Ingredients:

  • 1 lb (450 g) Italian Sausage (mild or hot), casings removed
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 Tbsp Olive Oil
  • 1/2 cup Dry Red Wine (Merlot or Chianti)
  • 1 (28 oz) can Canned Crushed Tomatoes
  • 2 cups Chicken or Beef Broth (low sodium)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • Salt and Freshly Ground Black Pepper, To taste
  • 12 oz (340 g) Rigatoni or Penne Pasta
  • 4 oz Cream Cheese, full fat, cubed
  • 1/2 cup Parmesan Cheese, freshly grated
  • 2 Tbsp Fresh Parsley, roughly chopped

Instructions:

  1. Brown the Meat: Heat olive oil in a large skillet over medium-high heat. Add the sausage meat (casings removed) and break it up with a spoon. Cook until thoroughly browned—about 6-8 minutes. Drain off any excess fat.
  2. Sauté Aromatics: Add the diced onion to the skillet and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Deglaze (Optional): Pour the red wine into the skillet. Bring to a simmer and scrape up any browned bits from the bottom of the pan. Cook until the wine has reduced by half (about 3 minutes).
  4. Load the Slow Cooker: Transfer the sausage mixture from the skillet into the slow cooker basin.
  5. Add Liquids and Seasoning: Pour in the crushed tomatoes and the broth. Stir in the oregano, basil, and a generous pinch of salt and pepper.
  6. Cook: Cover the slow cooker. Cook on LOW for 6–7 hours or on HIGH for 3–3.5 hours. The sauce should be rich, bubbling, and the flavours well-blended.
  7. Check Liquid and Temperature: Before adding the pasta, ensure the sauce is hot and sufficiently liquid to cover the dry pasta (if the sauce looks too thick, add up to 1/2 cup extra broth or water).
  8. Add Pasta and Cook: Stir the dry rigatoni (or penne) directly into the hot sauce. Ensure it is submerged.
  9. Final Cook Time: Cover and cook on HIGH for an additional 30–45 minutes, stirring once halfway through. Test the pasta: It should be cooked al dente (firm to the bite) and have absorbed most of the liquid.
  10. Finish and Serve: Stir in the cubed cream cheese until fully melted and creamy. Stir in the grated Parmesan cheese. Taste and adjust seasoning (salt/pepper). Garnish generously with fresh parsley and extra Parmesan before serving.