Tomato Garlic Ricotta Penne

The first time I made this pasta was on a rainy Tuesday when I needed something comforting but didn't want to spend hours in the kitchen. The smell of garlic hitting olive oil filled my entire apartment, and by the time I added the crushed tomatoes, I knew this was going to be a weeknight rotation recipe.

Last summer, I served this at a casual dinner party where my friend Mara took three helpings and finally admitted she usually hates ricotta on pasta. Watching her scrape her plate clean was all the proof I needed that this combination works.

Ingredients

• 400 g penne pasta: Choose a brand with ridges to hold onto the sauce better
• 2 tbsp olive oil: Extra virgin gives the best flavor base
• 4 garlic cloves, minced: Fresh minced garlic beats pre-minced every time
• 1 medium onion, finely chopped: Sweet onions work beautifully here
• 800 g (2 cans) crushed tomatoes: San Marzano tomatoes make the sauce taste authentic
• 1 tsp sugar: Balances the acidity of the tomatoes
• 1/2 tsp crushed red pepper flakes: Optional but adds a gentle warmth
• Salt and freshly ground black pepper: Season generously at each step
• 200 g ricotta cheese: Whole milk ricotta gives the creamiest results
• 1/2 cup fresh basil leaves, torn: Tear by hand for a more rustic feel
• 50 g grated Parmesan cheese: Plus extra for serving because more cheese is never wrong

Instructions

Start the pasta water:

Bring a large pot of salted water to boil and cook penne until al dente, then reserve 1/2 cup pasta water before draining

Build the flavor base:

Heat olive oil in a large skillet over medium heat and sauté garlic and onion 2 to 3 minutes until soft and fragrant

Simmer the sauce:

Add crushed tomatoes, sugar, red pepper flakes, salt and pepper, then let it simmer 10 to 12 minutes while stirring occasionally

Combine pasta and sauce:

Toss the drained penne into the sauce, adding a splash of pasta water if needed for a silky consistency

Add the creamy elements:

Gently fold in ricotta cheese, half the basil and grated Parmesan, cooking 1 to 2 minutes until heated through

Finish and serve:

Divide among plates and top with remaining basil plus extra Parmesan for the final touch

Save

This recipe became my go-to after I made it for my sister during a difficult week. She said the combination of warm tomato sauce and cool ricotta felt like a hug in a bowl.

Choosing Your Pasta Shape

While penne works beautifully here, I've discovered that rigatoni holds even more sauce in its wide tubes. Fusilli creates a completely different experience with all its nooks and crannies trapping bits of ricotta and tomato.

Making It Your Own

Sometimes I add a handful of spinach to the sauce during the last minute of simmering for extra color and nutrients. Roasted cherry tomatoes halved and tossed in at the end add bursts of sweetness.

Perfecting the Ricotta Texture

If your ricotta seems watery, let it drain in a sieve for 15 minutes before using. For an even lighter version, whip it with a fork until smooth before folding it into the pasta.

• Room temperature ricotta incorporates more evenly into the hot pasta
• Add a splash of pasta water first before adding more ricotta to prevent clumping
• Save some whole basil leaves for garnish to make the final dish look restaurant worthy

Save

This pasta has saved me countless weeknights when takeout seemed like the only option. Now it's the first recipe I suggest to anyone claiming they can't cook.

Recipe FAQs

→ Can I use dried basil instead of fresh?

Fresh basil provides the best aroma and flavor. If using dried, add 1 teaspoon during simmering rather than as a garnish.

→ How do I prevent the sauce from becoming too thick?

Reserve pasta water before draining. Add splashes as needed while tossing to achieve a silky coating consistency.

→ Can I make this dish ahead of time?

The sauce keeps refrigerated for 3-4 days. Reheat gently, toss with freshly cooked pasta, and add basil just before serving.

→ What pasta shapes work best?

Rigatoni, fusilli, or gemelli catch sauce beautifully. Penne remains ideal for its ridged surface and hollow centers.

→ Is this suitable for freezing?

Freeze the sauce separately for up to 3 months. Cook fresh pasta when ready to serve for best texture.