Tomato Garlic Ricotta Penne Basil

The first time I made this pasta, it was a Tuesday evening and I had zero energy left in me. I grabbed whatever was in the pantry and ended up with something that made my roommate actually pause her Netflix show to ask what smelled so good. Sometimes the simplest meals are the ones that surprise you the most.

I served this at a casual dinner with friends last month, and honestly, the conversation died down for a solid five minutes while everyone just ate. One friend actually said, Wait, you made this? which I think is the highest compliment a home cook can get. Now they request it every time they come over.

Ingredients

• 400 g penne pasta: The ridges catch the sauce beautifully, and it holds up well when tossed with the ricotta
• 2 tbsp olive oil: This creates the foundation for sautéing the aromatics and adds a fruity richness to the sauce base
• 4 garlic cloves, minced: Fresh minced garlic mellows beautifully when cooked slowly and infuses the whole sauce
• 1 medium onion, finely chopped: The natural sweetness balances the acidity of the tomatoes
• 800 g crushed tomatoes (2 cans): This gives you that rustic texture you just cannot get from tomato puree
• 1 tsp sugar: A tiny trick to cut the acidity without making the sauce taste sweet
• 1/2 tsp crushed red pepper flakes: Optional but adds just a whisper of warmth that makes everything pop
• Salt and freshly ground black pepper: Season at every stage so the flavors build gradually
• 200 g ricotta cheese: Cold ricotta dolloped on top creates those gorgeous white streaks against the red sauce
• 1/2 cup fresh basil leaves, torn: Tearing by hand releases more oils than chopping, and looks more rustic
• 50 g grated Parmesan cheese: Add this while the pasta is still hot so it melts into the sauce

Instructions

Get Your Pasta Going:

Bring a large pot of generously salted water to a rolling boil and cook the penne until it still has a slight bite to it. That starchy pasta water you reserve before draining is liquid gold.

Build Your Sauce Base:

Heat the olive oil in a large skillet over medium heat until it shimmers slightly. Add the minced garlic and chopped onion, sautéing for 2–3 minutes until the onion turns translucent and the garlic becomes fragrant but not browned.

Let The Sauce Simmer:

Pour in the crushed tomatoes, sugar, red pepper flakes if using, and season with salt and pepper. Let it bubble gently for 10–12 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

Bring It All Together:

Add the drained penne directly into the skillet and toss vigorously so every piece gets coated in sauce. Splash in some of that reserved pasta water if it looks too thick or dry.

Add The Creamy Elements:

Gently fold in the ricotta, half the torn basil, and the grated Parmesan. Cook for just 1–2 minutes, moving everything around until the cheese softens and the pasta is hot throughout.

Finish With Freshness:

Divide among warm plates and scatter the remaining basil on top. Pass extra Parmesan at the table because everyone will want more.

Save

This pasta has become my go-to for nights when I want something comforting but not heavy. There is something about the combination of garlicky tomato sauce and cool creamy ricotta that just works.

Choosing The Right Pasta Shape

Penne works beautifully here because those ridges and hollow centers grab onto the sauce, but I have also made this with rigatoni when I wanted something more substantial. The key is picking a shape with enough surface area to hold onto the sauce.

Making It Your Own

Sometimes I will add a handful of spinach right at the end, letting it wilt just slightly in the hot pasta. The bright green looks stunning against the red sauce and white ricotta, plus it makes me feel slightly virtuous about eating pasta for dinner.

Serving Suggestions

A crisp green salad with a sharp vinaigrette cuts through the richness perfectly, and some crusty bread for sopping up extra sauce is never a bad idea. This pasta also pairs wonderfully with a light white wine like Pinot Grigio.

• Let the dish rest for 5 minutes before serving so the flavors settle
• Extra red pepper flakes can be served at the table for heat lovers
• The sauce actually tastes better the next day if you have leftovers

Save

There is something deeply satisfying about a pasta dish that comes together this quickly yet tastes this special. Enjoy every bite.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, prepare the sauce up to 2 days in advance and store it refrigerated. Cook the pasta fresh and combine just before serving, adding a splash of pasta water to loosen the sauce if needed.

→ What pasta shapes work best?

Penne, rigatoni, or fusilli are ideal as their ridges and curves hold the sauce beautifully. Short pasta with texture works better than smooth varieties like spaghetti for this chunky sauce.

→ Is the ricotta mixed in completely?

The ricotta is gently folded in, leaving creamy pockets throughout rather than melting completely into the sauce. This creates lovely contrasts between the tangy cheese and tomato base.

→ Can I use fresh tomatoes instead of canned?

Absolutely. Use 1 kg of ripe fresh tomatoes, blanched, peeled, and crushed. Simmer slightly longer to achieve the right consistency as fresh tomatoes release more water.

→ How do I store leftovers?

Store in an airtight container for up to 3 days. Reheat gently with a splash of water or olive oil. Note that the pasta will absorb more sauce over time, so you may need to add extra liquid when reheating.

→ Can I freeze this dish?

Freeze the sauce separately for up to 3 months. Pasta doesn't freeze well as it becomes mushy, so cook fresh pasta when reheating the frozen sauce for best results.