Tomato Garlic Ricotta Penne With Basil

Last Tuesday evening found me standing in my kitchen at 7pm, absolutely starving but refusing to order takeout yet again. I spotted some ricotta I'd bought for lasagna that never happened, a can of crushed tomatoes, and a half-empty box of penne. Fifteen minutes later, I was sitting on my couch with this bowl of pasta, wondering why I'd ever thought good cooking needed to be complicated.

My roommate walked in mid-bite and literally paused in the doorway to ask what smelled so incredible. Now she requests it whenever we've had an especially chaotic day at work. There's something about the combination of warm tomatoes and cool ricotta that just resets your nervous system.

Ingredients

• 400 g penne pasta: The ridges catch the sauce beautifully, though I've used rigatoni in a pinch and nobody complained
• 2 tbsp olive oil: This is your flavor foundation, so use the decent stuff you'd drizzle on bread
• 4 garlic cloves, minced: Don't be shy with garlic here, it mellows beautifully as it simmers
• 1 medium onion, finely chopped: Takes about 5 minutes to become sweet and translucent
• 800 g (2 cans) crushed tomatoes: I keep a few cans in my pantry exactly for moments like this
• 1 tsp sugar: Cuts the acidity of canned tomatoes without making the sauce taste sweet
• 1/2 tsp crushed red pepper flakes: Optional, but I love the gentle warmth it adds
• Salt and freshly ground black pepper: Season aggressively as you go, pasta absorbs salt like nobody's business
• 200 g ricotta cheese: Full-fat is worth it here, low-fat just doesn't achieve that same velvety texture
• 1/2 cup fresh basil leaves, torn: Tear by hand instead of cutting to preserve the aromatic oils
• 50 g grated Parmesan cheese: Plus extra because who are we kidding, you'll want more

Instructions

Get your water going first:

Bring a large pot of salted water to a boil, then cook the penne until al dente. Save that half cup of pasta water before draining, it's liquid gold for bringing sauces together.

Build your flavor base:

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

Let the sauce simmer:

Pour in crushed tomatoes, sugar, red pepper flakes, salt, and pepper. Let it bubble away for 10 to 12 minutes, stirring occasionally, until it thickens slightly.

Bring it all together:

Add the drained penne directly into your sauce and toss well. Use some of that reserved pasta water if it needs help getting silky and cohesive.

Add the creamy elements:

Gently fold in ricotta, half the basil, and Parmesan. Cook just 1 to 2 minutes until everything is warmed through and the ricotta has melted into gorgeous pockets.

Finish with flair:

Divide among plates and scatter remaining basil on top with extra Parmesan. The contrast of bright green against deep red tomatoes makes it feel special.

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This recipe became my go-to the night my sister got her heart broken and showed up at my door unexpectedly. We ate this on the floor of my living room, neither of us saying much, and somehow the food did what words couldn't.

Making It Your Own

I've discovered that adding a handful of spinach right before tossing with the pasta makes it feel slightly more virtuous without changing the flavor profile. The greens wilt into the sauce and my kids somehow don't notice they're eating vegetables.

Perfect Pairings

A crisp Pinot Grigio cuts through the richness beautifully, though honestly, cold beer works just fine on a Tuesday. A simple green salad with lemon vinaigrette balances the meal without competing with the main event.

Make-Ahead Magic

The sauce actually tastes better the next day, so I sometimes make a double batch on Sunday and use it for quick weeknight dinners. The flavors develop and deepen in the refrigerator overnight.

• Reheat gently with a splash of water to loosen the sauce
• Add fresh ricotta and basil when serving, not when storing
• The sauce freezes well for up to three months if you want to prep even further ahead

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Sometimes the simplest recipes are the ones that stick around, becoming part of your rotation not because they're fancy but because they're reliable. This pasta has saved more weeknight dinners than I can count.

Questions & Answers About the Recipe

→ Can I use different pasta shapes?

Rigatoni, fusilli, or gemelli work wonderfully. The tomato sauce clings nicely to shapes with ridges or curves that capture the ricotta dollops.

→ Is the ricotta mixed in or added on top?

Gently fold half the ricotta into the hot pasta for creamy pockets throughout, then reserve some to dollop on top before serving for the best texture contrast.

→ Can I make this ahead?

The tomato sauce keeps beautifully for 3-4 days refrigerated. Cook pasta fresh and toss together when ready to serve, adding a splash of pasta water to loosen the sauce.

→ What can I substitute for fresh basil?

Fresh spinach or chopped parsley work well. For a different flavor profile, try fresh oregano or a combination of Italian herbs.

→ How do I prevent the ricotta from becoming grainy?

Use room-temperature ricotta and fold it in gently off the heat. Avoid overcooking once added—just 1-2 minutes to warm through maintains the smooth texture.

→ Can I freeze leftovers?

The sauce freezes well for up to 3 months. Pasta is best enjoyed fresh, but if freezing, undercook slightly and reheat with extra liquid to restore texture.