Slow Cooker Sausage Boursin Pasta

Start Cooking

Prep Time:15

Cook Time:4

Total Time:4 15

Ingredients

1 pound Italian sausage browned and drained
1 teaspoon salt
1 teaspoon black pepper
1 small onion diced
1 tablespoon minced garlic
2 cups chicken broth
1 cup heavy cream
2 (5.2 ounce) packages Garlic & Fine Herbs Boursin cheese
1 teaspoon Italian seasoning
12 ounces penne pasta
1 cup shredded parmesan cheese
2 tablespoons chopped parsley

Instructions

Step 1: Brown and Drain the Sausage - Place a large skillet over medium heat and add the Italian sausage. Break it into small pieces with a wooden spoon as it cooks so there are no oversized chunks hiding in the finished pasta. Continue cooking until the sausage is browned and no pink remains. Drain away the extra grease before transferring the sausage to the slow cooker. This quick step gives the meat better texture and keeps the final sauce from becoming oily.
Step 2: Add the Aromatics and Seasonings - Add the salt, black pepper, diced onion, and minced garlic to the slow cooker with the browned sausage. Give everything a quick stir so the onion and garlic are spread throughout the meat. As the mixture cooks, those small pieces of onion will soften and become sweet, while the garlic will perfume the entire sauce.
Step 3: Pour In the Broth and Cream - Pour the chicken broth and heavy cream over the sausage mixture. Stir gently, scraping along the bottom and sides so all the ingredients are sitting in the liquid. The broth will eventually help cook the pasta, while the cream gives the sauce the rich body that makes this meal feel especially comforting.
Step 4: Add the Boursin and Italian Seasoning - Place both rounds of Boursin cheese into the slow cooker, then sprinkle in the Italian seasoning. You do not need to break the cheese apart or whisk it smooth at this stage. It will soften slowly as the sauce heats. Stir just enough to settle the cheese into the liquid, then put the lid on the slow cooker.
Step 5: Slowly Cook the Sauce - Cook the sauce on low for two and a half to three hours. Try to leave the lid closed during this stage, since opening it releases heat and can extend the cooking time. The onion will soften, the garlic will mellow, and the Boursin will become warm enough to blend easily into the broth and cream.
Step 6: Stir the Sauce Until Smooth - Remove the lid and stir the mixture thoroughly. Press any remaining pieces of Boursin against the side of the slow cooker with your spoon until they melt into the liquid. The sauce should look smooth, creamy, and evenly combined. Do not worry if it seems a little thinner than you expect, since the pasta will absorb some of that liquid as it cooks.
Step 7: Add and Submerge the Pasta - Pour the uncooked penne directly into the sauce. Stir carefully until the pasta is evenly distributed and every piece is sitting below the surface of the liquid. Submerging the pasta is important because any pieces left sticking out may cook unevenly or stay firm.
Step 8: Cook the Pasta Until Tender - Cover the slow cooker and switch the heat to high. Cook for thirty to forty five minutes, stirring once or twice during that time. Begin checking the pasta around the thirty minute mark, since different slow cookers can vary quite a bit. You want the penne tender but not mushy, with enough structure left to hold the creamy sauce.
Step 9: Melt In the Parmesan - Once the pasta is tender, add the shredded Parmesan cheese. Stir slowly until it has melted completely and the sauce looks thick, glossy, and creamy. If the pasta seems thicker than your family prefers, add a small splash of warm chicken broth and stir again until the sauce loosens.
Step 10: Garnish and Serve - Sprinkle the chopped parsley over the top just before serving. I like to spoon the pasta into shallow bowls while it is still hot, making sure everyone gets plenty of sausage and sauce. Add a little extra Parmesan at the table and serve it right away, when the sauce is at its creamiest.

Notes

Substitutions

Ground beef: Use one pound of browned and drained ground beef for a milder meat option.
Ground turkey: Turkey can replace the sausage when you want something lighter, though you may want to add a little extra Italian seasoning.
Spinach and herb Boursin: This variety gives the sauce a slightly greener, more herb forward character.
Ziti or cavatappi: Either pasta can replace the penne as long as you check it frequently during the final cooking stage.
Half and half: Use it instead of heavy cream for a slightly lighter sauce, keeping in mind that the finished texture may be less rich.
Vegetable broth: Vegetable broth can replace chicken broth if that is what you have in the pantry.
Pecorino Romano: This can stand in for Parmesan, though it has a saltier and sharper taste.

Variations

Spicy sausage pasta: Use hot Italian sausage and add crushed red pepper to the sauce before cooking.
Spinach sausage pasta: Stir in a few handfuls of baby spinach with the Parmesan and let it wilt for several minutes.
Mushroom version: Add sliced mushrooms with the onion for a deeper, earthy flavor that works especially well in fall.
Chicken Boursin pasta: Replace the sausage with cooked shredded chicken and stir it into the sauce before adding the pasta.
Sun dried tomato pasta: Add chopped drained sun dried tomatoes during the final thirty minutes for a tangy, slightly sweet bite.
Extra garlic version: Add another teaspoon of minced garlic when your family enjoys a stronger garlic flavor.
Broccoli pasta: Stir in small cooked broccoli florets with the Parmesan for extra color and an easy vegetable addition.

Tips and Tricks

Grate the Parmesan yourself: Freshly grated cheese melts into the hot sauce more smoothly than many packaged shredded varieties.
Drain the sausage well: Removing excess grease keeps the creamy sauce rich without allowing it to feel heavy or oily.
Keep the pasta submerged: Stir thoroughly after adding the penne so each piece has enough liquid around it to cook evenly.
Check the pasta early: Slow cookers heat differently, so begin testing the pasta at thirty minutes to prevent it from becoming too soft.
Stir during the final stage: One or two gentle stirs help move the pasta around and reduce the chance of pieces sticking together.
Adjust the sauce before serving: Add a splash of warm broth if the sauce becomes thicker than you like.
Serve soon after cooking: The pasta continues absorbing sauce as it rests, so the creamiest texture is found right after the Parmesan melts.
Taste before adding more salt: Sausage, broth, Boursin, and Parmesan all contain salt, so check the finished pasta before adding any extra.

Serving Ideas

Garlic bread: Use warm garlic bread to scoop up every bit of the creamy sauce left in the bowl.
Simple green salad: A crisp salad with a bright vinaigrette balances the richness of the pasta.
Roasted broccoli: The browned edges and slightly crisp texture give the meal a welcome vegetable contrast.
Green beans: Serve simply seasoned green beans when you need an easy side that the whole family recognizes.
Roasted asparagus: Asparagus adds freshness and works especially well for a spring family dinner.
Tomato cucumber salad: Juicy tomatoes and cool cucumbers add a lighter element beside the warm pasta.
Steamed peas: Peas can be served on the side or stirred directly into each bowl for a little sweetness.

Storage and Make Ahead Tips

Refrigerating leftovers: Let the pasta cool, transfer it to an airtight container, and refrigerate it for up to three days.
Reheating gently: Warm individual portions in the microwave in short intervals, stirring between each one.
Restoring the sauce: Add a spoonful of broth, cream, or milk before reheating to loosen the sauce.
Preparing the sausage early: Brown and drain the sausage up to two days ahead, then refrigerate it until you are ready to assemble the recipe.
Chopping ahead: Dice the onion, mince the garlic, and chop the parsley the night before to make prep faster.
Freezing considerations: Cream sauces and cooked pasta can change texture after freezing, so this meal is best enjoyed fresh or refrigerated.
Keeping it warm: Use the warm setting only briefly, since extended heat can make the pasta overly soft and cause it to absorb too much sauce.

Private Notes

Click here to add your own private notes.

Servings: servings