Creamy Tomato Ricotta Pasta
A quick and easy pasta dish combining tangy tomato sauce with creamy ricotta cheese, perfect for busy weeknights or casual dinner parties.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 oz pasta (spaghetti, penne, or rigatoni)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 28 oz can crushed tomatoes
- 1 cup ricotta cheese
- 1/4 cup heavy cream (optional)
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Pour in crushed tomatoes and stir to combine. Let the sauce simmer for about 10 minutes, stirring occasionally, until slightly thickened.
- Reduce heat to low and stir in ricotta cheese. Mix until smooth and creamy. Add heavy cream if desired.
- Season sauce with salt, pepper, and red pepper flakes (if using). Taste and adjust as needed.
- Add cooked pasta to the skillet with the sauce, tossing gently to coat. Add reserved pasta water if sauce is too thick.
- Stir in grated Parmesan cheese and most of the chopped basil, saving some for garnish.
- Serve immediately, garnished with remaining basil and a sprinkle of Parmesan cheese.
Notes
[‘Don’t overcook the pasta; al dente texture is ideal.’, ‘Save pasta water to adjust sauce consistency.’, ‘Add ricotta slowly to avoid curdling.’, ‘Taste and season gradually for balanced flavors.’, ‘Use fresh basil for vibrant flavor.’]
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Fat: 14
- Carbohydrates: 55
- Fiber: 5
- Protein: 16
Keywords: Creamy pasta, Tomato ricotta pasta, Quick dinner, Italian comfort food, Kid-friendly pasta