Description
A rich and creamy tomato ricotta pasta that’s perfect for a comforting weeknight dinner, combining tangy crushed tomatoes with smooth ricotta and Parmesan cheeses, fresh basil, and perfectly cooked rigatoni or penne.
Ingredients
Scale
Pasta and Sauce
- 12 ounces pasta (such as rigatoni or penne)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
Cheeses and Herbs
- 1 cup whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
- Additional Parmesan and basil for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta thoroughly.
- Prepare the sauce base: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add tomatoes and seasonings: Pour in the crushed tomatoes along with salt, black pepper, red pepper flakes if using, and dried oregano. Stir to combine and let the sauce simmer over medium-low heat for 10 minutes, stirring occasionally.
- Incorporate cheeses: Reduce the heat to low and stir in the ricotta cheese until the sauce becomes smooth and creamy. Then add the grated Parmesan cheese and stir until melted and well blended into the sauce.
- Toss pasta with sauce: Add the drained pasta to the skillet with the sauce. Toss well to coat, adding reserved pasta water a little at a time if the sauce needs loosening to achieve a silky texture.
- Finish with basil and serve: Stir in the chopped fresh basil just before serving. Serve the pasta immediately, garnished with additional Parmesan cheese and basil leaves if desired.
Notes
- For a richer flavor, stir in a tablespoon of butter just before serving.
- This recipe can be made with gluten-free or whole wheat pasta to accommodate dietary preferences.
- Add sautéed spinach or cooked chicken for an extra protein boost.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 480
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 35 mg
