Description
This creamy tomato ricotta pasta is a quick, comforting dinner that combines velvety ricotta cheese with a tangy tomato sauce. Ready in just 30 minutes, it’s perfect for busy weeknights or cozy weekends and is endlessly customizable.
Ingredients
Scale
- 12 oz pasta (penne, rigatoni, fusilli, or spaghetti)
- 2 tbsp olive oil
- 3–4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1 cup whole milk ricotta cheese
- 1/3 cup freshly grated parmesan cheese
- A handful of fresh basil, torn
- 1/2 tsp sugar (optional, if tomatoes are too acidic)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (8-11 minutes). Reserve 1 cup pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant, but not browned.
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, salt, black pepper, and red pepper flakes (if using). Simmer for 8-10 minutes, stirring occasionally, until slightly thickened.
- Turn heat to low. Add ricotta cheese to the sauce, stirring gently until fully blended and creamy. If sauce is too thick, add reserved pasta water a splash at a time.
- Add drained pasta to the skillet and toss well to coat with sauce. Warm pasta in sauce for 1-2 minutes, adding more pasta water if needed.
- Turn off heat. Stir in grated parmesan and torn basil. Taste and adjust salt or add sugar if sauce is too tangy.
- Serve immediately in bowls, topped with extra parmesan and basil if desired.
Notes
Reserve some pasta water to adjust sauce consistency. Add ricotta on low heat to prevent curdling. Fresh basil and freshly grated parmesan enhance flavor. For gluten-free, use GF pasta. For dairy-free, use plant-based ricotta and parmesan. Leftovers keep well for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1/4 of recipe (approximately 2 cups cooked pasta with sauce)
- Calories: 450
- Sugar: 9
- Sodium: 900
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 62
- Fiber: 5
- Protein: 16
Keywords: creamy tomato ricotta pasta, easy pasta dinner, vegetarian pasta, 30 minute meal, Italian comfort food, ricotta pasta, tomato sauce pasta