Description
Indulge in this creamy tomato ricotta pasta, featuring perfectly cooked penne or fusilli enveloped in a rich, garlicky tomato sauce enhanced with oregano, basil, and a touch of red pepper flakes for heat. Creamy ricotta and melted Parmesan add a luscious texture, making it an easy and comforting weeknight dinner option that comes together in just 40 minutes.
Ingredients
Scale
Pasta
- 12 ounces penne or fusilli pasta
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
Cheeses and Garnishes
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Extra Parmesan cheese for serving
Instructions
- Boil Water: Bring a large pot of salted water to a rolling boil, adding about 1 tablespoon of salt to enhance pasta flavor.
- Cook the Pasta: Add the pasta to the boiling water and cook according to package instructions until al dente, usually 8-10 minutes, stirring occasionally to prevent sticking.
- Reserve Pasta Water: Before draining, scoop out and set aside about 1 cup of the starchy pasta cooking water; this will help adjust the sauce consistency later.
- Drain the Pasta: Drain the pasta using a colander and set aside without rinsing to retain surface starch for better sauce adhesion.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat until shimmering. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned, releasing its aroma.
- Add Crushed Tomatoes: Pour in the crushed tomatoes and stir to combine evenly with garlic and oil.
- Season the Sauce: Add dried oregano, dried basil, red pepper flakes if using, and salt and pepper to taste. Bring the sauce to a gentle simmer and cook for 10-15 minutes, stirring occasionally to develop flavor and thicken the sauce.
- Taste and Adjust Seasoning: Sample the sauce and adjust salt, pepper, or herbs as needed to achieve a balanced flavor.
- Add Ricotta Cheese: Reduce heat to low and stir in the ricotta cheese until fully incorporated, giving the sauce a creamy, rich texture.
- Add Reserved Pasta Water: Gradually add the reserved pasta water a little at a time until the sauce reaches your desired consistency—smooth and creamy but not too runny.
- Combine Pasta and Sauce: Add the drained pasta into the skillet with the sauce and toss gently to coat every piece evenly in the creamy tomato mixture.
- Add Parmesan Cheese: Stir in the grated Parmesan cheese until melted and the sauce becomes even creamier and more flavorful.
- Taste and Final Adjustments: Give one last taste and adjust seasoning if necessary to suit your preferences.
- Serve: Plate the pasta into serving bowls or plates.
- Garnish: Top with fresh basil leaves and an extra sprinkle of Parmesan cheese for that fresh, aromatic finish.
- Enjoy: Serve immediately and savor the comforting, creamy tomato ricotta pasta.
- Cool Down For Storage: Let any leftovers cool to room temperature for safe storage.
- Store in Containers: Transfer leftovers to airtight containers and refrigerate for up to 3 days to maintain freshness.
- Reheat: When ready to eat leftovers, reheat gently in a skillet over medium heat, adding a splash of water or olive oil if sauce has thickened too much.
- Freezing: If freezing, separate the sauce and pasta before adding ricotta, store in airtight freezer-safe containers for up to 3 months, and thaw overnight in the refrigerator prior to reheating.
Notes
- Use penne or fusilli as they hold sauce well, but feel free to use your favorite pasta shape.
- Reserve pasta water before draining to help loosen the sauce and help it cling to the pasta.
- Red pepper flakes are optional and can be adjusted based on your heat preference.
- Do not rinse pasta after draining to retain surface starch that helps the sauce stick.
- For a richer taste, use high-quality ricotta and Parmesan cheese.
- Leftover pasta is best stored separately from the sauce if freezing.
