Tomato Garlic Ricotta Penne With Basil

The first time I made this ricotta penne, I was desperately trying to use up an open container of ricotta before it went bad. Now it's become one of those recipes I find myself craving on busy Tuesday nights when I want something that feels special but doesn't require hours of hovering over the stove.

Last winter, my neighbor Sarah came over unexpectedly while I had a pot bubbling away. She ended up staying for dinner and asked for the recipe before she even finished her first bowl. There's something about the combination of garlicky tomatoes and fresh basil that makes people feel immediately at home.

Ingredients

• Penne pasta: 400 g works perfectly for catching all that sauce in its ridges and tubes
• Olive oil: 2 tablespoons creates the perfect foundation for sautéing your aromatics
• Garlic cloves: 4 cloves minced might seem generous but trust me, garlic lovers will thank you
• Medium onion: 1 finely chopped onion builds a sweet savory base that balances the tomatoes
• Crushed tomatoes: 800 g or 2 cans gives you that rustic texture I prefer over smooth sauce
• Sugar: Just 1 teaspoon helps balance the acidity of canned tomatoes
• Red pepper flakes: 1/2 teaspoon optional but adds such a lovely warmth
• Salt and black pepper: Season generously and taste as you go
• Ricotta cheese: 200 g of fresh ricotta creates those dreamy creamy moments
• Fresh basil: 1/2 cup torn basil adds that bright finish that makes everything taste fresh
• Parmesan cheese: 50 g grated plus extra for serving brings that salty umami depth

Instructions

Boil the pasta water:

Bring a large pot of salted water to a rolling boil. Cook your penne until it's just al dente then remember to save that precious 1/2 cup of pasta water before draining.

Sauté the aromatics:

Heat your olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, sautéing for 2 to 3 minutes until they're soft and your kitchen smells incredible.

Build the sauce:

Stir in those crushed tomatoes along with the sugar, red pepper flakes, salt, and pepper. Let it simmer for 10 to 12 minutes, stirring occasionally as it thickens beautifully.

Combine and toss:

Add your drained penne right into the sauce. Toss everything together enthusiastically, adding splashes of that reserved pasta water until you achieve the most perfect silky consistency.

Add the finishing touches:

Gently fold in the ricotta cheese, half your torn basil, and the grated Parmesan. Let everything warm through for just 1 to 2 minutes.

Serve it up:

Divide among plates and finish with the remaining basil and extra Parmesan. Watch how everyone's eyes light up.

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My sister-in-law requested this for her birthday dinner instead of going out to eat. There's something deeply satisfying about serving a dish that looks impressive but came together so simply in your own kitchen.

Making It Your Own

Sometimes I'll add a handful of baby spinach right at the end, letting it wilt slightly in the warm pasta. The color contrast is gorgeous and it makes me feel slightly virtuous about serving greens with dinner.

Choosing The Right Pasta Shape

While penne is my go-to for how it holds sauce, rigatoni works beautifully too. The wider tubes catch even more of that ricotta mixture. Just avoid smooth pasta shapes or the sauce won't cling properly.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the ricotta creaminess while complementing the tomato brightness. I've found that a chilled white wine makes this simple pasta feel like a proper dinner party.

• Don't skip the fresh basil finish, it completely transforms the final flavor
• Let your sauce simmer while the pasta cooks to develop deeper flavor
• Serve immediately while the ricotta is still melting into the warm pasta

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This pasta has become my go-to for bringing dinner to friends who need a meal. It travels well and reheats beautifully, plus it's one of those dishes that makes people feel genuinely cared for.

Recipe Questions & Answers

→ Can I make this pasta ahead of time?

Yes, you can prepare the tomato sauce up to 3 days in advance and store it refrigerated. Cook the pasta fresh and toss with reheated sauce, adding a splash of pasta water to restore consistency.

→ What pasta shapes work best?

Penne, rigatoni, or fusilli are ideal because their ridges and tubes catch the sauce well. Short pasta with texture helps the ricotta and tomato sauce cling to every bite.

→ How do I prevent the ricotta from separating?

Remove the skillet from heat before folding in the ricotta. Gently stir just until combined—overmixing can cause the cheese to break. The residual heat will warm it through perfectly.

→ Can I use fresh tomatoes instead of canned?

Absolutely. Use 1.5 kg ripe fresh tomatoes, blanched, peeled, and crushed. Simmer longer (15-20 minutes) to achieve the same thick consistency as canned crushed tomatoes.

→ Is this suitable for freezing?

The tomato sauce freezes beautifully for up to 3 months. However, freeze the sauce without ricotta and add fresh cheese when reheating for the best texture and flavor.

→ How can I add more protein?

Stir in sautéed Italian sausage, grilled chicken strips, or white beans during step 4. These additions complement the tomato-ricotta flavors without overwhelming the dish.