Description
Discover how to make the best Tomato Ricotta Pasta with our step-by-step recipe. Easy to make and packed with incredible flavor!
Ingredients
- 1 lb pasta (rigatoni, penne, or spaghetti recommended)
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, for heat)
- 28 oz can whole peeled San Marzano tomatoes, crushed by hand
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1 cup full-fat ricotta cheese
- 1/2 cup fresh basil leaves, chopped, plus more for garnish
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1–1.5 cups reserved pasta water
Instructions
- Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1-1.5 cups of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook until softened and translucent, about 5-7 minutes.
- Add minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
- Stir in the crushed San Marzano tomatoes, salt, and pepper. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook for 20-30 minutes, stirring occasionally.
- Add the drained pasta to the sauce. Stir in the ricotta cheese and 1/2 cup of reserved pasta water.
- Stir vigorously until the ricotta melts and coats the pasta, adding more pasta water a tablespoon at a time until the sauce reaches your desired creamy consistency.
- Stir in the fresh chopped basil and Parmesan cheese. Taste and adjust seasoning if needed.
- Serve immediately, garnished with extra fresh basil and Parmesan cheese.
- Prep Time: 15 mins
- Cook Time: 35 mins