Tomato Garlic Ricotta Penne With Basil (Printable View)

Creamy penne with garlic tomato sauce, fresh ricotta, and aromatic basil—ready in 30 minutes.

# 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 (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 (about 20 g)
11 - 1.75 oz grated Parmesan cheese, plus extra for serving

# How to Make It:

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 (if using), salt, and black pepper. Simmer for 10–12 minutes, stirring occasionally to develop flavors.
04 - Add drained penne to the sauce and toss thoroughly. Add a splash of reserved pasta water if needed to achieve a silky, coating 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 is slightly melted.
06 - Divide among serving plates. Top with remaining basil leaves and additional grated Parmesan cheese.

# Expert Suggestions:

01 -
  • The ricotta creates these incredible creamy pockets throughout the pasta instead of disappearing into the sauce
  • It comes together in under 30 minutes but tastes like something that simmered all afternoon
02 -
  • Do not fully melt the ricotta into the sauce, those distinct creamy pockets are what makes this pasta special
  • The pasta water trick is not optional, it is what transforms the sauce from separate to silky and cohesive
03 -
  • Let the ricotta sit on the counter for twenty minutes before using so it melts more easily into the hot pasta
  • Grate your own Parmesan instead of using pre grated cheese for better melting and flavor

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