Tomato Garlic Ricotta Penne Basil

The smell of garlic hitting hot olive oil still stops me in my tracks every single time. I learned this recipe during a tiny apartment dinner party years ago when my friend Maria insisted ricotta belonged in tomato sauce. She was right, and now I cannot make pasta any other way.

Last Tuesday I made this for my sister who swears she hates ricotta cheese. She took three servings and asked for the recipe before she even finished her first plate. Sometimes the simplest combinations are the ones that surprise us most completely.

Ingredients

• 400 g penne pasta: The ridges catch sauce beautifully but rigatoni works just as well
• 2 tbsp olive oil: Use a good quality one since it carries the garlic flavor
• 4 garlic cloves, minced: Do not let them brown or they will turn bitter
• 1 medium onion, finely chopped: Finer pieces disappear into the sauce for smoother texture
• 800 g (2 cans) crushed tomatoes: San Marzano tomatoes make a noticeably sweeter sauce
• 1 tsp sugar: Balances the acidity without making the sauce taste sweet
• 1/2 tsp crushed red pepper flakes: A gentle warmth that lets the other flavors shine
• Salt and freshly ground black pepper: Season generously at each stage for best results
• 200 g ricotta cheese: Full fat gives the silkiest texture and richest flavor
• 1/2 cup fresh basil leaves, torn: Tearing releases more oils than chopping
• 50 g grated Parmesan cheese: Add extra for serving because everyone wants more

Instructions

Get your pasta water going first:

Bring a large pot of salted water to boil while you prep the sauce ingredients

Cook the penne until perfectly al dente:

Reserve that half cup of starchy pasta water before draining, it is liquid gold

Build your flavor base:

Sauté the garlic and onion in olive oil until soft and fragrant, about 2 to 3 minutes

Let the sauce simmer:

Add crushed tomatoes, sugar, red pepper flakes, salt and pepper, then cook 10 to 12 minutes

Bring everything together:

Toss the penne directly into the sauce, using pasta water to reach the perfect consistency

Add the finishing touches:

Gently fold in ricotta, half the basil, and Parmesan, then top with remaining basil

Pin It

This pasta became my go to for comfort food cravings that do not take all night to make. The way the ricotta warms through while still keeping its shape makes each bite feel special.

Choosing The Right Pasta

I have tried so many shapes in this sauce but something about penne just works. The tubes hold sauce inside while the ridges grab onto the tomato and ricotta mixture outside.

Making It Your Own

Sometimes I add sautéed spinach or roasted cherry tomatoes when I want extra vegetables. The base sauce is forgiving enough to handle additions without losing its character.

Perfect Wine Pairings

A crisp Pinot Grigio cuts through the ricotta beautifully while Sauvignon Blanc highlights the fresh basil. Both let the garlic and tomatoes shine without competing for attention.

• Chill your wine glasses for 10 minutes before serving
• Offer extra Parmesan at the table, not just in the recipe
• Leftovers reheat beautifully with a splash of water

Pin It

Simple food shared with people you love is what makes cooking worthwhile. This pasta always reminds me of that.

Recipe FAQs

→ Can I use different pasta shapes?

Yes, rigatoni, fusilli, or ziti work wonderfully with this sauce. Their shapes and textures capture the garlicky tomato sauce and ricotta just as well as penne.

→ Is this dish freezer-friendly?

The tomato sauce freezes exceptionally well for up to 3 months. Freeze the sauce separately, then cook fresh pasta and add ricotta when reheating for best texture.

→ Can I make this dairy-free?

Substitute ricotta with cashew cream or dairy-free almond ricotta. Use nutritional yeast or vegan Parmesan alternative in place of grated Parmesan cheese.

→ How do I prevent the sauce from becoming too acidic?

The sugar in the recipe helps balance the tomatoes' natural acidity. You can also add a splash of cream or a pinch of baking soda while simmering if needed.

→ What wine pairs well with this pasta?

A crisp Pinot Grigio or Sauvignon Blanc complements the tomato and basil beautifully. For red wine lovers, a light Chianti or Barbera works nicely without overpowering the dish.

→ Can I add protein to this dish?

Grilled chicken, sautéed shrimp, or meatballs make excellent additions. Brown Italian sausage or pancetta can be cooked with the onions for extra depth.