Add all ingredients besides the cornstarch and brown sugar to a 7 quart Crock-Pot Slow Cooker and stir
Place the lid on and cook on high for 3 hours
Remove lid, scoop out 3 tbsp of sauce and add it to a small bowl. Whisk in 3 tbsp of cornstarch and stir until smooth
Pour the cornstarch slurry back into the Crock-Pot Slow Cooker along with the brown sugar and stir
Cover and cook for 1 more hour
Serve with parmesan cream sauce over rotini
