This 5-ingredient slow cooker orecchiette feast is my go-to when I want a big, hearty, stick-to-your-ribs pasta for the guys on Father’s Day without being chained to the stove. Dry orecchiette slowly soaks up a rich, meaty, umami-packed sauce right in the slow cooker, so you’re not boiling separate pots of water or fussing with a bunch of pans. It’s very Midwest in spirit—comforting, brown-and-bubbly, and built for second helpings—while still being practical enough to throw together between work emails and weekend errands.
Spoon the orecchiette into warm bowls and top with extra grated Parmesan and a crack of black pepper if you have it. It’s great alongside a simple green salad, garlic bread, or a pan of roasted broccoli or green beans.
For Father’s Day, I usually set it out with a bowl of mixed olives, a store-bought Caesar salad kit, and some crusty bread to mop up the glossy sauce. It also pairs nicely with a cold beer or a glass of red wine for the grown-ups and sparkling water or lemonade for everyone else.
Ingredients
1 lb dry orecchiette pasta
1 lb Italian sausage (mild or hot, casings removed)
24 oz jar thick marinara or tomato-basil pasta sauce
4 cups low-sodium beef broth
1 cup grated Parmesan cheese, plus more for serving
Directions
Brown the sausage: In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a spoon, until deeply browned and caramelized, 7–10 minutes. This is where a lot of that glossy, umami-rich flavor comes from, so let some bits get nicely browned. Drain off excess fat if there’s a lot.
Layer in the slow cooker: Add the browned sausage to the bottom of a large slow cooker (5–6 quarts). Pour in the marinara sauce and beef broth, and stir well to combine into a loose, meaty sauce.
Add the dry orecchiette: Stir in the dry orecchiette, making sure all the little cup-like shapes are submerged in the sauce and liquid as much as possible. It’s okay if a few are peeking out; they’ll soften as they cook, but give everything a good stir to coat.
Slow cook until tender: Cover and cook on LOW for 3–4 hours, or on HIGH for about 1.5–2 hours, stirring once or twice if you can. The pasta should be just tender and the sauce thick, glossy, and clinging to every piece. If the pasta looks a bit dry at any point, stir in a small splash (2–4 tablespoons) of hot water or broth and continue cooking.
Finish with Parmesan: Once the orecchiette is tender, turn the slow cooker to WARM. Stir in 1 cup grated Parmesan cheese until it melts into the sauce, making it extra creamy and rich. Taste and adjust seasoning if needed with a pinch of salt.
Serve: Let the pasta sit, covered, on WARM for 5–10 minutes to thicken slightly and develop that deeply caramelized, glossy look. Give it one last stir, then serve straight from the slow cooker with extra Parmesan on the side.
Variations & Tips
You can easily tweak this to fit your crew and what you have on hand. Swap the Italian sausage for ground beef or turkey if that’s what’s in the fridge, but keep in mind sausage adds a lot of built-in seasoning and umami. If you like spice, use hot Italian sausage or stir in a pinch of crushed red pepper with the sauce.