Tomato Garlic Ricotta Penne (Print)
Creamy penne in garlicky tomato sauce with ricotta and fresh basil. Ready in 30 minutes.
# Ingredient List:
→ Pasta
01 - 14 oz penne pasta
→ Sauce Base
02 - 2 tbsp olive oil
03 - 4 garlic cloves, minced
04 - 1 medium onion, finely chopped
05 - 28 oz (2 cans) crushed tomatoes
06 - 1 tsp sugar
07 - 1/2 tsp crushed red pepper flakes (optional)
08 - Salt and freshly ground black pepper, to taste
→ Cheese & Herbs
09 - 7 oz ricotta cheese
10 - 1/2 cup fresh basil leaves, torn (about 0.7 oz)
11 - 1.75 oz grated Parmesan cheese, plus extra for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and onion; sauté 2–3 minutes until soft and fragrant.
03 - Stir in crushed tomatoes, sugar, red pepper flakes (if using), salt, and black pepper. Simmer 10–12 minutes, stirring occasionally.
04 - Add the drained penne to the sauce. Toss well, adding a splash of reserved pasta water if needed for a silky consistency.
05 - Gently fold in ricotta cheese, half the basil, and grated Parmesan. Cook 1–2 minutes until everything is heated through.
06 - Divide among serving plates. Top with remaining basil and extra Parmesan.
# Expert Suggestions:
01 -
- The ricotta creates little pockets of creamy heaven without needing to make a complicated cheese sauce from scratch.
- It comes together in the time it takes to boil pasta, which means less time cooking and more time eating.
02 -
- Reserve that pasta water before draining because it is liquid gold for loosening a sauce that has tightened up too much.
- Add the ricotta at the very end and keep the heat gentle or it will separate and become grainy instead of creamy.
03 -
- Let the ricotta sit at room temperature for twenty minutes before using so it incorporates smoothly rather than clumping.
- Taste the sauce before adding the cheese because Parmesan brings its own saltiness and you cannot take it back once added.