Tomato Garlic Ricotta Penne With Basil

The smell of garlic hitting warm olive oil still stops me in my tracks every single time. My tiny apartment kitchen would fill with that aroma, and my roommate would poke her head in, already knowing pasta was happening. This recipe came together on a Tuesday night when we had nothing but cans of tomatoes and a tub of ricotta that needed using.

Last summer I made this for my parents after they spent the day helping me paint my living room. My dad took three servings and kept asking what the secret was, as if I hadnt just thrown it together with pantry staples. The way the ricotta melts slightly into the sauce while still holding its shape is pure magic.

Ingredients

• 400 g penne pasta: The ridges catch the sauce perfectly, though rigatoni works just as well if thats what you have
• 2 tbsp olive oil: Use the good stuff here since it carries the garlic and onion flavors
• 4 garlic cloves, minced: Fresh minced garlic makes a difference, dont be tempted by the jarred stuff
• 1 medium onion, finely chopped: The foundation of your sauce, take your time sautéing it properly
• 800 g (2 cans) crushed tomatoes: Whole tomatoes crushed by hand give you a more rustic texture
• 1 tsp sugar: Balances the acidity and rounds out the canned tomato flavor
• 1/2 tsp crushed red pepper flakes: A gentle warmth that makes the creaminess sing
• Salt and freshly ground black pepper: Taste and adjust as you go, building layers of seasoning
• 200 g ricotta cheese: Full fat ricotta gives you those luxurious melting moments
• 1/2 cup fresh basil leaves, torn: Tear them by hand instead of cutting to release more aromatic oils
• 50 g grated Parmesan cheese: Adds that salty umami punch that ties everything together

Instructions

Get the pasta water bubbling:

Bring a large pot of generously salted water to boil, then cook penne until al dente. That splash of pasta water you reserve is liquid gold for bringing your sauce together.

Build your aromatic base:

Heat olive oil in a large skillet over medium heat, then add garlic and onion. Let them soften and become fragrant for about 2 to 3 minutes, taking care not to brown the garlic.

Simmer the sauce to perfection:

Pour in crushed tomatoes, sugar, red pepper flakes, salt, and pepper. Let everything bubble gently for 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly.

Bring it all together:

Add drained penne directly into the sauce, tossing to coat every piece. Use that reserved pasta water to loosen things up if the sauce feels too thick.

Add the creamy finish:

Gently fold in ricotta, half the basil, and Parmesan. The ricotta should melt in slightly but still leave you with distinct creamy pockets throughout the pasta.

Plate with love:

Divide among bowls and scatter remaining basil on top with extra Parmesan. The contrast of hot pasta against cool fresh basil is worth savoring.

Save

This dish became my go to for first dates and broken hearts alike. Something about the combination of comfort and effortlessness makes people feel taken care of without feeling fussed over.

Making It Your Own

Once you get the hang of the basic technique, you will start seeing variations everywhere. I have added sun dried tomatoes, spinach, even roasted bell peppers depending on what needs using up.

The Wine Pairing Secret

A crisp Pinot Grigio cuts through the ricotta while still complementing the tomato. My friend who works at a wine shop taught me that high acid wines balance creamy sauces beautifully.

Leftovers That Actually Work

This pasta reheats surprisingly well if you do it right. The ricotta melts into the sauce overnight, creating an even creamier version of the original dish.

• Add a splash of water when reheating to loosen the sauce
• Warm it gently over low heat, stirring frequently
• Fresh basil right before serving brings it back to life

Save

There is something deeply satisfying about a dish that feels indulgent but comes from honest ingredients. I hope this finds its way into your regular rotation too.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare the sauce up to 2 days in advance and refrigerate. Cook pasta fresh and toss with reheated sauce, adding a splash of pasta water to restore consistency.

→ What pasta shapes work best?

Penne, rigatoni, fusilli, or ziti all work wonderfully. Choose shapes with ridges or tubes that catch the sauce and ricotta dollops.

→ Can I use cottage cheese instead of ricotta?

While cottage cheese has a different texture, you can blend it until smooth for a similar creamy effect. The flavor will be slightly tangier but still delicious.

→ How do I store leftovers?

Store in an airtight container for up to 3 days. Reheat gently with a splash of water or olive oil to bring back the creamy texture.

→ Is this suitable for freezing?

Freeze the sauce separately for up to 3 months. Pasta doesn't freeze well, so cook fresh when ready to serve and combine with thawed sauce.

→ Can I make it vegan?

Substitute ricotta with cashew cream or vegan ricotta, use nutritional yeast instead of Parmesan, and ensure your pasta is egg-free.