Tomato Garlic Ricotta Penne Basil (Printable Version)

Creamy penne with garlicky tomato sauce, fresh ricotta dollops, and fragrant basil.

# What You Need:

→ 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 0.7 oz)
11 - 1.75 oz grated Parmesan cheese, plus extra for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - 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.
04 - Add drained penne to the skillet. Toss thoroughly, adding reserved pasta water as needed for a silky, cohesive sauce.
05 - Gently fold in ricotta cheese, half the basil, and grated Parmesan. Cook for 1–2 minutes until everything is heated through.
06 - Divide among plates. Top with remaining basil and additional Parmesan as desired.

# Expert Tips:

01 -
  • The combination of creamy ricotta and bright tomato sauce hits that perfect balance between rich and fresh
  • It comes together in under thirty minutes but tastes like it simmered all day
  • The whole family will ask for seconds especially if you tear the basil extra small
02 -
  • That splash of pasta water is the secret to restaurant level texture do not skip it
  • Ricotta can seize up if you add it to boiling heat so fold it in gently off the hottest part of the stove
  • The sauce will continue to thicken as it sits so I always keep it a little looser than I think I need
03 -
  • Room temperature ricotta incorporates more smoothly than cold ricotta straight from the fridge
  • Always save more pasta water than you think you need because you can use the rest to loosen up leftovers

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