Creamy tomato ricotta pasta
A quick and easy pasta dish featuring a rich and creamy tomato sauce with ricotta cheese. Perfect for a weeknight meal!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.45 kilograms pasta such as penne, rigatoni, or fusilli
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 can crushed tomatoes 400g
- 0.24 kilograms ricotta cheese
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.25 teaspoon red pepper flakes (optional)
- salt to taste
- black pepper to taste
- fresh basil for garnish, chopped
Instructions
Preparation Steps
- Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and red pepper flakes (if using) to the skillet and cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Reduce heat to low and stir in the ricotta cheese, heavy cream, and Parmesan cheese until well combined and the sauce is creamy.
- Season the sauce with salt and black pepper to taste.
- Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with fresh basil.
Notes
This recipe can be customized with your favorite vegetables like spinach or mushrooms. For a spicier kick, add more red pepper flakes.