Tomato Garlic Ricotta Penne

Last Tuesday, I was staring at my fridge at 8pm, tired and hungry, when I spotted a container of ricotta I needed to use. This pasta came together in the most wonderfully unhurried way, just bubbling away while I caught up on a podcast episode.

I first made this for a friend who claimed she hated ricotta in pasta, and she actually went back for seconds. The key is folding it in gently at the end so it stays distinct and creamy rather than disappearing completely into the sauce.

Ingredients

• 400 g penne pasta: The ridges catch the sauce beautifully, though rigatoni works just as well if that is what you have on hand
• 2 tbsp olive oil: This creates the foundation for sautéing the aromatics, so use something you really like the taste of
• 4 garlic cloves, minced: Freshly minced garlic makes such a difference compared to jarred versions here
• 1 medium onion, finely chopped: Take your time chopping it small so it melts into the sauce rather than staying chunky
• 800 g crushed tomatoes: I have found that good quality canned tomatoes actually work better than fresh for this sauce
• 1 tsp sugar: Just enough to balance the acidity of the tomatoes without making the sauce taste sweet
• 1/2 tsp crushed red pepper flakes: Optional, but I love the gentle warmth it adds in the background
• Salt and freshly ground black pepper: Season as you go, tasting the sauce at different stages
• 200 g ricotta cheese: Full fat ricotta gives the best creamy texture here
• 1/2 cup fresh basil leaves, torn: Tear the basil by hand rather than cutting it to avoid bruising
• 50 g grated Parmesan cheese: Save some extra for serving because everyone always wants more

Instructions

Get your pasta water going:

Bring a large pot of generously salted water to a boil and cook the penne until it still has a slight bite to it, then reserve that half cup of pasta water before draining

Build your flavor base:

Warm the olive oil in your largest skillet over medium heat, then add the garlic and onion, letting them soften slowly until the onion turns translucent and your kitchen starts smelling amazing

Simmer the sauce:

Pour in the crushed tomatoes with the sugar, red pepper flakes if you are using them, and a good pinch of salt and pepper, then let everything bubble gently for about 10 minutes while you stir occasionally

Bring it all together:

Add the cooked pasta right into the skillet and toss it enthusiastically, adding splashes of that pasta water until the sauce clings to the noodles in a glossy, silky way

Add the creamy elements:

Fold in the ricotta in dollops rather than stirring it completely, then add half the basil and the Parmesan, cooking just long enough to heat everything through

Finish with fresh touches:

Divide the pasta among warm bowls and scatter the remaining basil on top along with extra Parmesan because the contrast of fresh herbs against the warm sauce is everything

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My neighbor knocked on my door while this was simmering once, drawn in by the smell, and ended up staying for dinner. Sometimes the simplest meals create the best memories.

Making It Your Own

I have learned that this recipe is incredibly forgiving and adaptable to what you have in your pantry or what your family prefers.

Perfecting The Sauce

The key is letting the sauce simmer slowly rather than rushing it, which gives the tomatoes time to lose their raw acidic edge.

Serving Suggestions

This pasta is substantial enough to stand alone as a meal, but a simple green salad with a vinaigrette cuts through the richness beautifully. A crusty loaf of bread for mopping up sauce never hurts either.

• Let the pasta rest for a few minutes before serving so the sauce has time to thicken slightly
• Room temperature ricotta incorporates more smoothly than cold ricotta straight from the fridge
• Always save extra pasta water, even if you think you will not need it

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There is something deeply comforting about a pasta dish that comes together this easily but tastes like it required so much more effort.

Recipe FAQs

→ Can I use different pasta shapes?

Yes, rigatoni, fusilli, or even spaghetti work well with this sauce. Choose shapes with ridges or tubes to catch the creamy tomato coating.

→ How do I prevent the ricotta from melting completely?

Add the ricotta off the heat and fold it gently rather than stirring vigorously. This preserves creamy pockets throughout the dish rather than incorporating it fully into the sauce.

→ Can I make this dairy-free?

Substitute the ricotta with a plant-based alternative or omit entirely. Use nutritional yeast or vegan Parmesan for the cheesy finish, though the texture will differ slightly.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 3 days. Reheat gently with a splash of water or olive oil to restore the sauce's silky consistency before serving.

→ Can I freeze this dish?

The sauce freezes well for up to 3 months, but the pasta texture may suffer. For best results, freeze the sauce separately and cook fresh pasta when ready to serve.

→ What can I add for extra protein?

Stir in sautéed spinach, roasted chickpeas, or grilled chicken during the final minutes. The dish also pairs beautifully with a side of white beans.