Save to Pinterest This vibrant Italian-inspired pasta combines tender penne with a rich, garlicky tomato sauce. The dish comes together in just 30 minutes, making it perfect for busy weeknights. Fresh ricotta cheese adds creaminess while torn basil leaves bring brightness and aromatic flavor. The sauce simmers with crushed tomatoes, onion, and garlic, creating a classic base that pairs beautifully with the mild cheese. You can customize the heat with red pepper flakes or add extra vegetables like spinach for more nutrition. The final dish is finished with grated Parmesan and additional basil for a restaurant-quality presentation that's simple to achieve at home.
The smell of garlic hitting warm olive oil still stops me in my tracks every single time. I first made this penne on a Tuesday evening when the refrigerator was nearly bare but those cans of crushed tomatoes saved dinner completely. Now it has become the dish I turn to when friends pop over unexpectedly and I need something that feels special without any fuss.
Last summer my sister sat at my counter while I made this, watching me dollop ricotta into the sauce like I was doing something revolutionary. She texted me the next day saying she had made it three times that week and her kids were now begging for the white cheese pasta. That text is still saved on my phone.
Ingredients
- Penne pasta: The ridges catch the sauce beautifully and hold onto those little pockets of ricotta
- Olive oil: Use a decent one here since the flavor really shines through the simple sauce
- Garlic cloves: Fresh minced garlic makes all the difference compared to jarred versions
- Crushed tomatoes: The texture is perfect for coating pasta evenly without being too chunky
- Sugar: Just a tiny pinch balances the acidity of the tomatoes
- Red pepper flakes: Completely optional but adds such a lovely warmth
- Ricotta cheese: Full fat creates the creamiest results
- Fresh basil: Tear it by hand for the most aromatic release of oils
- Parmesan cheese: Grate it fresh if possible for the best melting quality
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil and cook penne until al dente then reserve that half cup of pasta water before draining
- Build your flavor base:
- Heat olive oil in a large skillet over medium heat then sauté garlic and onion for 2 to 3 minutes until they soften and fill your kitchen with that incredible aroma
- Create the sauce:
- Stir in crushed tomatoes with sugar red pepper flakes salt and pepper then let everything simmer together for 10 to 12 minutes
- Bring it all together:
- Add your drained penne right into the sauce and toss well using splashes of that reserved pasta water until the consistency feels perfectly silky
- Add the creamy finish:
- Gently fold in ricotta cheese half the basil and grated Parmesan then cook just 1 to 2 minutes until everything is heated through and fragrant
- Plate it up:
- Divide among bowls and scatter remaining basil on top with extra Parmesan for everyone to add at the table
Save to Pinterest This pasta has become my go to for new neighbors and comforting friends who need a little extra love. Something about the combination of rustic tomato sauce and creamy ricotta makes people feel immediately at home.
Making It Your Own
I have found that a splash of heavy cream before the ricotta makes everything feel even more luxurious without overpowering the fresh flavors. Sometimes I will toss in a handful of baby spinach right at the end just to wilt it for some extra color and nutrition.
Pasta Shape Swaps
Rigatoni works beautifully here because those wider tubes catch even more ricotta inside. Fusilli creates lovely little sauce pockets in all those twists and turns but honestly any pasta from your pantry will be absolutely delicious.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the richness while complementing the basil beautifully. I love serving this with a simple green salad dressed in nothing but lemon and olive oil.
- Grill some crusty bread to soak up any extra sauce
- Keep red pepper flakes on the table for spice lovers
- Extra Parmesan at the table is never a bad idea
Save to Pinterest There is something so honest about a dish that relies on simple ingredients done right. I hope this pasta finds its way into your regular rotation too.
Recipe Questions & Answers
- → Can I make this dish ahead of time?
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Yes, you can prepare the tomato sauce up to 2 days in advance and store it in the refrigerator. Reheat gently before tossing with freshly cooked pasta and adding the ricotta and basil.
- → What pasta shapes work best?
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Penne, rigatoni, or fusilli are ideal because their ridges and tubes hold the sauce well. Short pasta shapes with texture work better than smooth varieties like spaghetti.
- → Is this suitable for vegetarians?
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Yes, this dish is vegetarian. However, check your Parmesan cheese label, as some traditional Parmesan uses animal rennet. Vegetarian alternatives are available.
- → How do I prevent the ricotta from becoming grainy?
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Use room temperature ricotta and fold it in gently at the end. Avoid boiling the cheese; simply heat through for 1-2 minutes until warmed and creamy.
- → Can I freeze leftovers?
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The pasta freezes well for up to 3 months. However, the texture of fresh ricotta may change slightly. For best results, freeze without the ricotta and add fresh when reheating.
- → What can I substitute for ricotta?
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Cream cheese, mascarpone, or cottage cheese blended until smooth can replace ricotta. For a dairy-free option, try cashew cream or vegan ricotta alternatives.
