Tomato Garlic Ricotta Penne With Basil

Last Tuesday, I stood in my kitchen at 8pm, absolutely starving but refusing to order takeout yet again. I found half a container of ricotta hiding in the fridge and some canned tomatoes in the pantry. Twenty minutes later, I was sitting on my couch with a bowl of this pasta, wondering why I ever overcomplicated weeknight dinners.

My roommate walked in while I was tossing the pasta with the sauce and immediately asked what smelled so good. She ended up eating half the batch right out of the colander, standing over the stove. Now she requests this every time she has had a rough day at work.

Ingredients

• 400 g penne pasta: The ridges catch the sauce perfectly, though rigatoni works beautifully too
• 2 tbsp olive oil: This becomes the flavor foundation for your whole sauce
• 4 garlic cloves, minced: Do not skimp here, the garlic really shines through the ricotta
• 1 medium onion, finely chopped: Adds sweetness that balances the tomatoes
• 800 g crushed tomatoes: Two cans give you that perfect sauce to pasta ratio
• 1 tsp sugar: Cuts the acidity of canned tomatoes and brings everything together
• 1/2 tsp crushed red pepper flakes: Just enough warmth to make things interesting
• Salt and freshly ground black pepper: Season aggressively, the ricotta needs it
• 200 g ricotta cheese: Room temperature cheese melts into the sauce better
• 1/2 cup fresh basil leaves, torn: Tearing by hand releases more oils than chopping
• 50 g grated Parmesan cheese: Save some extra for serving because everyone wants more

Instructions

Get your pasta water going first:

Bring a large pot of salted water to a boil and cook the penne until al dente, then reserve 1/2 cup of that starchy pasta water before draining.

Build your flavor base:

Heat olive oil in a large skillet over medium heat and sauté the garlic and onion for 2 to 3 minutes until soft and fragrant.

Create the sauce:

Stir in crushed tomatoes, sugar, red pepper flakes, salt, and black pepper, then let it simmer for 10 to 12 minutes while stirring occasionally.

Bring it all together:

Add the drained penne to the sauce and toss well, splashing in some reserved pasta water if needed for a silky consistency.

Add the creamy goodness:

Gently fold in the ricotta, half the basil, and grated Parmesan, then cook for 1 to 2 minutes until everything is heated through.

Finish and serve:

Divide among plates and top with remaining basil and extra Parmesan.

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This pasta has become my go-to for impromptu dinner parties because it looks impressive but requires zero stress. Last month, my friend who claims to hate Italian food went back for thirds and asked for the recipe before she even left the table.

Making It Your Own

Sometimes I throw in a handful of spinach right at the end, just until it wilts. The green looks beautiful against the red sauce and white ricotta. Other nights, I crumble some spicy Italian sausage into the skillet while cooking the onions.

Wine Pairing

A crisp Pinot Grigio cuts through the ricotta beautifully, but honestly, any light white wine works. The acidity balances the richness while letting the garlic and tomato flavors shine through.

Make Ahead Strategy

The sauce actually tastes better the next day, so I often double it and keep half in the fridge. When you are ready to eat, just reheat gently while your pasta cooks.

• Store the sauce separately from the pasta if meal prepping
• Add a splash of water when reheating to loosen things up
• Fresh basil is best added right before serving

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Sometimes the simplest dinners are the ones that stick with us the longest. This pasta has saved more weeknights than I can count.

Recipe FAQs

→ Can I make this dish ahead of time?

Prepare the sauce up to two days in advance and refrigerate. Cook the pasta fresh when ready to serve, as penne continues absorbing sauce and may become mushy if stored combined. Reheat the sauce gently while the pasta boils, then toss together just before serving.

→ What type of tomatoes work best?

Crushed tomatoes in cans provide ideal consistency and year-round flavor. San Marzano varieties offer exceptional sweetness and lower acidity. For fresh tomato season, blanch, peel, and crush ripe plum tomatoes, though you may need to simmer longer to achieve the desired thickness.

→ Can I substitute the ricotta cheese?

Whole milk ricotta creates the creamiest texture, but part-skim works well for lighter versions. For dairy-free alternatives, try cashew ricotta or almond-based options. Cottage cheese blended until smooth offers similar protein content with a slightly tangier profile.

→ How can I add more protein?

Stir in shredded cooked chicken, browned ground turkey, or sautéed Italian sausage during step 4. White beans or chickpeas complement the tomato flavors beautifully while adding fiber. For vegetarian options, consider adding chopped spinach or serving alongside grilled vegetables.

→ What other pasta shapes work well?

Rigatoni's ridges hold sauce beautifully, while fusilli's corkscrew shape traps ricotta in its coils. Short shapes like gemelli or cavatappi offer similar benefits. Long noodles like spaghetti work but require more tossing to distribute the chunky sauce evenly.

→ How do I prevent the sauce from becoming too acidic?

The sugar in the recipe balances natural tomato acidity. Taste before adding—some tomato brands require more than others. Simmering longer also mellows sharp flavors. A splash of cream or butter stirred in at the end creates richness that offsets acidity naturally.