Tomato Garlic Ricotta Penne Basil (Printable)

Creamy penne pasta with garlicky tomato sauce, fresh ricotta, and aromatic basil leaves

# Ingredient List:

→ 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, plus extra for serving

# 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 of pasta cooking water, then drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and chopped 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 the drained penne to the tomato sauce. Toss thoroughly, adding a splash of reserved pasta water if needed to achieve a silky consistency.
05 - Gently fold in ricotta cheese, half the torn basil, and grated Parmesan. Cook for 1–2 minutes until everything is heated through and well combined.
06 - Divide among serving plates. Top with remaining fresh basil and additional Parmesan cheese as desired.

# Expert Tips:

01 -
  • The ricotta melts into little creamy pockets throughout the pasta instead of making it heavy
  • It comes together in under 30 minutes but tastes like something from an Italian restaurant
  • The sauce clings perfectly to every piece of penne so you get flavor in every bite
02 -
  • Reserving that pasta water is not optional, it is what transforms the sauce from separate ingredients into a cohesive dish
  • Cold ricotta straight from the fridge creates those delicious marble effects, while room temperature ricotta blends in more
  • The sauce will continue to thicken as it sits off the heat, so do not reduce it too much while cooking
03 -
  • Grate your own Parmesan instead of buying pre grated, the difference in melting ability and flavor is enormous
  • If your tomatoes taste overly acidic, add the sugar gradually and taste as you go

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