Description
Creamy Tomato Ricotta Pasta is a comforting and easy-to-make dinner recipe featuring perfectly cooked penne or fusilli pasta enveloped in a flavorful tomato sauce enriched with garlic, herbs, and creamy ricotta cheese. This dish is ideal for weeknight dinners when you want something delicious yet simple to prepare.
Ingredients
Scale
Pasta
- 12 ounces 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 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 rolling boil using about 1 tablespoon of salt.
- Cook the Pasta: Add the pasta to the boiling water and cook according to package instructions, typically 8-10 minutes until al dente, stirring occasionally to prevent sticking.
- Reserve Pasta Water: Before draining the pasta, scoop out about 1 cup of the starchy pasta water and set aside for adjusting the sauce consistency.
- Drain the Pasta: Drain the pasta using a colander but do not rinse it, so the sauce will adhere better.
- Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until it becomes fragrant but not browned.
- Add Crushed Tomatoes: Pour the crushed tomatoes into the skillet, stirring to combine with the garlic.
- Season the Sauce: Stir in 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 flavors.
- Taste and Adjust: Taste the sauce and adjust salt, pepper, or herbs as needed to your preference.
- Add Ricotta Cheese: Reduce heat to low and gently fold in the ricotta cheese until it melts and blends evenly into the tomato sauce, creating a creamy texture.
- Add Pasta Water: Gradually add the reserved pasta water a little at a time to loosen the sauce, achieving the desired creamy consistency.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and toss gently to coat every piece of pasta with the creamy tomato ricotta sauce.
- Add Parmesan Cheese: Stir in the grated Parmesan cheese until fully melted and the sauce turns richer and creamier.
- Taste Again: Check seasoning one last time and adjust with salt or pepper if necessary.
- Serve: Plate the pasta into serving bowls.
- Garnish: Top each serving with fresh basil leaves and sprinkle with extra Parmesan cheese for added flavor and presentation.
- Enjoy: Serve immediately and savor the creamy, comforting flavors of this simple dinner.
- Store Leftovers: Let leftovers cool to room temperature, then transfer 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 needed to loosen the sauce.
- Freezing: Freeze the sauce and pasta separately before adding ricotta for up to 3 months. Thaw in the refrigerator overnight before reheating.
Notes
- Do not rinse the pasta after draining to help sauce cling better.
- Adjust red pepper flakes according to your preferred spice level.
- Reserved pasta water contains starch that helps to thicken and emulsify the sauce for a creamier texture.
- Use fresh basil leaves for garnish to add a fresh herbaceous note.
- Ricotta cheese should be added off the heat to prevent curdling.
- Freezing is best done before adding ricotta to maintain texture upon reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: creamy tomato ricotta pasta, easy pasta recipe, weeknight dinner, Italian pasta, ricotta pasta sauce, penne pasta recipe, fusilli pasta recipe, comfort food, vegetarian pasta
