Tomato Garlic Ricotta Penne (Printable)
Creamy penne with garlicky tomato sauce, ricotta dollops, and fresh basil.
# What You'll 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 - 1/3 cup grated Parmesan cheese, plus extra for serving
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and onion; sauté 2–3 minutes until softened and fragrant.
03 - Stir in crushed tomatoes, sugar, red pepper flakes, salt, and black pepper. Simmer 10–12 minutes, stirring occasionally.
04 - Add drained penne to the sauce. Toss thoroughly, adding splash of reserved pasta water if needed for silky consistency.
05 - Gently fold in ricotta, 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 cheese.
# Expert Tips:
01 -
- The ricotta creates these creamy pockets that make every bite feel luxurious without any heavy cream
- It comes together in the time it takes to boil pasta, perfect for those nights when you're hungry now
02 -
- That splash of pasta water is the secret weapon for restaurant quality sauce clinginess
- Cold ricotta can seize up in hot pasta, so let it sit on the counter while you cook
03 -
- Toast your red pepper flakes in the oil for 30 seconds before adding garlic to awaken their oils
- Use the back of your spoon to crush any larger tomato pieces against the pan while simmering