Description
Creamy Tomato Ricotta Pasta is a comforting and delicious dish featuring perfectly cooked pasta enveloped in a rich, flavorful tomato sauce enhanced with garlic, herbs, and creamy ricotta cheese. This easy-to-make recipe is perfect for a weeknight dinner and serves 4 people.
Ingredients
Scale
Main Ingredients
- 12 ounces of pasta (penne or fusilli)
- 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
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Extra Parmesan for serving
Instructions
- Boil Water: Bring a large pot of salted water to a boil using about 1 tablespoon of salt to season the water properly.
- 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 the pasta, reserve about 1 cup of the starchy cooking water to help adjust the sauce consistency later.
- Drain the Pasta: Drain the pasta in a colander but do not rinse it; set it aside to maintain starches that help the sauce adhere.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Add Crushed Tomatoes: Pour in the crushed tomatoes and stir well to combine with the garlic-infused oil.
- Season the Sauce: Add dried oregano, dried basil, red pepper flakes (if using), and salt and pepper to taste. Let the sauce simmer gently for 10-15 minutes, stirring occasionally to develop the flavors.
- Taste and Adjust: Taste the sauce and adjust the seasoning if needed to ensure balanced flavors.
- Add Ricotta Cheese: Reduce the heat to low and stir in the ricotta cheese slowly until it is fully incorporated into the sauce, creating a creamy texture.
- Add Pasta Water: Gradually add some of the reserved pasta water to the sauce to reach your desired consistency, making it silky and smooth.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce and toss gently to coat each piece evenly.
- Add Parmesan Cheese: Stir in the grated Parmesan cheese until it melts into the sauce, adding richness and depth.
- Taste Again: Do a final taste test and adjust seasoning if necessary to ensure a perfect balance of flavors.
- Serve: Plate the pasta into serving bowls generously.
- Garnish: Top each serving with fresh basil leaves and extra Parmesan cheese for added aroma and taste.
- Enjoy: Serve warm and enjoy the creamy, comforting pasta dish.
- Cool Down Leftovers: Allow any leftover pasta to cool to room temperature before storing.
- Store Leftovers: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Reheat: Reheat leftovers in a skillet over medium heat, adding a splash of water or olive oil if the sauce has thickened too much.
- Freeze: Optionally, freeze the sauce and pasta separately before adding ricotta for up to 3 months. Thaw overnight in the refrigerator before reheating.
Notes
- Use penne or fusilli to help the sauce cling well to the pasta.
- Reserve pasta water to adjust the sauce consistency for a creamy texture.
- If you prefer less heat, omit red pepper flakes.
- Do not rinse pasta after draining to keep starches that help sauce adhere.
- Store leftovers in airtight containers and consume within 3 days for best freshness.
- Ricotta can be mixed in gradually to avoid curdling and ensure a smooth sauce.
- Freezing pasta with ricotta is not recommended, but freezing sauce and pasta separately works well.
