Tomato Garlic Ricotta Penne (Printable)

Creamy penne in garlicky tomato sauce with ricotta and fresh basil. Ready in 30 minutes.

# 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 - 0.5 tsp crushed red pepper flakes (optional)
08 - Salt and freshly ground black pepper, to taste

→ Cheese & Herbs

09 - 7 oz ricotta cheese
10 - 0.5 cup fresh basil leaves, torn (about 0.75 oz)
11 - 1.75 oz grated Parmesan cheese, plus extra for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 0.5 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 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 flavor.
04 - Add the drained penne to the skillet with the 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 basil, and grated Parmesan. Cook for 1–2 minutes until everything is heated through and cheese begins to melt.
06 - Divide among serving plates. Top with remaining basil leaves and additional grated Parmesan.

# Expert Hints:

01 -
  • The ricotta creates these creamy pockets throughout the pasta instead of coating everything evenly
  • It comes together in under 30 minutes but tastes like it simmered all afternoon
02 -
  • The ricotta should be cold from the fridge so it stays in distinct creamy pockets rather than melting completely into the sauce
  • That reserved pasta water is the secret to making the sauce cling to every piece of penne
03 -
  • Use a wooden spoon to scrape up any browned bits from the onion and garlic before adding the tomatoes
  • Tear the basil by hand instead of cutting it to avoid bruising the delicate leaves

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