Save This vibrant Italian pasta brings together tender penne with a rich garlicky tomato sauce. Dollops of fresh ricotta create creamy pockets throughout, while torn basil leaves add bright, aromatic flavor. The dish comes together in just 30 minutes, making it perfect for weeknight dinners or casual entertaining.
The sauce balances sweet crushed tomatoes with aromatic garlic and optional red pepper flakes for gentle warmth. Fresh ricotta folded in at the end creates luxurious texture without heaviness. A finish of grated Parmesan and additional basil adds depth and freshness to every bite.
My tiny apartment kitchen smelled like an Italian grandmother had moved in for the evening. The garlic hit the olive oil and I knew this simple combination would become my weeknight savior. Sometimes the most humble ingredients create the most stunning results.
I served this to my skeptical brother who claimed he hated tomato sauce. He scraped his bowl clean and asked if there were seconds. That quiet scraping sound is the highest compliment a cook can receive.
Ingredients
- 400 g penne pasta: The ridges catch sauce beautifully though rigatoni works just as well
- 2 tbsp olive oil: Use something you would drizzle on bread
- 4 garlic cloves, minced: Do not rush this step and burn the garlic
- 1 medium onion, finely chopped: Creates a sweet base that balances the acidity
- 800 g crushed tomatoes: Quality matters here so choose a brand you trust
- 1 tsp sugar: The secret to neutralizing canned tomato acidity
- 1/2 tsp crushed red pepper flakes: Optional but adds a lovely warmth
- Salt and black pepper: Season boldly at every stage
- 200 g ricotta cheese: Full fat creates the silkiest texture
- 1/2 cup fresh basil leaves, torn: Tearing releases more oils than chopping
- 50 g grated Parmesan cheese: Plus extra because who ever has enough cheese
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil then cook penne until al dente. Save that half cup of starchy pasta water before draining.
- Build your flavor foundation:
- Heat olive oil in a large skillet over medium heat. Sauté garlic and onion for two or three minutes until they soften and your kitchen smells amazing.
- Simmer the sauce to perfection:
- Stir in crushed tomatoes with sugar and red pepper flakes. Let it bubble gently for ten to twelve minutes while you taste and adjust seasoning.
- Bring everything together:
- Add drained penne directly into the sauce and toss well. Use splashes of that reserved pasta water to reach a glossy consistency.
- Add the finishing touches:
- Gently fold in ricotta with half the basil and Parmesan. Cook just long enough to heat everything through.
- Serve it with love:
- Divide among plates then scatter remaining basil and extra Parmesan on top.
Save This recipe has seen me through exhausted weeknights and unexpected dinner guests alike. There is something deeply comforting about a dish that never fails to deliver.
Making It Your Own
I have discovered that a splash of heavy cream before the ricotta creates an incredibly velvety sauce. Sautéed spinach or roasted cherry tomatoes transform it into something completely new.
Perfect Wine Pairings
A crisp Pinot Grigio cuts through the richness while letting the tomato flavors shine. Sauvignon Blanc works beautifully too especially if you added those red pepper flakes.
Make Ahead Magic
The sauce actually improves after a day in the refrigerator as the flavors meld together. Cook pasta fresh and toss with reheated sauce for the best texture.
- Keep fresh basil separate until serving
- Reserve extra pasta water when reheating
- Bring ricotta to room temperature first
Save Some nights call for hours of careful cooking but most nights call for something honest and delicious. This pasta is both.
Recipe FAQs
- → Can I make this dish ahead of time?
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The tomato sauce can be prepared up to 2 days in advance and stored refrigerated. Reheat gently before tossing with cooked pasta and adding ricotta. For best results, cook pasta fresh and assemble just before serving.
- → What pasta shapes work best?
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Penne is ideal as its ridges hold sauce beautifully. Rigatoni, fusilli, or farfalle also work well. Short pasta with texture helps the creamy tomato sauce coat each piece evenly.
- → Can I use fresh tomatoes instead of canned?
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Yes, use 1.5 kg ripe fresh tomatoes, blanched, peeled, and crushed. Fresh tomatoes may need slightly longer cooking to break down completely. Adjust sugar based on tomato sweetness.
- → Is this suitable for freezing?
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The tomato sauce freezes well for up to 3 months. However, freeze sauce separately without ricotta added. Fresh pasta and ricotta are best enjoyed immediately after preparation.
- → How can I make this dish lighter?
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Use part-skim ricotta and reduce Parmesan to 30g. Increase basil and add sautéed vegetables like spinach or zucchini to bulk up the dish while keeping calories in check.
