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Slow Cooker Italian Sausage Ragu and Bucatini Pasta |Cooking With Carolyn

Copyright © 2017 by Cooking With Carolyn

Yield: 6 Servings


· 1 to 1½ Pounds Italian Sausage, Pork or Turkey, Hot or Mild, casings removed

· ¼ Cup Diced Onions

· ¼ Cup Diced Green Bell Pepper

· ¼ Cup Diced Celery

· ¼ Cup Shredded Carrots

· ¼ Cup Diced Crimini Mushrooms

· 2 Cloves Garlic, finely minced

· 1 Bay Leaf

· ¼ Fresh Chopped Basil

· 1½ Teaspoons Dried Oregano

· 1 Teaspoon Dried Thyme

· 1 Teaspoon Black Pepper

· ½ Teaspoon or To Taste Salt*

· 1 Teaspoon Grand Diamond All Purpose Seasoning

· 1, 29 Ounce Can Tomato Sauce

· 1, 14 or 15 Ounce Can Diced Tomatoes

· 1, 6 Ounce Can Tomatoes Paste

· 1½ Tablespoons Honey

· 1 Pound Dry Bucatini Pasta

· Garnish:

o To Taste Fresh Parmesan Cheese

o To Taste Fresh Basil

*Note: Italian sausage contains sodium so be mindful of the additional salt that is added.


Wash, prepare, and chop all of the ingredients. Once the casings are removed from the sausage, break them up into smaller pieces.

Place all of the ingredients, EXCEPT the pasta, into the slow cooker. Stir. Cook the sauce on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours. Once the sauce is done, bring a large pot of water to a boil. Add 2 to 3 tablespoons of salt to the boiling water. Boil the pasta for the recommended cooking time. Once done, drain the pasta, do not rinse. (Tip: Add 1 or 2 tablespoons of olive oil (or oil of your choice) or 2 to 3 tablespoons of the sauce to the pasta to keep it from sticking while you prepare the side dishes, if any.)

Ladle the desired amount of sauce over the desired amount of pasta. Garnish with parmesan cheese and fresh basil. Serve hot.


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