Description
Creamy Tomato Ricotta Pasta is a comforting and flavorful dish featuring al dente pasta tossed in a rich, garlicky tomato sauce laced with herbs and luxuriously creamy ricotta and Parmesan cheeses. This easy-to-make recipe is perfect for a weeknight dinner, offering a harmonious blend of fresh basil and a hint of heat from optional red pepper flakes.
Ingredients
Scale
Pasta
- 12 ounces of pasta (penne or fusilli)
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
Cheeses and Garnishes
- 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 rolling boil, adding about 1 tablespoon of salt to season the water for cooking the pasta.
- Cook the Pasta: Add the pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the starchy cooking water to help adjust sauce consistency later.
- Drain the Pasta: Drain the pasta in a colander but do not rinse, then set aside.
- Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden.
- Add Crushed Tomatoes: Pour in the crushed tomatoes and stir to combine with the garlic and oil.
- Season the Sauce: Add dried oregano, dried basil, red pepper flakes if using, and season with salt and pepper. Let the sauce simmer gently for 10-15 minutes, stirring occasionally to develop flavor.
- Taste and Adjust: Taste the sauce and adjust seasoning as needed to balance flavors.
- Add Ricotta Cheese: Reduce the heat to low and stir in the ricotta cheese until it is fully incorporated, creating a creamy texture.
- Add Pasta Water: Gradually add the reserved pasta cooking water a little at a time until the sauce reaches your desired creamy consistency.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the tomato-ricotta sauce, gently tossing to coat all the pasta evenly.
- Add Parmesan Cheese: Stir in the grated Parmesan cheese until melted and the sauce becomes smooth and creamy.
- Taste Again: Adjust the seasoning with additional salt, pepper, or red pepper flakes if needed.
- Serve: Plate the pasta into bowls or plates for serving.
- Garnish: Top each serving with fresh basil leaves and extra Parmesan cheese for added flavor and presentation.
- Enjoy: Serve immediately and savor this rich and comforting pasta dish.
- Storing Leftovers – Cool Down: Allow any leftovers to cool to room temperature before storing.
- Store in Containers: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Reheat: Reheat leftovers in a skillet over medium heat, adding a splash of water or olive oil if the sauce has thickened too much.
- Freezing: For longer storage, freeze the sauce and pasta separately (before adding ricotta) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Notes
- Use penne or fusilli pasta as they hold the sauce well.
- Reserve pasta water to adjust sauce consistency and keep it silky.
- Red pepper flakes are optional; add them to taste if you like a bit of heat.
- Do not rinse pasta after draining to retain starchy surface for better sauce adherence.
- Store leftovers in separate containers for pasta and sauce if freezing.
- For a dairy-free version, substitute ricotta and Parmesan with plant-based alternatives.
- Fresh basil leaves add brightness; add just before serving to retain flavor.
