Easy • Pasta
Creamy Tomato and Ricotta Pasta
This ridiculously easy and luscious pasta dish features a rich tomato sauce made even creamier with fresh ricotta cheese.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
- Level
- Easy
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Sometimes, you just need a big bowl of comforting pasta, and this Creamy Tomato and Ricotta Pasta delivers just that! It's unbelievably simple to make, yet tastes like something from your favorite Italian trattoria. The ricotta melts into the tomato sauce, creating a silky-smooth, dreamy texture that coats every strand of pasta. Get ready for your new go-to weeknight meal!
Ingredients
Yield: 4 servings
Main
- 1 lb pasta (penne, rigatoni, or your favorite short pasta)
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1/2 cup vegetable or chicken broth
- 1/2 cup fresh ricotta cheese
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- Salt and black pepper to taste
Preparation
Step 1
Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
Step 2
While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic, oregano, and red pepper flakes (if using) and cook for 1 minute until fragrant.
Step 3
Pour in the crushed tomatoes and vegetable or chicken broth. Bring to a simmer, then reduce heat to low and let it gently simmer for 10-15 minutes, allowing flavors to meld.
Step 4
Stir in the ricotta cheese, Parmesan cheese, and chopped fresh basil. Mix until the ricotta is fully incorporated and the sauce is creamy. Season with salt and black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water.
Step 5
Add the drained cooked pasta to the skillet with the sauce and toss to coat evenly. Serve warm, garnished with extra Parmesan and fresh basil.
Tips
- For a richer flavor, use a good quality canned crushed tomatoes.
- Full-fat ricotta creaminess is unmatched, but part-skim works too.
- Leftovers are great, but the sauce is best when freshly stirred with the ricotta.
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