Tomato Garlic Ricotta Penne With Basil (Printable)

Creamy penne with garlicky tomato sauce, fresh ricotta, and aromatic basil leaves.

# What You'll Need:

→ Pasta

01 - 14 oz penne pasta

→ Sauce

02 - 2 tbsp olive oil
03 - 4 garlic cloves, minced
04 - 1 medium onion, finely chopped
05 - 28 oz crushed tomatoes (2 cans)
06 - 1 tsp sugar
07 - 0.5 tsp crushed red pepper flakes
08 - Salt and freshly ground black pepper, to taste

→ Cheese & Herbs

09 - 7 oz ricotta cheese
10 - 0.5 cup fresh basil leaves, torn
11 - 1.75 oz grated Parmesan cheese, plus extra for serving

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 0.5 cup of pasta water, then drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and onion; sauté for 2–3 minutes until softened and fragrant.
03 - Stir in crushed tomatoes, sugar, red pepper flakes, salt, and black pepper. Simmer for 10–12 minutes, stirring occasionally to develop flavors.
04 - Add drained penne to the skillet with sauce. Toss thoroughly, incorporating a splash of reserved pasta water if needed for a silky consistency.
05 - Gently fold in ricotta cheese, half the basil, and grated Parmesan. Cook for 1–2 minutes until everything is heated through.
06 - Divide among serving plates. Top with remaining basil and additional Parmesan as desired.

# Expert Hacks:

01 -
  • The sauce comes together in the time it takes to boil water, making it perfect for weeknight dinners when you want something comforting but fast.
  • That moment when ricotta meets hot tomato sauce creates the most incredible creamy texture without any heavy cream.
  • Its one of those rare dishes that tastes fancy enough for guests but is humble enough to eat straight from the pot.
02 -
  • Always reserve that half cup of pasta water before draining, its the secret to silky, restaurant style sauce consistency.
  • Adding cold ricotta to hot pasta can cool everything down quickly, so have your plates warmed and ready.
  • The sauce thickens as it sits, so dont panic if it looks a bit thin in the skillet.
03 -
  • Let your sauce simmer longer than you think necessary, the flavors deepen and concentrate beautifully.
  • Room temperature ricotta incorporates more smoothly than cold from the fridge.

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