Tomato Garlic Ricotta Penne With Basil (Printable)

Creamy penne tossed in garlicky tomato sauce with fresh ricotta and aromatic basil.

# 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 - 1.75 oz grated Parmesan cheese, plus extra for serving

# How To Make It:

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 pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion; sauté for 2–3 minutes until softened and fragrant.
03 - Stir in crushed tomatoes, sugar, red pepper flakes, salt, and black pepper. Let the sauce simmer for 10–12 minutes, stirring occasionally to develop flavors.
04 - Add the drained penne to the skillet with the tomato sauce. Toss thoroughly to coat the pasta, adding a splash of the reserved pasta water if needed to achieve a silky consistency.
05 - Gently fold in ricotta cheese, half of the torn basil leaves, and grated Parmesan. Cook for 1–2 minutes until everything is heated through and the ricotta is warmed.
06 - Divide the pasta among serving plates. Top each portion with the remaining fresh basil and additional grated Parmesan cheese.

# Expert Suggestions:

01 -
  • The ricotta creates these creamy pockets that make every bite feel like a surprise
  • It comes together in under 30 minutes but tastes like it simmered all afternoon
02 -
  • Reserving pasta water is not optional it creates that silky restaurant style texture
  • Do not fully melt the ricotta into the sauce those little white clouds are the best part
03 -
  • Let your ricotta sit on the counter while you cook so it folds in more easily
  • Tear the basil right before serving to prevent it from turning dark

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