Tomato Garlic Ricotta Penne (Printable)
Creamy pasta with garlicky tomato sauce, fresh ricotta, and basil - ready in 30 minutes.
# What You Need:
→ Pasta
01 - 14 oz penne pasta
→ Sauce
02 - 2 tbsp olive oil
03 - 4 garlic cloves, minced
04 - 1 medium onion, finely chopped
05 - 28 oz crushed tomatoes (2 cans)
06 - 1 tsp sugar
07 - 1/2 tsp crushed red pepper flakes
08 - Salt and freshly ground black pepper, to taste
→ Cheese & Herbs
09 - 7 oz ricotta cheese
10 - 1/2 cup fresh basil leaves, torn
11 - 1/2 cup grated Parmesan cheese, plus extra for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and onion; sauté 2–3 minutes until softened and fragrant.
03 - Stir in crushed tomatoes, sugar, red pepper flakes, salt, and black pepper. Simmer 10–12 minutes, stirring occasionally.
04 - Add drained penne to the sauce. Toss thoroughly, adding reserved pasta water as needed for silky consistency.
05 - Gently fold in ricotta cheese, half the basil, and grated Parmesan. Cook 1–2 minutes until heated through.
06 - Divide among plates. Top with remaining basil and additional Parmesan.
# Expert Tips:
01 -
- The ricotta creates these velvety pockets throughout the pasta that make every bite feel special
- It comes together in under 30 minutes but tastes like something that simmered all afternoon
02 -
- The ricotta works best when you add it off the heat or just at the very end, otherwise it can separate and look grainy
- That splash of pasta water is the secret to restaurant texture, don't skip it
03 -
- Don't rinse your pasta after draining, that starch helps the sauce cling
- Room temperature ricotta incorporates more smoothly than cold from the fridge