Description
Discover how to make incredibly creamy and satisfying ricotta pasta with this easy recipe. Perfect for a quick weeknight meal, it’s bursting with fresh flavors and a luscious texture.
Ingredients
- 1 lb short pasta (rigatoni, orecchiette, fusilli)
- 2 tbsp extra virgin olive oil
- 1 small yellow onion, diced
- 3–4 cloves garlic, minced
- 1 cup cherry or grape tomatoes, halved (or 1/2 cup crushed canned tomatoes)
- 15 oz (about 2 cups) whole milk ricotta cheese
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 cup fresh basil, roughly chopped
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- 1.5 – 2 cups reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1.5-2 cups pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, 3-5 minutes. Add garlic and tomatoes, cook for another 2-3 minutes until fragrant.
- Reduce heat to low. Add ricotta cheese to the skillet. Gradually stir in 1/2 cup of reserved pasta water until smooth and creamy. Stir in half of the Parmesan cheese, and season with salt and pepper.
- Add the drained pasta to the skillet with the sauce. Toss vigorously to coat all pasta. If too thick, add more pasta water, a tablespoon at a time.
- Remove from heat. Stir in most of the fresh basil and parsley. Taste and adjust seasoning.
- Serve immediately, garnished with remaining fresh herbs and Parmesan cheese.
- Prep Time: 10 mins
- Cook Time: 15 mins