Tomato Garlic Ricotta Penne Basil

The first time I made this pasta was on a Tuesday evening when my refrigerator was nearly empty but somehow still held all the right things. I ended up throwing together whatever I could find and honestly the result was so good I could not stop eating it straight from the pan. Now this is my go-to when I need something that feels special but does not take forever to make.

I remember serving this at a casual dinner party last spring and watching my friend actually pause mid conversation to take another bite. The way the ricotta melts into the sauce creates these little creamy pockets that make every forkful feel like a discovery. It is the kind of dish that makes people ask for seconds before they have even finished their first serving.

Ingredients

• 400 g penne pasta: I have found that the ridges really hold onto the sauce so do not swap for smooth noodles unless you have to
• 2 tbsp olive oil: Extra virgin gives the best flavor base for building your sauce
• 4 garlic cloves, minced: Fresh garlic is nonnegotiable here jarred stuff just does not have the same punch
• 1 medium onion, finely chopped: White onions work best but yellow will do in a pinch
• 800 g (2 cans) crushed tomatoes: San Marzano tomatoes are worth the extra few dollars I promise
• 1 tsp sugar: This cuts the acidity without making the sauce taste sweet
• 1/2 tsp crushed red pepper flakes: Optional but adds this subtle warmth that makes everything pop
• Salt and freshly ground black pepper: Taste as you go because tomatoes vary in how much seasoning they need
• 200 g ricotta cheese: Whole milk ricotta gives the creamiest result but part skim still works beautifully
• 1/2 cup fresh basil leaves, torn: Tearing releases more oils than chopping and looks prettier too
• 50 g grated Parmesan cheese: Freshly grated makes such a difference I can taste the pre shredded stuff from a mile away

Instructions

Get your pasta water going first:

Bring a large pot of salted water to boil and cook penne until al dente then save that pasta water before draining it is liquid gold

Build your flavor base:

Heat olive oil in a large skillet over medium heat then add minced garlic and onion and sauté for 2 to 3 minutes until soft but not brown

Simmer the sauce to perfection:

Stir in crushed tomatoes sugar red pepper flakes salt and pepper then let it bubble gently for 10 to 12 minutes until it thickens slightly

Bring it all together:

Add drained penne to the sauce and toss well adding a splash of that pasta water if it looks too thick

Add the creamy finish:

Gently fold in ricotta half the basil and Parmesan then cook just 1 to 2 minutes until everything is warmed through and creamy

Plate it like a pro:

Divide among bowls and top with remaining basil and extra Parmesan because finishing touches matter

Save

This pasta has become such a staple in our house that even my picky eater requests it by name now. There is something about the combination of hot pasta and cool creamy ricotta that just works on every level.

Making It Your Own

I have learned that the best recipes are the ones you can adapt to your own taste. Sometimes I add a handful of spinach at the end just to get some greens in or toss in some roasted cherry tomatoes when they are in season. The base sauce is so solid you can really play with it.

Perfect Pairings

A crisp white wine like Pinot Grigio cuts through the ricotta beautifully and a simple green salad with lemon vinaigrette keeps the meal from feeling too heavy. I have also served this with garlic bread when I really want to go all out but honestly it stands perfectly on its own.

Storage And Leftovers

This pasta actually tastes even better the next day if you can believe it. The flavors have time to really meld together and the ricotta gets all melty into the sauce. I store it in an airtight container and add a splash of water when reheating because the pasta soaks up so much liquid overnight.

• Reheat gently on the stove not in the microwave to keep the texture nice
• The basil will darken overnight so I always add fresh basil when I reheat leftovers
• You can freeze the sauce separately for up to three months if you want to meal prep

Save

There is something so satisfying about a recipe that comes together this easily but tastes this good. I hope it becomes a weeknight favorite in your kitchen too.

Recipe FAQs

→ Can I use dried basil instead of fresh?

Fresh basil provides the best aroma and flavor, but you can substitute 1 tablespoon dried basil added during sauce simmering if needed. The fresh leaves added at the end deliver a bright pop that dried herbs can't match.

→ What other pasta shapes work well?

Rigatoni, fusilli, or gemelli catch the sauce beautifully due to their ridges and curves. Even short macaroni or shells work—the key is choosing pasta with enough surface area to hold the creamy tomato coating.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more sauce as it sits, so add a splash of water or olive oil when reheating to restore creaminess.

→ Can I make this dairy-free?

Substitute ricotta with vegan cashew or almond-based ricotta alternatives. Use nutritional yeast or vegan Parmesan for the cheesy finish. The tomato sauce base is naturally dairy-free.

→ Is the red pepper flakes necessary?

Completely optional—they add gentle warmth without overpowering the dish. Omit them for a family-friendly version, or increase to 1 teaspoon if you enjoy more heat in your pasta.