)
1 lb ground Italian sausage, browned and drained
1 cup shredded mozzarella cheese, plus extra for serving (optional)
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker with a little oil or nonstick spray to help keep the noodles from sticking.
Spread the raw dry broken linguine noodles evenly over the bottom of the slow cooker. They will look a bit messy and crisscrossed—that’s just fine and should look like the close-up photo of noodles lining the crock.
In a skillet over medium heat, cook the ground Italian sausage until browned and no longer pink, breaking it into small crumbles as it cooks. Drain off excess grease for a cleaner sauce.
In a large bowl or measuring pitcher, whisk together the marinara sauce and chicken broth until well combined. This extra liquid is important so the raw noodles have enough moisture to soften without stirring constantly.
Scatter the browned, drained sausage evenly over the dry broken noodles in the slow cooker.
Slowly pour the sauce-and-broth mixture over the sausage and noodles, trying to cover as much of the pasta as you can. Gently press down any noodles that are sticking far above the liquid so they’re at least moistened. Do not stir; leaving the noodles in place helps them cook more evenly in layers.
Cover the slow cooker with the lid and cook on HIGH for 1 hour. After 1 hour, carefully remove the lid and, using tongs, gently toss and separate the noodles, bringing some of the bottom noodles to the top so everything gets coated in sauce.
Sprinkle the shredded mozzarella cheese evenly over the top of the pasta, then cover again and continue cooking on HIGH for another 30 to 60 minutes, or until the noodles are tender but not mushy and the cheese is melted and bubbly. Total time is usually about 1 1/2 to 2 hours, depending on your slow cooker.
Once the noodles are cooked to your liking, give the pasta a gentle final toss to mix in the melted cheese and distribute the sauce. Taste and adjust seasoning with a little salt and pepper if needed.
Let the linguine sit with the lid off for 5 to 10 minutes to thicken slightly before serving. Spoon into warm bowls and, if you like, top with extra mozzarella or Parmesan and a pinch of red pepper flakes.
Variations & Tips
For a milder dish, swap the Italian sausage for regular ground beef or turkey, seasoning it with a little garlic powder, onion powder, and dried Italian herbs as it browns. You can also use sweet Italian sausage instead of hot if your family doesn’t care for spice. To keep it strictly vegetarian, omit the sausage and use vegetable broth; add a drained can of white beans or some sautéed mushrooms for extra heartiness. If you like a cheesier, more casserole-style result, stir in an extra 1/2 to 1 cup of mozzarella at the very end and let it melt in the residual heat. For a creamier version, stir in 1/2 cup of cream cheese or heavy cream during the last 20 minutes of cooking, but be sure the pasta is nearly tender first so the dairy doesn’t curdle. Food safety tips: Always cook the sausage (or any ground meat) thoroughly in a skillet until no pink remains and the juices run clear before adding it to the slow cooker—this recipe is written assuming fully cooked meat going into the pot. Don’t leave the finished dish on the warm setting for more than 2 hours; cool leftovers promptly and refrigerate in shallow containers. Reheat leftovers to steaming hot before serving, adding a splash of broth or water if the pasta has absorbed too much sauce.
