Description
Indulge in this creamy tomato ricotta pasta, featuring perfectly cooked penne or fusilli enveloped in a rich, garlicky tomato sauce, enhanced with herbs and smooth ricotta cheese. This easy-to-make dish delivers comforting flavors ideal for a weeknight dinner and can be garnished with fresh basil and extra Parmesan for a delicious finish.
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
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 rolling boil, using about 1 tablespoon of salt to flavor the water for the pasta.
- Cook the Pasta: Add the pasta to the boiling water and cook according to the package instructions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.
- Reserve Pasta Water: Before draining, scoop out about 1 cup of the starchy pasta cooking water and set it aside for later use in the sauce.
- Drain the Pasta: Drain the pasta using a colander but do not rinse it, preserving the surface starch for better sauce adherence. Set aside.
- Sauté Garlic: In a large skillet over medium heat, warm the olive oil. Add minced garlic and sauté for 1-2 minutes until fragrant and lightly golden but not burnt.
- Add Crushed Tomatoes: Pour in the crushed tomatoes and stir well to combine with the garlic and olive 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 meld the flavors.
- Taste and Adjust: Sample the sauce and adjust seasoning with more salt, pepper, or herbs as needed for balanced flavor.
- Add Ricotta Cheese: Reduce the heat to low and stir in the ricotta cheese until it is fully incorporated into the sauce, creating a creamy texture.
- Add Pasta Water: Gradually drizzle in the reserved pasta water as needed to achieve your desired sauce consistency, making it smooth and silky.
- Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the sauce and toss gently to ensure every piece is coated evenly.
- Add Parmesan Cheese: Stir in the grated Parmesan cheese until it melts into the sauce, enhancing creaminess and flavor.
- Taste Again: Give the pasta one final taste and adjust seasoning if necessary for a perfect balance.
- Serve: Plate the pasta into serving bowls or plates.
- Garnish: Top each serving with fresh basil leaves and sprinkle with extra Parmesan cheese for added flavor and visual appeal.
- Enjoy: Serve immediately and enjoy the rich, comforting flavors of this creamy tomato ricotta pasta.
- Cool Down Leftovers: Allow any leftovers to cool to room temperature before storing.
- Store Leftovers: Transfer cooled pasta to an airtight container and refrigerate for up to 3 days to maintain freshness.
- 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 Instructions: If freezing, store sauce and pasta separately before adding ricotta cheese. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Notes
- Reserve pasta water to help thin the sauce and add a silky texture when mixing with ricotta.
- Use penne or fusilli pasta for better sauce adherence; other similar shapes also work well.
- Adjust red pepper flakes according to preferred spice level or omit for a mild dish.
- Fresh basil added at the end boosts aroma and freshness.
- Do not rinse pasta after cooking to keep the natural starches that help the sauce cling better.
- Reheat gently on stovetop to avoid curdling the ricotta cheese.
- Freezing pasta with ricotta is not recommended as texture can change; freeze separately without ricotta.
