Description
This creamy tomato ricotta pasta is a quick, comforting weeknight dinner featuring tender noodles coated in a velvety tomato and ricotta sauce. It comes together in under 30 minutes with simple pantry staples and is endlessly adaptable for any occasion.
Ingredients
- 12 ounces pasta (penne, rigatoni, fusilli, or spaghetti)
- 2 tablespoons extra-virgin olive oil
- 3–4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup whole milk ricotta cheese
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh basil (optional)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup reserved pasta cooking water
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally.
- Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.
- In a large skillet over medium heat, add olive oil. Once shimmering, add minced garlic and sauté for 1 minute until fragrant but not browned.
- Add crushed tomatoes and tomato paste to the skillet. Stir in salt, pepper, and red pepper flakes if using. Combine well.
- Simmer the sauce for 8-10 minutes, stirring occasionally, until slightly thickened and deepened in color.
- Reduce heat to low. Stir in ricotta cheese until fully combined and the sauce turns creamy pink.
- Add grated parmesan and stir. If the sauce is too thick, add reserved pasta water a splash at a time until silky.
- Add drained pasta to the skillet and toss until evenly coated. Add more pasta water if needed.
- Remove from heat and stir in chopped basil, if using. Taste and adjust seasoning as desired.
- Serve hot in bowls, topped with extra parmesan and fresh basil leaves.
Notes
Blend ricotta if grainy for a smoother sauce. Add baby spinach or other veggies for extra nutrition. Use gluten-free pasta or vegan ricotta as needed. Reserve extra pasta water to adjust sauce consistency. Add ricotta off the heat to prevent separation. Store leftovers in the fridge for up to 3 days; add a splash of water or milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1/4 of recipe (approx. 2 cups pasta with sauce)
- Calories: 475
- Sugar: 8
- Sodium: 800
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 55
- Fiber: 4
- Protein: 16
Keywords: creamy tomato ricotta pasta, easy pasta recipe, weeknight dinner, vegetarian pasta, Italian comfort food, ricotta pasta, tomato pasta, quick dinner, family meal