Introduction
Slow Cooker Amish Red Pepper Pork Pasta is a hearty and comforting meal that combines tender slow-cooked pork with sweet red peppers and pasta in a rich, flavorful sauce. Inspired by simple Amish-style cooking, this dish relies on wholesome ingredients and slow cooking to create a satisfying family dinner with minimal effort.
Ingredients
For the Pork Mixture
- 2 pounds (900 g) boneless pork shoulder or pork loin, cut into chunks
- 2 large red bell peppers, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces / 410 g) diced tomatoes, undrained
- 1 cup (240 ml) chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt (or to taste)
For the Pasta
- 12 ounces (340 g) penne, rotini, or egg noodles
- 2 tablespoons butter
- ½ cup grated Parmesan cheese (optional)
Garnish (Optional)
- Chopped fresh parsley
- Extra Parmesan cheese
Instructions
Step 1: Prepare the Slow Cooker
Place the pork chunks in the slow cooker. Add the sliced red peppers, onion, garlic, diced tomatoes, chicken broth, paprika, oregano, salt, and black pepper.
Step 2: Slow Cook
Cover and cook:
- On Low for 7–8 hours, or
- On High for 4–5 hours
The pork should be tender and easy to shred.
Step 3: Shred the Pork
Using two forks, shred the pork directly in the slow cooker and stir it into the sauce.
Step 4: Cook the Pasta
About 20 minutes before serving, cook the pasta according to package directions until al dente. Drain well.
Step 5: Combine
Stir the butter into the hot pasta. Add the pasta to the slow cooker and gently mix with the pork and pepper mixture.
Step 6: Serve
Sprinkle with Parmesan cheese and fresh parsley if desired. Serve warm.
Description
This comforting dish features melt-in-your-mouth pork, sweet red peppers, and tender pasta coated in a savory tomato-based sauce. The slow cooker develops rich flavors while keeping the pork juicy and tender. It’s a simple, budget-friendly meal that’s perfect for busy weeknights or relaxed family gatherings.
Tips
- Pork shoulder provides the richest flavor and becomes exceptionally tender when slow cooked.
- Avoid overcooking the pasta; it will continue to soften slightly when mixed with the hot sauce.
- Slice the peppers evenly for consistent texture.
- Taste and adjust the seasoning before serving.
- For a thicker sauce, leave the lid off during the final 20–30 minutes of cooking.
Variations
Creamy Version
Stir in 4 ounces (115 g) cream cheese during the last 30 minutes of cooking.
Spicy Version
Add ½ teaspoon crushed red pepper flakes or a diced jalapeño.
Cheesy Version
Mix in 1 cup shredded mozzarella or cheddar cheese before serving.
Vegetable-Packed Version
Add sliced mushrooms, zucchini, or spinach during the final hour of cooking.
Whole Wheat Option
Use whole wheat pasta for additional fiber and a heartier texture.
Correction & Success Notes
- If the sauce seems too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 20 minutes.
- If the sauce becomes too thick, add a little extra chicken broth.
- If using pork loin instead of pork shoulder, monitor cooking time carefully to prevent dryness.
- Cook the pasta separately for the best texture rather than adding it directly to the slow cooker.
Enjoy!
Serve this Slow Cooker Amish Red Pepper Pork Pasta with a crisp green salad, steamed vegetables, or warm bread. Its combination of tender pork, sweet peppers, and comforting pasta makes it a satisfying meal that the whole family will enjoy. Happy cooking!
