Tomato Garlic Ricotta Penne

My tiny apartment kitchen smelled like garlic and summer tomatoes last Tuesday when I threw this together after a chaotic day at work. Something about the way ricotta melts into hot pasta just feels like a gentle hug, and I ended up eating straight from the pan while leaning against the counter.

Last month my neighbor Sarah knocked on my door because she could smell the garlic from the hallway. I ended up doubling the recipe and we ate it on her balcony with cheap wine while the sun went down, and now she asks for it weekly.

Ingredients

• 400 g penne pasta: The ridges catch the sauce beautifully, though rigatoni works in a pinch
• 2 tbsp olive oil: Use a decent one here since it carries the garlic flavor
• 4 garlic cloves, minced: Freshly minced beats jarred every single time
• 1 medium onion, finely chopped: Take your time chopping so it cooks evenly
• 800 g (2 cans) crushed tomatoes: San Marzano if you can find them, theyre worth it
• 1 tsp sugar: Cuts the acidity, especially important with canned tomatoes
• 1/2 tsp crushed red pepper flakes: Optional, but I love the subtle warmth it adds
• Salt and freshly ground black pepper: Taste as you go, trust your palate
• 200 g ricotta cheese: Whole milk ricotta makes all the difference here
• 1/2 cup fresh basil leaves, torn: Tear by hand instead of cutting to preserve the oils
• 50 g grated Parmesan cheese: Plus extra for serving because more is always better

Instructions

Get the pasta going first:

Bring a large pot of salted water to a rolling boil and cook the penne until it still has a slight bite to it

Build your flavor foundation:

Heat olive oil in a large skillet over medium heat, then sauté the garlic and onion until soft and fragrant, about 2 to 3 minutes

Let the sauce simmer:

Add crushed tomatoes, sugar, red pepper flakes if using, salt and pepper, then let it bubble away for 10 to 12 minutes while stirring occasionally

Bring it all together:

Add the drained pasta to the sauce, tossing well and splashing in some reserved pasta water until everything looks silky and coated

Add the creamy finish:

Gently fold in the ricotta, half the basil, and grated Parmesan, cooking just 1 to 2 minutes until heated through

Plate it up:

Divide among bowls and scatter the remaining basil on top with extra Parmesan for good measure

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This pasta has become my go to for impromptu dinner parties because it looks impressive but honestly takes zero effort. Last week my brother said it tasted like something from a restaurant, which might have been the wine talking but I will take the compliment.

Making It Your Own

I have learned that a splash of heavy cream before the ricotta makes it feel extra indulgent for special occasions. Sometimes I add sautéed spinach when I need to justify eating pasta for dinner three nights in a row.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the ricotta beautifully, though honestly any white wine you have open will work. The acidity balances the richness and makes everything feel lighter.

Pasta Shape Wisdom

Rigatoni or fusilli catch the sauce just as well if you are feeling adventurous with shapes. Short pasta with ridges or spirals is your friend here.

• Save some pasta water before draining, seriously
• Let the sauce simmer longer if you like it thicker
• Fresh basil at the end is non negotiable

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There is something deeply comforting about a bowl of pasta that tastes like it took hours but really did not. Now go rescue that ricotta from the back of your fridge and make yourself something good.

Recipe FAQs

→ Can I make this dish ahead of time?

The sauce can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently before tossing with freshly cooked pasta and adding ricotta. For best results, add basil just before serving.

→ What pasta shapes work best?

Penne, rigatoni, or fusilli are ideal as their ridges and tubes catch the sauce well. Short pasta with texture helps the creamy tomato sauce adhere. Avoid long strands like spaghetti which won't hold the chunky sauce as effectively.

→ Is this dish freezer-friendly?

The tomato sauce freezes beautifully for up to 3 months. However, freeze the sauce separately from pasta and ricotta. Reheat frozen sauce on the stove, then toss with freshly cooked penne and add ricotta just before serving.

→ How do I prevent the ricotta from melting completely?

Add ricotta off the heat and fold gently rather than stirring vigorously. This creates distinct creamy pockets throughout the dish. Room temperature ricotta also holds its shape better than cold cheese when added to hot pasta.

→ Can I make this vegan?

Substitute dairy ricotta with cashew or almond-based ricotta alternatives. Use nutritional yeast or vegan Parmesan for the cheesy finish. The tomato sauce base is naturally vegan and provides plenty of flavor on its own.

→ What wine pairs well with this pasta?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the acidic tomatoes and creamy ricotta. Light red wines such as Chianti or Bardolino also work beautifully, especially if you include the optional red pepper flakes.