Tomato Garlic Ricotta Penne

The way sunlight hits a bowl of this pasta makes everything look golden and inviting. I first threw this together on a Tuesday evening when the pantry was sparse but the craving for something comforting was real.

My sister texted me at midnight asking for the recipe after she tasted it at my dinner party. She said her husband kept asking when I was coming over to cook it again.

Ingredients

• 400 g penne pasta: The ridges catch sauce beautifully and hold up perfectly when tossed with ricotta
• 2 tbsp olive oil: Creates the foundation for sautéing garlic and onions into something fragrant and sweet
• 4 garlic cloves, minced: Fresh garlic makes all the difference here and mellows beautifully as it cooks
• 1 medium onion, finely chopped: Adds natural sweetness that balances the acidity of tomatoes
• 800 g (2 cans) crushed tomatoes: Look for San Marzano if you can find them for the best flavor
• 1 tsp sugar: Just enough to round out any sharpness from canned tomatoes
• 1/2 tsp crushed red pepper flakes: Optional but adds this gentle warmth that lingers
• Salt and freshly ground black pepper: Season as you go and taste at the end
• 200 g ricotta cheese: Full fat creates the most luxurious texture and melts into the sauce
• 1/2 cup fresh basil leaves, torn: Tear by hand right before serving to release those aromatic oils
• 50 g grated Parmesan cheese: Adds a salty nutty finish that pulls everything together

Instructions

Get the pasta going:

Bring a large pot of salted water to a boil and cook penne until al dente then reserve that pasta water before draining

Build the flavor base:

Heat olive oil in a large skillet over medium heat and sauté garlic and onion for 2 to 3 minutes until soft and fragrant

Simmer the sauce:

Add crushed tomatoes, sugar, red pepper flakes, salt and pepper then let it simmer gently for 10 to 12 minutes

Bring it together:

Toss the drained penne into the sauce adding a splash of pasta water if needed for that silky consistency

Add the creamy elements:

Gently fold in ricotta, half the basil and grated Parmesan cooking just 1 to 2 minutes until everything is warmed through

Finish with flair:

Divide among plates and top with remaining fresh basil and extra Parmesan for that beautiful presentation

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This pasta became my go to for unexpected guests because it feels fancy but uses ingredients I always keep stocked. Something about the combination of warm tomato sauce and cool creamy ricotta just works magic.

Making It Your Own

I have learned that a splash of heavy cream before the ricotta makes this incredibly luxurious. Sautéed spinach or roasted cherry tomatoes can turn this into a complete meal without much extra effort.

Choosing The Right Pasta Shape

Penne works beautifully here but rigatoni or fusilli catch even more sauce in their curves. The key is picking something with texture so the tomato and ricotta have something to cling to.

Perfect Wine Pairings

A crisp white wine like Pinot Grigio cuts through the richness while letting the garlic shine. Keep the bottle chilled and pour glasses while the sauce simmers.

• Let the sauce rest for a few minutes off heat before tossing with pasta
• Save some pasta water even if you think you will not need it
• Tear basil right at the end for the freshest flavor possible

Save

This is the kind of dinner that makes people feel cared for without you having to spend hours in the kitchen. Sometimes the simplest meals create the warmest memories.

Recipe Questions

→ Can I make this dish ahead of time?

Prepare the sauce up to 2 days in advance and store it refrigerated. Cook the pasta fresh and toss everything together when ready to serve. The flavors actually improve after resting, making this ideal for meal prep.

→ What other pasta shapes work well?

Rigatoni, fusilli, or cavatappi capture the sauce beautifully in their ridges and curves. Short sturdier shapes hold up better than delicate varieties when tossed with the creamy ricotta.

→ How can I make this dish more substantial?

Add sautéed spinach, roasted cherry tomatoes, or caramelized vegetables. Grilled chicken, crispy pancetta, or sautéed shrimp also complement the flavors while adding protein.

→ Is fresh ricotta necessary?

Fresh ricotta provides the best creamy texture and mild flavor. If unavailable, cottage cheese blended until smooth or mascarpone thinned with a splash of pasta water can substitute.

→ Can I freeze the leftovers?

The sauce freezes beautifully for up to 3 months. Freeze it separately from the pasta, as pasta can become mushy when frozen and reheated. Thaw overnight in the refrigerator before reheating gently.

→ How do I prevent the sauce from becoming too thick?

Reserve some pasta cooking water before draining. The starchy water helps loosen the sauce and creates a silky coating that clings beautifully to each piece of pasta.