Tomato Garlic Ricotta Penne

The scent of garlic hitting hot olive oil still pulls me into the kitchen like nothing else. I discovered this recipe during a week when I needed something comforting but not heavy, and now it's become my go-to when friends say they're coming over and I haven't planned anything elaborate.

Last summer, my neighbor Sarah dropped by unexpectedly while I was making this. She ended up staying for dinner, and we ate straight from the skillet on my tiny balcony while the sun went down. Sometimes the simplest meals create the best memories.

Ingredients

• 400 g penne pasta: The ridges catch the sauce perfectly, though I've used rigatoni in a pinch and it works beautifully
• 2 tbsp olive oil: Use the good stuff here since it carries the garlic flavor through the whole dish
• 4 garlic cloves, minced: Don't be shy with fresh garlic, it's the backbone of the sauce
• 1 medium onion, finely chopped: Takes about 5 minutes to become translucent and sweet
• 800 g (2 cans) crushed tomatoes: San Marzano if you can find them, they're worth the extra dollar
• 1 tsp sugar: Just enough to balance the acidity without making it sweet
• 1/2 tsp crushed red pepper flakes: Optional, but I love the gentle warmth it adds
• Salt and freshly ground black pepper: Taste as you go, the tomatoes need more salt than you'd expect
• 200 g ricotta cheese: Full fat gives you those luxurious dollops everyone fights over
• 1/2 cup fresh basil leaves, torn: Tear by hand just before serving to release those aromatic oils
• 50 g grated Parmesan cheese: Plus extra for serving because nobody ever regretted more cheese

Instructions

Get your pasta water bubbling:

Bring a large pot of salted water to a rolling boil and cook the penne until it's just tender with a tiny bite in the center. Save about 1/2 cup of that starchy cooking water before draining, it's liquid gold for bringing sauces together.

Build your flavor base:

While the pasta works, warm the olive oil in a large skillet over medium heat. Add your garlic and onion, cooking them for 2 to 3 minutes until they're soft and your kitchen starts smelling incredible.

Let the sauce simmer:

Pour in the crushed tomatoes along with the sugar, red pepper flakes if you're using them, and season with salt and pepper. Let it bubble gently for 10 to 12 minutes, stirring now and then as it thickens.

Bring it all together:

Add the drained penne right into your sauce and toss until every piece is coated. Splash in some of that reserved pasta water if it looks too thick, you want everything glossy and clinging to the pasta.

Add the creamy finish:

Gently fold in the ricotta, half your basil, and the Parmesan. Let it cook for just 1 to 2 minutes more, until the cheese warms through and everything gets friendly.

Serve it up:

Divide among plates and scatter the remaining basil on top. Pass extra Parmesan around the table and watch people's faces light up.

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My brother claimed he didn't like ricotta until he tried this pasta. Now he requests it every time he visits, and I've caught him scraping the bowl more than once.

Making It Your Own

Sometimes I'll add a handful of spinach right at the end, letting it wilt in the warm pasta. It's an easy way to sneak in some greens without changing the flavors you love.

Perfect Pairings

A crisp Pinot Grigio cuts through the richness beautifully. I also love a simple green salad with lemon vinaigrette on the side, something bright and sharp to balance the creamy pasta.

Make Ahead Wisdom

The sauce actually tastes better the next day, so don't hesitate to double it and keep some in the fridge. Just reheat gently and toss with freshly cooked pasta when you're ready.

• Add the ricotta cold right before serving for those distinct creamy pockets
• Extra sauce freezes beautifully for up to three months
• Always reserve more pasta water than you think you'll need

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There's something about tearing basil by hand that feels like a small act of love. This pasta is proof that simple ingredients, treated with care, become something extraordinary.

Recipe FAQs

→ Can I use dried basil instead of fresh?

Fresh basil provides the best flavor and aroma, but you can substitute 1 tablespoon of dried basil if needed. Add it during the simmering stage so it has time to rehydrate and infuse the sauce.

→ What pasta shapes work best?

Penne, rigatoni, or fusilli are ideal because their ridges and hollows catch the sauce beautifully. Any short pasta with texture will work well with this creamy tomato preparation.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to restore the creamy consistency. The pasta may absorb more sauce as it sits.

→ Can I make this dairy-free?

Substitute the ricotta with a dairy-free alternative or simply increase the Parmesan with a vegan version. You can also add extra olive oil or a splash of coconut cream for richness without dairy.

→ Is the red pepper flakes necessary?

Red pepper flakes are optional and add gentle warmth. If you prefer a milder dish, omit them entirely. For more heat, increase to 1 teaspoon or add fresh chili while sautéing the garlic.