Tomato Garlic Ricotta Penne With Basil (Printer-friendly)
Creamy penne with garlicky tomato sauce, fresh ricotta, and fragrant basil. Ready in 30 minutes.
# What You Need:
→ Pasta
01 - 14 ounces penne pasta
→ Sauce
02 - 2 tablespoons olive oil
03 - 4 garlic cloves, minced
04 - 1 medium onion, finely chopped
05 - 28 ounces crushed tomatoes (2 cans)
06 - 1 teaspoon sugar
07 - 1/2 teaspoon crushed red pepper flakes
08 - Salt and freshly ground black pepper to taste
→ Cheese & Herbs
09 - 7 ounces ricotta cheese
10 - 1/2 cup fresh basil leaves, torn
11 - 1/2 cup grated Parmesan cheese, plus extra for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion; sauté for 2-3 minutes until softened and fragrant.
03 - Stir in crushed tomatoes, sugar, red pepper flakes, salt, and black pepper. Simmer for 10-12 minutes, stirring occasionally until slightly thickened.
04 - Add drained penne to the tomato sauce. Toss thoroughly, adding a splash of reserved pasta water if needed to achieve a silky, cohesive consistency.
05 - Gently fold in ricotta cheese, half the torn basil, and grated Parmesan. Cook for 1-2 minutes until everything is heated through and well combined.
06 - Divide among serving plates. Top with remaining fresh basil leaves and additional grated Parmesan cheese.
# Expert Tips:
01 -
- The creamy ricotta creates these luxurious pockets throughout the pasta that make every bite feel indulgent without any heavy cream
- It comes together in under 30 minutes but tastes like it simmered all afternoon
02 -
- The ricotta works best when added off heat so it stays in distinct creamy pockets rather than melting completely into the sauce
- That reserved pasta water is liquid gold for adjusting consistency without making the dish oily
03 -
- Let your ricotta come to room temperature before adding so it incorporates more smoothly into the hot pasta
- Grate your Parmesan fresh from a block rather than using pre grated for better melting and flavor