Tomato Garlic Ricotta Penne With Basil (Print version)

Creamy penne with garlicky tomato sauce, fresh ricotta, and fragrant 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 - 1/2 cup grated Parmesan cheese, plus extra for serving

# Directions:

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 of pasta cooking water, then drain.
02 - 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 until slightly thickened.
04 - Add the drained penne to the tomato sauce. Toss thoroughly, adding a splash of reserved pasta water if needed to achieve 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 and the cheese is slightly melted.
06 - Divide among serving plates. Top with remaining fresh basil leaves and additional Parmesan cheese as desired.

# Expert advice:

01 -
  • The ricotta creates pockets of creamy luxury throughout each bite
  • Ready in 30 minutes but tastes like it simmered all afternoon
  • That perfect balance between bright tomato and gentle garlic warmth
02 -
  • Reserve pasta water even if you think you won't need it it's magic for fixing dry sauce
  • Don't fully stir in the ricotta leave those creamy pockets visible
  • Tear basil by hand right before serving to avoid that dark oxidized look
03 -
  • Use whole milk ricotta for the creamiest texture low fat versions can turn grainy
  • Let your sauce simmer uncovered so it reduces and intensifies in flavor

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