Tomato Garlic Ricotta Penne With Basil (Printable)
Creamy penne with garlicky tomato sauce, fresh ricotta, and 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
# How-To 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 pasta water before draining.
02 - 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 to develop flavors.
04 - Add drained penne to the sauce. Toss thoroughly, adding a splash of reserved pasta water if needed to achieve 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 basil leaves and extra Parmesan cheese.
# Helpful Tips:
01 -
- The ricotta creates these incredible creamy pockets throughout the pasta without any heavy cream
- It comes together faster than delivery would arrive, but tastes like you spent all day cooking
- The fresh basil at the end makes everything taste bright and alive
02 -
- That pasta water is liquid gold, don't pour it down the drain
- The ricotta should be dolloped in, not completely melted, for those gorgeous creamy pockets
03 -
- For extra richness, add a splash of heavy cream before mixing in the ricotta
- Use whole milk ricotta for the creamiest texture