Tomato Garlic Ricotta Penne With Basil (Printable)

Tender penne in garlicky tomato sauce with creamy ricotta and fresh basil for a comforting 30-minute Italian dinner.

# What You Need:

→ 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 (optional)
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 - 1/2 cup grated Parmesan cheese, plus extra for serving

# How-To:

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 pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and onion; sauté for 2-3 minutes until softened and fragrant.
03 - Stir in crushed tomatoes, sugar, red pepper flakes if using, salt, and black pepper. Simmer for 10-12 minutes, stirring occasionally to develop flavors.
04 - Add drained penne to the skillet with sauce. Toss thoroughly, adding a splash of reserved pasta water if needed for silky consistency.
05 - Gently fold in ricotta cheese, half the basil, and grated Parmesan. Cook for 1-2 minutes until everything is heated through.
06 - Divide among serving plates. Top with remaining basil and extra Parmesan cheese.

# Expert Tips:

01 -
  • The ricotta creates these velvety pockets of creaminess throughout the pasta without making it heavy like a traditional cream sauce would
  • Everything happens in one pan while the pasta boils making cleanup almost nonexistent
  • It hits that perfect balance between fresh and comforting with the basil brightening up the rich tomato base
02 -
  • Room temperature ricotta incorporates seamlessly into hot pasta while cold ricotta can seize up creating uneven texture
  • Reserving pasta water is not optional here it is the secret that transforms separate ingredients into a cohesive dish
  • Adding the basil at two different stages gives you depth of flavor some cooked into the sauce some fresh on top
03 -
  • If the sauce tastes too acidic add the sugar gradually tasting as you go rather than dumping it all in at once
  • Toast your red pepper flakes in the oil for thirty seconds before adding the onion to unlock their essential oils

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