Tomato Garlic Ricotta Penne With Basil (Print Version)
Creamy penne with garlicky tomato sauce, fresh ricotta, and aromatic basil leaves.
# What You 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 - 1/2 tsp crushed red pepper flakes
08 - Salt and freshly ground black pepper to taste
→ Cheese & Herbs
09 - 7 oz ricotta cheese
10 - 1/2 cup fresh basil leaves, torn
11 - 1.75 oz grated Parmesan cheese, plus extra for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and onion; sauté 2–3 minutes until soft and fragrant.
03 - Stir in crushed tomatoes, sugar, red pepper flakes, salt, and black pepper. Simmer 10–12 minutes, stirring occasionally until slightly thickened.
04 - Add the drained penne to the sauce. Toss well, adding 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 1–2 minutes until everything is heated through.
06 - Divide among serving plates. Top with remaining basil and extra Parmesan.
# Expert Tips:
01 -
- The ricotta melts into these creamy pockets that make every bite feel special
- It comes together in the time it takes to boil water but tastes like you spent all day cooking
02 -
- The ricotta works best when it is room temperature, so take it out of the fridge while you cook
- That splash of pasta water at the end is what transforms this from good to absolutely restaurant quality
03 -
- Do not break the spaghetti in half unless you want your Italian grandmother to haunt you
- The red pepper flakes bloom in hot oil, so toast them for 30 seconds with the garlic if you want more heat