Description
Discover how to make delicious Tomato Ricotta Pasta with this easy to follow, step-by-step recipe. Perfect for dinner, it’s packed with the best flavor!
Ingredients
Scale
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3–4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 28 oz (794g) can crushed San Marzano tomatoes (or whole peeled, hand-crushed)
- 1 tsp granulated sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- 12 oz (340g) rigatoni, penne, or other preferred pasta shape
- 1 cup (240g) whole milk ricotta cheese
- 1/2 cup fresh basil, roughly torn, plus more for garnish
- 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
Instructions
- In a large Dutch oven or deep skillet, heat olive oil over medium heat. Add diced onion and cook until softened and translucent, 5-7 minutes.
- Add minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
- Pour in crushed tomatoes, add sugar (if using), and season with salt and pepper. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, stirring occasionally.
- Meanwhile, cook pasta in heavily salted boiling water until al dente. Reserve 1 to 1 1/2 cups pasta water before draining.
- Add drained pasta to the sauce, along with 1/2 cup reserved pasta water. Toss vigorously until sauce coats pasta, adding more pasta water a tablespoon at a time until desired consistency.
- Remove from heat. Stir in ricotta cheese until just combined and warmed through. Fold in most of the fresh basil and half of the Parmesan. Serve immediately, garnished with remaining basil and Parmesan.
- Prep Time: 15 mins
- Cook Time: 30 mins