Tomato Garlic Ricotta Penne

The smell of garlic hitting hot olive oil still stops me in my tracks, no matter how many times I make this pasta. I discovered this combination on a Tuesday evening when I had nothing but canned tomatoes, a tub of ricotta, and some wilting basil in the fridge. Sometimes the best dinners happen by accident.

My sister visited last month and watched me make this, fascinated by how I dropped spoonfuls of ricotta into the pasta instead of stirring it in completely. She called it genius, but really I just love finding those surprise bites of cold, creamy cheese against the warm, garlicky sauce. Now she makes it for her family every Sunday.

Ingredients

• Penne pasta: 400 g penne pasta, though rigatoni catches the sauce beautifully too
• Olive oil: 2 tbsp olive oil forms the flavorful foundation of your sauce
• Garlic: 4 garlic cloves, minced fresh beats pre-minced every time
• Onion: 1 medium onion, finely chopped builds sweetness as it softens
• Crushed tomatoes: 800 g (2 cans) crushed tomatoes create the perfect rustic texture
• Sugar: 1 tsp sugar balances the natural acidity of the tomatoes
• Red pepper flakes: 1/2 tsp crushed red pepper flakes adds gentle warmth, optional if you prefer mild
• Salt and pepper: Salt and freshly ground black pepper to taste, season gradually as you go
• Ricotta cheese: 200 g ricotta cheese should be at room temperature for easier incorporation
• Fresh basil: 1/2 cup (about 20 g) fresh basil leaves, torn by hand releases more oils than cutting
• Parmesan cheese: 50 g grated Parmesan cheese, plus extra for serving because everything needs more cheese

Instructions

Get your pasta water going:

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

Build your flavor base:

Heat olive oil in a large skillet over medium heat, sautéing garlic and onion for 2 to 3 minutes until soft and fragrant but not browned.

Simmer the sauce:

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

Bring it all together:

Add the drained penne to the sauce and toss well, adding a splash of reserved pasta water if needed for a silky consistency.

Add the finishing touches:

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

Plate and garnish:

Divide among serving plates and top with remaining basil and extra Parmesan for that restaurant style finish.

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This pasta has become my go-to when friends drop by unexpectedly because the ingredients live in my pantry and fridge. Last weekend, my neighbor ate three bowls and asked for the recipe before she even put on her coat to leave.

Making It Your Own

I have added heavy cream before serving when I wanted something extra indulgent, and it transforms this into the kind of dish that makes people close their eyes while eating. Sautéed spinach works beautifully too, wilting it right into the sauce for a pop of color and nutrients.

Perfect Wine Pairings

A crisp Pinot Grigio cuts through the ricotta richness, while a Sauvignon Blanc highlights the basil and garlic. My father prefers a light red wine, and honestly, he is onto something because the fruit notes complement the tomato sauce perfectly.

Serving Suggestions

This pasta needs nothing more than a simple green salad dressed with lemon and olive oil, though crusty bread never hurts for sopping up the sauce. Roasted cherry tomatoes on the side add even more sweetness.

• Let the ricotta sit on the counter while you cook so it melts more easily into the hot pasta
• Save some pasta water even if you think you will not need it, because you probably will
• Add the red pepper flakes gradually since their heat can vary wildly between batches

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There is something deeply comforting about a pasta dish that comes together this quickly yet feels special enough for company. Enjoy every bite.

Recipe Questions & Answers

→ Can I use fresh tomatoes instead of canned?

Fresh tomatoes work well. Use about 1.5 kg ripe tomatoes, blanch to remove skins, then crush before adding to the sauce. Simmer longer to achieve proper thickness.

→ How do I prevent ricotta from becoming grainy?

Use room temperature ricotta and fold it in gently at the end. Avoid boiling after adding—the residual heat from the pasta is sufficient to warm it through.

→ Can I make this dairy-free?

Substitute ricotta with cashew cream or coconut yogurt. Use nutritional yeast or vegan Parmesan alternative in place of grated Parmesan.

→ What other pasta shapes work here?

Rigatoni, fusilli, or farfalle all work beautifully. Choose shapes with ridges or curves to hold the sauce and ricotta dollops effectively.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 3 days. Reheat gently with a splash of water or olive oil to restore creaminess before serving.

→ Can I freeze this pasta dish?

Freezing is possible but texture may change. The ricotta can separate slightly upon thawing. If freezing, add fresh ricotta and basil after reheating for best results.