April Showers Dinner Fix: Only 5 ingredients total. Throw it together in minutes and let the machine do the heavy lifting all afternoon.

This 5-ingredient slow cooker twist dinner is exactly what I lean on during those rainy, gray Midwestern afternoons when I know I’ll be wiped by dinnertime. Uncooked gemelli pasta simmers low and slow right in a rich, crimson tomato sauce with smoky sausage, so the whole thing turns into a thick, glossy, almost braised-feeling pasta bake without any extra pots. It’s not traditional to cook pasta this way (no separate boiling), but that’s the beauty: you toss everything in the slow cooker in minutes, let it bubble away all afternoon, and come back to spiraled noodles that are tender, saucy, and ready to scoop straight from the crock.

Ladle this slow cooker gemelli into bowls and top with an extra sprinkle of shredded mozzarella if you like things extra cheesy. It’s hearty enough to stand alone, but I love it with a simple green salad tossed in vinaigrette or a bagged Caesar kit when time is tight. If you have a few extra minutes, warm up some frozen garlic bread or slice a crusty baguette to swipe through all that velvety tomato sauce. A sparkling water with lemon or a glass of red wine makes it feel a little more like a cozy, stay-in date night than a throw-together slow cooker meal.

Servings: 6

1 pound uncooked gemelli pasta

Lightly coat the inside of a 5- to 6-quart slow cooker with cooking spray or a thin swipe of oil to help with cleanup.

Pour the jar of marinara sauce into the slow cooker. Add the chicken broth and whisk or stir together until evenly combined into a smooth, deep red base.

Stir in the sliced smoked sausage so the pieces are submerged in the sauce. This will let them slowly release flavor into the liquid as everything cooks.

Add the uncooked gemelli pasta and 1 1/2 cups of the shredded mozzarella. Stir well, making sure the pasta is mostly covered by the sauce mixture. It’s okay if a few pieces peek out on top; they’ll sink as they soften.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the gemelli is tender but not mushy. Avoid opening the lid during the first 2 1/2 hours so the heat and moisture stay trapped and the sauce can thicken into a velvety, glossy reduction.

Once the pasta is tender and the sauce has thickened and darkened to a rich crimson, give everything a gentle stir, scraping up any caramelized edges from the sides of the crock and folding them back into the sauce for extra flavor.

Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top. Cover again and cook on LOW for 10 to 15 minutes, just until the cheese is melted, bubbly, and slightly browned around the edges.

Turn the slow cooker to WARM. Let the pasta sit for 5 to 10 minutes with the lid slightly ajar to allow the sauce to thicken a bit more. Serve straight from the slow cooker, scooping down deep so you get plenty of saucy, curled gemelli in each portion.

If you prefer a little heat, use spicy Italian sausage instead of smoked sausage, or stir in a pinch of red pepper flakes along with the pasta. For a creamier version, replace 1/2 cup of the chicken broth with heavy cream, stirring it in at the beginning so it slowly melds into the sauce. You can also swap in turkey sausage or chicken sausage to lighten things up without losing that savory kick. If your slow cooker runs hot, start checking the pasta at the 2 1/2-hour mark so it doesn’t overcook; if it seems dry before the pasta is done, stir in an extra 1/2 cup warm broth. For make-ahead prep, slice the sausage and shred the cheese the night before, then in the morning you just dump, stir, and go. Leftovers reheat well with a splash of broth or water to loosen the sauce and bring back that glossy, just-cooked texture.