Creamy Tomato Ricotta Pasta Recipe
If you need a comforting, velvety dinner that comes together fast, this Creamy Tomato Ricotta Pasta Recipe is perfect. This gorgeous dish combines tender pasta, sweet crushed tomatoes, aromatic garlic, and dollops of rich, pillowy ricotta cheese.
Equipment
- Large pot for boiling pasta
- Colander for draining pasta
- Deep skillet or saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Garlic press optional
Ingredients
- Rigatoni, penne, or short pasta – 12 ounces, or your favorite short pasta shape
- Crushed San Marzano tomatoes – 1 can (28 ounces)
- Fresh whole milk ricotta cheese – 1 cup
- Extra virgin olive oil – 2 tablespoons
- Garlic cloves – 4, finely minced
- Yellow onion – ½ medium, finely diced
- Dried oregano – 1 teaspoon
- Dried basil – ½ teaspoon
- Red pepper flakes – ½ teaspoon, optional for a gentle heat
- Salt – ½ teaspoon
- Ground black pepper – ¼ teaspoon
- Reserved pasta cooking water – ½ cup
- Freshly grated Parmesan cheese – ¼ cup
- Fresh basil leaves – ¼ cup, torn for a beautiful garnish
Instructions
Boil the Pasta
- Bring a large pot of heavily salted water to a rolling boil over high heat. Add your choice of pasta and cook according to the package directions until it reaches a perfect al dente texture.
Reserve Water and Drain
- Scoop out one half cup of the starchy pasta cooking water just before draining the noodles. Set this liquid aside carefully, then pour the cooked pasta into a colander in the sink to drain.
Sauté Onion and Garlic
- Heat the extra virgin olive oil in a deep skillet over medium heat for one minute. Add the diced yellow onion and minced garlic, cooking for three minutes until soft, translucent, and highly fragrant.
Simmer the Tomato Sauce
- Pour the large can of crushed tomatoes into the skillet with the sautéed onions and garlic. Stir in the dried oregano, dried basil, red pepper flakes, salt, and ground black pepper thoroughly.
Reduce the Heat
- Lower the stove heat to medium-low and let the aromatic tomato sauce simmer gently for ten minutes. Stir the mixture occasionally with a wooden spoon so the sauce thickens slightly and flavors develop fully.
Stir in the Ricotta
- Remove the skillet from the hot burner and gently fold in the fresh whole milk ricotta cheese. Stir continuously until the creamy white cheese fully melts and blends into a beautiful, silky pink sauce.
Toss with Pasta
- Add the drained pasta and the reserved starchy cooking water directly into the warm skillet with the sauce. Toss everything together vigorously for one minute until the velvety sauce coats every single piece of pasta.
Garnish and Serve Immediately
- Divide the hot pasta evenly among four shallow serving bowls. Sprinkle the freshly grated Parmesan cheese and torn fresh basil leaves over the top of each portion, then serve your delicious creation immediately.
Notes
Expert Tip: Always use whole milk ricotta cheese instead of skim or part-skim versions for the absolute creamiest results. Low-fat ricotta tends to release too much water and can become grainy when heated in the sauce.Water is Key: Do not forget to reserve your starchy pasta water because it acts as a binder. This magical liquid helps emulsify the cheese and tomato sauce, making it cling beautifully to the noodles.Storage: Allow leftovers to cool to room temperature, transfer to an airtight container, and keep refrigerated for up to 3 days. Freezing is not recommended as the ricotta texture will separate upon thawing.Reheating: Reheat portions on the stovetop over medium-low heat, adding 1-2 tablespoons of milk or water to loosen the thick sauce.