Tomato Garlic Ricotta Penne With Basil (Printable Version)
Tender penne in garlicky tomato sauce with creamy ricotta and fresh basil
# Ingredient List:
→ 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
# Step-by-Step Instructions:
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 water before draining.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and onion; sauté 2–3 minutes until softened and fragrant.
03 - Stir in crushed tomatoes, sugar, red pepper flakes, salt, and black pepper. Simmer uncovered for 10–12 minutes, stirring occasionally.
04 - Add drained penne to the sauce. Toss thoroughly, adding splashes of reserved pasta water as needed for a silky consistency.
05 - Gently fold in ricotta cheese, half the basil, and grated Parmesan. Cook 1–2 minutes until heated through.
06 - Divide among serving plates. Top with remaining basil and additional Parmesan as desired.
# Tips from hearthlykitchen:
01 -
- The way the cool ricotta melts into warm tomato sauce creates these incredible creamy pockets throughout the pasta
- It comes together in under 30 minutes but tastes like something from a cozy Italian restaurant
02 -
- That reserved pasta water is liquid gold for achieving restaurant level sauce consistency
- Don't fully melt the ricotta into the sauce, you want those distinct creamy bites
03 -
- Room temperature ricotta incorporates more smoothly than cold from the fridge
- Tear the basil by hand instead of cutting it to prevent bruising and bitter flavors