Slow Cooker Sausage Tagliatelle

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    10hrs 35mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    633
based on 1 ratings

This rich, slow-cooked pasta sauce will bubble away in the slow cooker while you're at work. Just add pasta, basil and parmesan when you get home and enjoy a quick, warming midweek dinner.

recipe updated 8 Oct 2019

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Button mushroom icon
    Button mushroom
    2 cups (173g)
  • Garlic clove icon
    Garlic clove
    2
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (15ml)
  • Sausage icon
    Sausage
    8 (880g)
  • Tinned chopped tomatoes icon
    Tinned chopped tomatoes
    13 ounces (about 1½ cups)
  • Beef stock icon
    Beef stock
    ½ cup (144ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Water icon
    Water
    as needed
  • Salt icon
    Salt
    as needed
  • Tagliatelle icon
    Tagliatelle
    2⅛ cups
  • Fresh basil icon
    Fresh basil
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    as needed

Tools

  • kCook icon Stove
  • kCook icon Skillet pan
  • kCook icon Saucepan
  • kCook icon Slow cooker bowl
  • kCook icon Medium cast iron skillet

Step preview

  1. Heat sunflower oil to a clean medium cast iron skillet
  2. Add sausage to the medium cast iron skillet
  3. Fry until lightly browned
  4. Transfer content of medium cast iron skillet to slow cooker bowl
  5. Add onion to the medium cast iron skillet
  6. Fry until softened
  7. Add button mushroom and garlic clove to the medium cast iron skillet
  8. Fry - 2 min, medium heat
  9. Add tinned chopped tomatoes, beef stock and salt & pepper to the medium cast iron skillet
  10. Boil while stirring occasionally
  11. Transfer content of medium cast iron skillet to slow cooker bowl and cover
  12. Cook until cooked through - 8 hr, low heat
  13. Add water and salt to a clean saucepan
  14. Boil
  15. Add tagliatelle to the pasta
  16. Drain
  17. Slice
  18. Cook until tender - 8 min
  19. Garnish with fresh basil and parmesan cheese
  20. Serve
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