Description
Indulge in this creamy tomato ricotta pasta, featuring al dente penne or fusilli pasta enveloped in a rich tomato sauce enhanced with garlic, dried herbs, and creamy ricotta cheese. This comforting and easy-to-make dish is perfect for a satisfying weeknight dinner that combines classic Italian flavors with a smooth, luscious texture.
Ingredients
Scale
Pasta
- 12 ounces penne or fusilli pasta
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Cheese and Garnish
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Extra Parmesan for serving
Instructions
- Boil Water: Bring a large pot of salted water to a boil, using about 1 tablespoon of salt to season the water.
- Cook the Pasta: Add the pasta to the boiling water and cook according to package instructions, typically 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- Reserve Pasta Water: Before draining, scoop out about 1 cup of the pasta cooking water and set it aside.
- Drain the Pasta: Drain the cooked pasta in a colander; do not rinse. Set aside for combining later.
- Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add Crushed Tomatoes: Pour in the crushed tomatoes and stir to combine evenly with the garlic and oil.
- Season the Sauce: Stir in dried oregano, dried basil, red pepper flakes if using, and salt and pepper to taste. Let the sauce simmer gently for 10-15 minutes, stirring occasionally to develop flavor.
- Taste and Adjust: Check the seasoning of the sauce and adjust salt, pepper, or herbs as needed.
- Add Ricotta Cheese: Reduce the heat to low and gradually stir in the ricotta cheese until fully incorporated into the sauce, creating a creamy texture.
- Add Pasta Water: Slowly add the reserved pasta water to the sauce until the consistency is creamy and smooth, adjusting as needed for desired thickness.
- Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the sauce and toss gently to coat each piece evenly.
- Add Parmesan Cheese: Stir in the grated Parmesan cheese until melted and fully incorporated for added flavor and creaminess.
- Taste Again: Make a final seasoning check and adjust if necessary with more salt, pepper, or herbs.
- Serve: Plate the pasta into bowls or on plates for serving.
- Garnish: Top each serving with fresh basil leaves and extra grated Parmesan for garnish and enhanced flavor.
- Enjoy: Dig in immediately and savor the delicious creamy tomato ricotta pasta.
- Storing Leftovers – Cool Down: Allow any leftovers to cool to room temperature before storing.
- Store in Containers: Transfer leftovers to airtight containers and refrigerate for up to 3 days.
- Reheat: Reheat leftovers gently in a skillet over medium heat, adding a splash of water or olive oil if the sauce is too thick.
- Freezing (Optional): Freeze the pasta and sauce separately (before adding ricotta cheese) for up to 3 months. Thaw overnight in the refrigerator before reheating and adding ricotta fresh.
Notes
- You can substitute penne or fusilli with any short pasta shape you prefer.
- Reserve pasta water is essential to achieve the perfect sauce consistency.
- Adjust red pepper flakes quantity according to your heat preference or omit for no heat.
- Fresh basil adds a bright herbaceous note, but can be omitted if unavailable.
- Do not rinse the pasta after draining to allow the sauce to cling better.
- Ricotta should be stirred in at low heat to avoid curdling.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Reheat gently to avoid drying out the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
