For the Italians among you, that title probably sends a cold shiver down your spine. And yeah, at first, it does sound pretty unconventional. But stick with us. Cooking pasta in your slow cooker is actually a fantastic way to prep a yummy, no-fuss meal. Plus, if you’re busy – and haven’t got time to whip up an elaborate dish – you won’t have to spend hours chopping, blending and stirring. Just chuck everything in and let it work its magic.
In this mini guide, we’ll run you through the best kinds of pasta to use, share a few recipes, and explain the common mistakes you’ll need to avoid. Let’s get going…
Why slow cooking pasta can work
Put down the pots and switch off the kettle. Here’s why slow cooking pasta actually makes a whole lot of sense…
Even cooking – Slow, steady heat makes the pasta cook evenly, without any hot spots or undercooked areas. How’s that for pasta perfection?
Flavour infusion – The longer cooking time lets the pasta absorb the flavours from the sauce and any other ingredients – in theory, making for a tastier dish!
Hands-off convenience – Once you set up your slow cooker and get things going, that’s it. Walk away, put your feet up and let it handle tonight’s chow. It’s ideal for busy days when you haven’t got time to stand over the stove. Or those ones where you just can’t be bothered to cook something fancy.
The best pasta types for the slow cooker
If you’re like us, you’ve probably got a favourite type or shape of pasta (shoutout tagliatelle). But when it comes to slow cooking, not every piece of pasta is made equal. Why though? Well, some just hold up better than others in a slow cooker. While others become pure slop. Yuck. And you don’t want a disappointing dinner. So, when you head to the shops, make sure you pop some of these in your basket…
Short pasta – Shapes like penne, rigatoni and ziti are all winners for slow cooking. They’ve got a sturdy structure that’ll easily withstand longer cooking times without turning into mush.
Whole wheat pasta – It’s a bit more robust and handles slow cooking a lot better than standard pasta. Plus, it adds a slightly nutty flavour to your meal if you’re into that.
Lentil or chickpea pasta – These protein-rich pasta alternatives are slow cooking staples. They hold their shape and add a different sort of texture to your dish. It’ll make a nice change from the usual too.
Lasagna pasta sheets – If you haven’t tried it yet, making lasagna in a slow cooker is another fab midweek meal. Grab some no-boil lasagna pasta sheets, and they’ll cook perfectly – zero pre-boiling required.
How to cook pasta in a slow cooker
You don’t have to be Gordon Ramsay to get this right. Here’s a step-by-step guide to help you get started:
Ingredients:
450g of pasta (pick a type that works well in a slow cooker).
4 cups of water (or broth for extra flavour).
1 teaspoon of salt.
1 tablespoon of olive oil (optional, to prevent sticking).
Instructions:
Prepare the slow cooker – Start by greasing the inside of your slow cooker with some cooking spray or a small amount of olive oil. It’ll stop the pasta from sticking.
Add the water and salt – Pour 4 cups of water (or broth) into the slow cooker. Then add 1 teaspoon of salt to the water. The salt will season the pasta and bring out its flavour - so, don’t forget it.
Add the pasta – Pop the pasta into the slow cooker. If you’re using long pasta like spaghetti, you can always break it in half to make it fit better. Just don’t let any Italian nonnas see you do it.
Cook on low – Cover the slow cooker and set it to a low heat. You’ll need to cook the pasta for about 2 to 3 hours, or until it’s nice and tender. We suggest checking the pasta after 2 hours to see if it’s done. Just remember, the cooking time can really vary depending on the type of pasta and the slow cooker you’re using.
Stir gently – After the first hour, give the pasta a gentle stir to stop it from clumping together. You can stir it a couple more times while it cooks if you need to.
Test for doneness – No, you don’t have to lob it at the wall to see if it sticks. Once the pasta is tender, switch off the slow cooker. Then grab a fork and test it for doneness. It should be al dente, where it’s cooked, but still has a slight bite to it.
Serve and enjoy – Drain the pasta if there’s any leftover liquid left in the slow cooker. Once you’ve done that, serve it hot with your favourite sauce and toppings. Bon appetit!
Common mistakes to avoid
While slow cooking pasta is pretty simple, there’s a few culinary mishaps you’ll need to watch out for:
Overcooking – This one’s the biggest culprit. Overcooked pasta isn’t appetising at all. Check the pasta regularly and remove it from the slow cooker as soon as it’s al dente.
Not enough liquid – If you don’t add enough liquid, your pasta will quickly dry out and stick to the bottom of the slow cooker. It’ll taste pretty nasty and make the washing up post-dinner a right pain. To avoid that, try to use at least 4 cups of liquid for every 450g of pasta.
Not stirring – Stir, stir, stir. Stirring the pasta helps to stop it from sticking together. And it’ll mean it cooks evenly too. A gentle stir every hour or so should be more than enough.
Using the wrong pasta – Some pasta types (like angel hair or thin spaghetti) can get really mushy and soft. Stick to the sturdier types of pasta that we mentioned earlier.
Adding sauce too early – If you’re making pasta with a sauce – and you probably are – don’t add the sauce at the very start. The pasta can absorb too much of the liquid and become really soggy. So, hold off, and add the sauce in the last 30 minutes of cooking.
Al what?
Al dente just means that the pasta is cooked but still has a slight firmness to it. It’s the perfect level of doneness for pasta – giving it a nice texture that isn’t overcooked and squishy.
How to cook pasta with sauce in the slow cooker
If you want to take your slow cooked pasta up a notch, you’ll need to add in some sauce…
Ingredients:
450g of pasta.
4 cups of water (or broth).
1 teaspoon of salt.
1 tablespoon of olive oil (optional).
2 cups of your favourite pasta sauce.
450g of ground beef or Italian sausage (optional).
1 onion, chopped.
2 cloves of garlic, minced.
1 cup of frozen vegetables (like bell peppers, zucchini or spinach)
1 cup of grated cheese (parmesan or mozzarella work best).
Instructions:
Prep your slow cooker - Grease the inside of the slow cooker with a small amount of olive oil or some cooking spray.
Cook the meat (if using) – If you’re planning to use some Italian sausage or ground beef, brown it in a pan over a medium heat first. Drain any excess fat and set it to one side for now.
Sauté the onions and garlic – In the same pan, sauté the chopped onion and minced garlic until they’re soft and fragrant. Done that? Add the sautéed onions and garlic to the slow cooker.
Add the pasta and liquid – Pour 4 cups of water (or broth) into the slow cooker. Add in 1 teaspoon of salt and a tablespoon of olive oil (if using). Pour in the pasta and stir to combine.
Cook the pasta – Cover up the slow cooker and put it on a low heat. Cook the pasta for 2 to 3 hours, or at least until it’s tender. After 2 hours, check the pasta to see whether it’s done.
Add the sauce and meat – When the pasta’s almost ready, pour the pasta sauce and the cooked meat (if you’re using any) into the slow cooker. Stir it all to combine it together.
Add the vegetables – Add the frozen veg to the slow cooker and give it a stir. Cook for another 30 minutes to let the flavours really meld together.
Add the cheese – In the last 10 minutes of cooking, sprinkle a generous amount of grated cheese over the pasta and sauce. Cover the slow cooker again and let the cheese melt.
Serve it up – Once the cheese is melted and the pasta is tender, turn off the slow cooker. Serve the pasta hot with some fresh herbs on top.
Need more advice?
Our slow cooker tips don’t stop there. For another scrumptious recipe idea, here’s how to make slow cooker Bolognese: a step-by-step guide. And if you’ve got the time on a Sunday, check out how to cook lamb in a slow cooker: a step-by-step guide too. It’ll definitely go down a treat with the family.
