Tomato Garlic Ricotta Penne With Basil (Print Version)

Creamy penne with garlicky tomato sauce, fresh ricotta, and basil—ready in 30 minutes.

# Recipe Ingredients:

→ Pasta

01 - 14 oz penne pasta

→ Sauce

02 - 2 tbsp olive oil
03 - 4 garlic cloves, minced
04 - 1 medium onion, finely chopped
05 - 28 oz crushed tomatoes (2 cans)
06 - 1 tsp sugar
07 - 1/2 tsp crushed red pepper flakes (optional)
08 - Salt and freshly ground black pepper, to taste

→ Cheese & Herbs

09 - 7 oz ricotta cheese
10 - 1/2 cup fresh basil leaves, torn
11 - 1.75 oz grated Parmesan cheese, plus extra for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and onion; sauté 2–3 minutes until soft and fragrant.
03 - Stir in crushed tomatoes, sugar, red pepper flakes (if using), salt, and black pepper. Simmer 10–12 minutes, stirring occasionally.
04 - Add the drained penne to the sauce. Toss well, adding a splash of reserved pasta water if needed for a silky consistency.
05 - Gently fold in ricotta cheese, half the basil, and grated Parmesan. Cook 1–2 minutes until everything is heated through.
06 - Divide among serving plates. Top with remaining basil and extra Parmesan.

# Expert Advice:

01 -
  • The creamy ricotta melts into the tomato sauce creating pockets of richness in every bite
  • It comes together in under thirty minutes making it perfect for weeknight dinners
  • The combination of fresh basil and garlic hits those comforting Italian flavors everyone craves
02 -
  • Reserving the pasta water is crucial it helps bind the sauce and creates that restaurant quality consistency
  • Add the ricotta gently at the end so it stays in distinct pockets rather than disappearing completely into the sauce
  • The sauce will continue to thicken as it sits so do not reduce it too much during cooking
03 -
  • Let the garlic soften in the oil for at least a minute before adding the onion to build layers of flavor
  • Tear the basil by hand right before serving to prevent it from turning dark

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