Description
This comforting Tomato Ricotta Pasta features a lusciously creamy sauce that’s both bright and rich, making it an instant weeknight favorite. It’s incredibly satisfying yet surprisingly easy to prepare, perfect for any occasion.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, to taste)
- 28 ounces (approx. 800g) crushed tomatoes (preferably San Marzano)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 pound (450g) short pasta (e.g., rigatoni, penne, orecchiette)
- 1 cup (240g) whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil leaves, chopped, plus extra for garnish
Instructions
- Prepare Ingredients: Dice onion, mince garlic, measure out tomatoes, ricotta, and seasonings.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent (5-7 mins). Add garlic and red pepper flakes, cook for 1 minute until fragrant.
- Simmer Sauce: Stir in crushed tomatoes, salt, and pepper. Bring to a simmer, then reduce heat, cover partially, and cook for 15-20 minutes, stirring occasionally.
- Cook Pasta: Boil generously salted water. Cook pasta to al dente according to package directions. Reserve 1-1.5 cups starchy pasta water before draining.
- Combine and Finish: Remove sauce from heat. Stir in ricotta until smooth. Add about 1/2 cup reserved pasta water, then add drained pasta, fresh basil, and half of the Parmesan. Toss well, adding more pasta water as needed for desired consistency. Taste and adjust seasoning. Serve immediately, garnished with remaining basil and Parmesan.
- Prep Time: 15 mins
- Cook Time: 30 mins