Tomato Garlic Ricotta Penne (Printable)

Creamy penne with garlic tomato sauce, ricotta dollops, and fresh basil.

# What You’ll Need:

→ Pasta

01 - 14 ounces penne pasta

→ Sauce

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

→ Cheese & Herbs

09 - 7 ounces ricotta cheese
10 - 1/2 cup fresh basil leaves, torn
11 - 1.75 ounces grated Parmesan cheese, plus extra for serving

# 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 of pasta cooking water, then drain the pasta.
02 - While the 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 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.
06 - Divide among serving plates. Top with remaining fresh basil and additional Parmesan cheese as desired.

# Expert Advice:

01 -
  • The creamy ricotta melts into the sauce creating pockets of milky richness in every bite
  • It comes together in 30 minutes but tastes like something that simmered all afternoon
  • The fresh basil at the end brightens everything and makes it feel special
02 -
  • Don't skip reserving the pasta water since it's the secret to perfectly coating each piece
  • Add the ricotta off the heat if you want distinct white dollops instead of a blended sauce
03 -
  • The sugar is essential if your tomatoes taste too acidic but adjust based on personal preference
  • Letting the sauce simmer uncovered helps it thicken and develop deeper flavor

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