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
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
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.
