Tomato Garlic Ricotta Penne (Printable Version)
Creamy penne with garlic tomato sauce, fresh ricotta, and basil leaves.
# What You'll Need:
→ Pasta
01 - 14 oz penne pasta
→ Sauce
02 - 2 tbsp olive oil
03 - 4 garlic cloves, minced
04 - 1 medium onion, finely chopped
05 - 28 oz crushed tomatoes (2 cans)
06 - 1 tsp sugar
07 - 1/2 tsp crushed red pepper flakes
08 - Salt and freshly ground black pepper, to taste
→ Cheese & Herbs
09 - 7 oz ricotta cheese
10 - 1/2 cup fresh basil leaves, torn
11 - 1/2 cup grated Parmesan cheese, plus extra for serving
# Directions:
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, 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 Hints:
01 -
- The creamy ricotta transforms into silky pockets throughout the sauce while you toss it together
- Everything comes together in under 30 minutes using pantry staples you probably already have
02 -
- The ricotta tastes best when it forms distinct creamy pockets rather than being fully stirred into the sauce
- That reserved pasta water is the secret to restaurant style silkiness, so do not skip it
03 -
- Add a splash of heavy cream to the sauce before the ricotta for restaurant level richness
- The red pepper flakes bloom beautifully in the hot oil if you add them right after the onion