Tomato Garlic Ricotta Penne

The way ricotta melts into hot tomato sauce still amazes me every single time I make this pasta. I discovered this trick on a Tuesday evening when I had nothing but canned tomatoes and a container of ricotta in the fridge. Now it is become my go-to dinner for nights when I want something comforting but not heavy.

Last summer my neighbor asked what smelled so good coming from my open kitchen window. I ended up bringing over a bowl and she texted me the next day asking for the recipe. Now we make it whenever either of us has a stressful week and needs an easy win.

Ingredients

• 400 g penne pasta: The ridges catch the sauce perfectly though rigatoni works beautifully too
• 2 tbsp olive oil: Use a good quality one since it forms the base of your sauce
• 4 garlic cloves, minced: Fresh garlic makes all the difference here do not use the jarred stuff
• 1 medium onion, finely chopped: Yellow onion gives the best sweetness but red works in a pinch
• 800 g crushed tomatoes: San Marzano tomatoes will give you the most authentic Italian flavor
• 1 tsp sugar: Just enough to balance the acidity of the tomatoes
• 1/2 tsp crushed red pepper flakes: Optional but adds such a lovely warmth
• Salt and freshly ground black pepper: Taste and adjust as you go
• 200 g ricotta cheese: Full fat gives you the creamiest results
• 1/2 cup fresh basil leaves, torn: Tear them by hand for more rustic edges
• 50 g grated Parmesan cheese: Plus extra for serving because who does not want more cheese

Instructions

Get your pasta water going first:

Bring a large pot of salted water to a rolling boil and cook the penne until it is just shy of al dente. That little bit of bite helps it stand up to the sauce later. Reserve about 1/2 cup of the starchy cooking water before draining.

Build your flavor base:

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion and let them soften for about 2-3 minutes. You want them translucent and fragrant not browned or bitter.

Create the sauce:

Pour in the crushed tomatoes along with the sugar and red pepper flakes if you are using them. Season with salt and pepper then let everything simmer gently for 10-12 minutes. The sauce should thicken slightly and the flavors will meld together beautifully.

Bring it all together:

Add the drained penne directly into the skillet and toss it thoroughly with the sauce. Splash in some of that reserved pasta water if the sauce looks too thick. You want it glossy and clinging to every piece of pasta.

Add the creamy elements:

Gently fold in the ricotta half of the basil and the grated Parmesan. Let it cook for just 1-2 minutes more until the ricotta warms through and creates those creamy pockets throughout the dish.

Finish and serve:

Divide the pasta among plates and scatter the remaining basil on top. A little extra Parmesan never hurt anybody and adds such a nice salty finish.

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This recipe has become my comfort food of choice after long days. There is something so meditative about tearing basil and watching it scatter over the steaming pasta.

Making It Your Own

Sometimes I add a handful of spinach right at the end letting it wilt slightly in the warm sauce. It adds nutrition and color without changing the flavor profile much. Roasted cherry tomatoes halved and tossed in right before serving add bursts of sweetness too.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the creaminess perfectly while complementing the tomato notes. If you prefer red a light Chianti works beautifully without overpowering the delicate ricotta.

Leftover Love

This pasta actually reheats surprisingly well though the ricotta will melt more into the sauce. Add a splash of water when reheating and it comes back to life beautifully.

• The sauce tastes even better the next day as flavors continue to develop
• Store leftovers in an airtight container for up to three days
• Freeze the sauce separately from pasta if you want to meal prep

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Hope this brings you as many cozy evenings as it has brought me.

Recipe FAQs

→ Can I use dried basil instead of fresh?

Fresh basil provides the best flavor and aroma, but you can substitute 1 tablespoon of dried basil if needed. Add it during the sauce simmering step rather than at the end to allow the flavors to develop.

→ How do I store leftovers?

Store cooled pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to restore creaminess. The ricotta may separate slightly but will blend back in when stirred.

→ Can I make this dairy-free?

Substitute the ricotta with a dairy-free alternative or simply increase the Parmesan with nutritional yeast. The sauce itself is naturally dairy-free and packed with flavor from the garlic and tomatoes.

→ What other pasta shapes work well?

Rigatoni, fusilli, or gemelli capture the sauce beautifully thanks to their ridges and curves. Short pasta with texture works better than long strands like spaghetti for holding the chunky tomato sauce and ricotta.

→ Is the red pepper necessary?

The red pepper flakes are optional and add gentle warmth. Omit them for a family-friendly version, or increase to 1 teaspoon if you prefer more spice. The dish remains delicious either way.