If you’re craving a dish that’s hearty, comforting, and downright irresistible, then you are going to love this Creamy Tomato Ricotta Pasta Recipe. Imagine perfectly cooked pasta tossed in a luscious tomato sauce, brightened with fragrant herbs, and given a velvety richness thanks to the creamy ricotta cheese. It’s a delightful weeknight dinner that feels special but comes together with such ease. Every bite is a harmonious blend of tangy, savory, and creamy that keeps you coming back for more. Trust me, once you make this, it will quickly become one of your favorite go-to meals!
Ingredients You’ll Need
Getting started on this Creamy Tomato Ricotta Pasta Recipe is refreshingly simple because it relies on staple ingredients that pack a serious punch in flavor and texture. Each component plays an important role, whether it’s the olive oil providing a silky base or the herbs infusing aromatic depth, making the finished dish both colorful and comforting.
- 12 ounces pasta (penne or fusilli): These shapes hold the sauce beautifully for every forkful.
- 2 tablespoons olive oil: Adds richness and helps carry the flavors when sautéing garlic.
- 3 cloves garlic, minced: Brings bright, fragrant notes that lift the sauce.
- 1 can (28 ounces) crushed tomatoes: The vibrant, tangy foundation of the sauce.
- 1 teaspoon dried oregano: Gives an earthy, warm undertone classic to Italian dishes.
- 1 teaspoon dried basil: Adds a sweet, slightly peppery flavor that complements tomatoes.
- 1/2 teaspoon red pepper flakes (optional): For a subtle kick if you like a hint of heat.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- 1 cup ricotta cheese: The star for creaminess that softens and enriches the sauce.
- 1/2 cup grated Parmesan cheese: Adds a sharp, nutty finish and extra depth.
- Fresh basil leaves for garnish: To brighten the final presentation and add freshness.
- Extra Parmesan for serving: For sprinkling on top just before enjoying.
How to Make Creamy Tomato Ricotta Pasta Recipe
Step 1: Prepare the Pasta
Start by bringing a large pot of salted water to a rolling boil. The salt seasons the pasta from within as it cooks. Add your choice of penne or fusilli pasta and cook according to the package instructions until al dente, usually around 8 to 10 minutes. Be sure to stir occasionally to prevent sticking. Before draining, scoop out about one cup of the starchy pasta water – this miracle liquid helps loosen the sauce later. Drain the pasta in a colander but don’t rinse it; the starches on the pasta help the sauce cling beautifully.
Step 2: Make the Tomato Sauce
While the pasta cooks, warm the olive oil in a large skillet over medium heat. Toss in the minced garlic and sauté it gently for 1 to 2 minutes until fragrant and golden but not burnt — garlic is the soul of this sauce, so treat it with care! Next, pour in the crushed tomatoes and stir to blend. Sprinkle in the dried oregano, dried basil, red pepper flakes if you want a touch of spice, and season with salt and pepper. Let this simmer gently for about 10 to 15 minutes, stirring every now and then. This slow simmer thickens the sauce and allows the flavors to harmonize.
Step 3: Stir in the Ricotta Cheese
Turn the heat to low and add the ricotta cheese to the tomato sauce. Stir continuously until the ricotta is fully incorporated, imparting a creamy texture and mellow richness. If the sauce feels too thick, gradually add some reserved pasta water until you reach your ideal consistency — smooth, creamy, and perfectly coating every noodle.
Step 4: Combine Pasta and Sauce with Parmesan
Add the drained pasta directly into the skillet with your creamy sauce. Gently toss everything together to make sure each piece is luxuriously coated. Finally, sprinkle in the grated Parmesan cheese and stir until it melts into the sauce, adding a wonderfully sharp and nutty layer to the flavor profile. Taste and adjust seasoning if needed – this is your moment to make the dish shine.
Step 5: Serve and Enjoy
Spoon the creamy tomato ricotta pasta into bowls, ready to delight. This comforting meal is begging to be savored while warm, topped with fresh basil leaves and perhaps an extra sprinkle of Parmesan. Prepare yourself for many compliments and requests for seconds!
How to Serve Creamy Tomato Ricotta Pasta Recipe
Garnishes
Fresh basil leaves bring a pop of color and herbal brightness that contrasts beautifully with the creamy sauce. A generous dusting of freshly grated Parmesan on top adds texture and that irresistible savory punch.
Side Dishes
This dish pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette, which cuts through the richness of the pasta. Garlic bread or a warm baguette make excellent companions too, perfect for soaking up any leftover sauce on your plate.
Creative Ways to Present
Elevate your presentation by serving the pasta in shallow bowls with a spiral of ricotta dolloped on top, drizzled with a teaspoon of good-quality olive oil, and a scattering of microgreens or edible flowers for a fresh, elegant touch. Personalize the recipe by adding roasted vegetables or crispy pancetta for extra texture and flavor.
Make Ahead and Storage
Storing Leftovers
Allow any leftover creamy tomato ricotta pasta to cool to room temperature before transferring it to an airtight container. Properly stored, it will keep in the refrigerator for up to three days, making it a convenient option for lunch or a quick dinner later in the week.
Freezing
For freezing, it’s best to keep the tomato sauce and pasta separate, and wait to add the ricotta until reheating. This helps preserve the creamy texture. Both can be frozen for up to three months. To thaw, simply move them to the refrigerator overnight and reheat gently on the stove.
Reheating
Reheat your leftovers in a skillet over medium heat. Add a splash of reserved pasta water or olive oil to loosen the sauce and stir frequently to re-meld the creamy flavors. This method keeps the pasta from drying out and maintains that luscious consistency you love.
FAQs
Can I use fresh tomatoes instead of canned crushed tomatoes?
Absolutely! If you have ripe, fresh tomatoes, you can blend them into a crushed consistency. Just remember fresh tomatoes may require longer cooking time to reduce and thicken into a rich sauce.
Is it necessary to reserve pasta water?
While optional, reserving pasta water is highly recommended. The starchy water helps adjust the sauce’s thickness and enhances its ability to cling to the pasta, elevating every bite.
Can I substitute ricotta cheese with something else?
You can experiment with cream cheese or mascarpone for different textures, but ricotta offers a light creaminess that balances the acidity of the tomatoes best in this recipe.
How spicy is the sauce with red pepper flakes?
The red pepper flakes add a gentle warmth, not overwhelming heat. You can easily adjust the amount or omit them entirely to suit your spice preference.
Is this dish suitable for making ahead for a dinner party?
Yes! You can prepare the sauce a day in advance and cook the pasta just before serving. This recipe also frees you up to focus on other dishes or relax with your guests without last-minute kitchen stress.
Final Thoughts
This Creamy Tomato Ricotta Pasta Recipe is truly one of those comforting, crowd-pleasing dishes that feels like a warm hug on a plate. It’s simple enough for any weeknight but special enough to impress family and friends. I encourage you to give it a try, savor each creamy, tangy, herb-infused bite, and maybe even experiment with your own twists. Once you make it, it might just become a cherished staple in your recipe collection!
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Creamy Tomato Ricotta Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in this creamy tomato ricotta pasta, featuring al dente penne or fusilli pasta enveloped in a rich, flavorful tomato sauce made with garlic, dried herbs, and a hint of red pepper flakes. The sauce is luxuriously finished with creamy ricotta and Parmesan cheese, garnished with fresh basil for a comforting and easy weeknight dinner.
Ingredients
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
Cheese and Garnish
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Extra Parmesan cheese for serving
Instructions
- Boil Water: Bring a large pot of salted water to a boil using about 1 tablespoon of salt to season the water.
- Cook the Pasta: Add the pasta to the boiling water and cook according to package instructions, usually 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- Reserve Pasta Water: Before draining, scoop out about 1 cup of the starchy pasta cooking water and set aside.
- Drain the Pasta: Drain the pasta in a colander and set aside without rinsing so the sauce can adhere better.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
- Add Crushed Tomatoes: Pour in the crushed tomatoes and stir well to combine with the garlic and oil.
- Season the Sauce: Stir in the 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 add more salt, pepper, or red pepper flakes as needed to balance flavors.
- Add Ricotta Cheese: Reduce heat to low and spoon in the ricotta cheese, stirring thoroughly until fully incorporated into the sauce for a creamy texture.
- Add Pasta Water: Gradually add the reserved pasta water a little at a time, stirring until the sauce reaches your desired consistency—smooth and creamy but not too thin.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and toss gently to coat each piece evenly with the creamy tomato ricotta sauce.
- Add Parmesan Cheese: Sprinkle in the grated Parmesan cheese, stirring until it melts and the sauce becomes even creamier.
- Taste Again: Give the pasta a final taste and adjust seasoning if necessary.
- Serve: Spoon the pasta into bowls or plates.
- Garnish: Top with fresh basil leaves and extra Parmesan cheese as desired.
- Enjoy: Serve immediately and savor the comforting flavors.
- Storing Leftovers: Let leftover pasta cool to room temperature, then transfer to an airtight container; refrigerate for up to 3 days.
- Reheat: Reheat leftovers in a skillet over medium heat, adding a splash of water or olive oil to loosen the sauce if it thickens.
- Freezing: Freeze sauce and pasta separately before adding ricotta (ricotta does not freeze well) for up to 3 months. Thaw in the refrigerator overnight before reheating and combining.
Notes
- Reserve pasta water to loosen sauce as needed for a creamy consistency.
- Do not rinse pasta after cooking to help sauce stick better.
- Red pepper flakes are optional but add a nice subtle heat.
- Ricotta should be added at the end to avoid curdling and keep a creamy texture.
- Leftover sauce and pasta should be stored separately if freezing.
- Reheat gently to prevent the sauce from separating.
- Use fresh basil for best garnish flavor.
