Creamy Tomato Ricotta Pasta

December 23, 2024December 23, 2024 Chique Home

Are you looking for a pasta dish that’s a little fancy yet super easy to make? This Creamy Tomato Ricotta Pasta combines tangy tomatoes and velvety ricotta for a meal that’s sure to impress!

Page Contents

Ingredients:

● 12 oz pasta (penne, rigatoni, or your favorite shape works here!)

● 2 tbsp olive oil

● 3 cloves garlic, minced (don’t skip this—it’s the soul of the sauce!)

● 1 can (14 oz) crushed tomatoes (go for San Marzano if you can; they’re sweeter and less acidic)

● ½ cup ricotta cheese (full-fat is best for that velvety texture)

● ½ cup heavy cream (optional but adds lusciousness— skip it if you want a lighter sauce)

● ¼ cup grated Parmesan cheese

● Salt and freshly ground black pepper, to taste

● A pinch of red pepper flakes (optional, for a little kick)

● Fresh basil leaves, torn (for garnish and a touch of herby goodness)

Instructions:

1. Cook the Pasta

Bring a large pot of salted water to a boil (tip: it should taste like the sea).

Cook your pasta until al dente—don’t overdo it, as it’ll cook a bit more in the sauce. Reserve about 1 cup of pasta water before draining.

2. Start the Sauce

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

(Careful not to let it brown—burnt garlic is bitter, and we’re going for sweet and savory vibes here.)

3. Add the Tomatoes

Pour in the crushed tomatoes, stir, and let them simmer for about 10 minutes. Add a pinch of salt, black pepper, and red pepper flakes if you’re using them.

(This step is where the flavors start to build, so don’t rush it.)

4. Stir in the Ricotta

Reduce the heat to low and add the ricotta cheese, stirring until it’s fully blended into the tomato sauce.

(It might look a little lumpy at first—don’t panic, it’ll smooth out as it warms up.)

If you’re feeling indulgent, pour in the heavy cream here for an extra creamy finish.

5. Combine the Pasta and Sauce

Toss the cooked pasta into the skillet with the sauce, adding a splash of the reserved pasta water to help everything coat beautifully.

Stir in the Parmesan cheese for that salty, nutty kick.

6. Taste and Adjust

Give it a taste and adjust the seasoning— add more salt, pepper, or even a squeeze of lemon juice if it needs a little brightness.

7. Serve and Garnish

Pile the pasta into bowls, top with torn basil leaves, and maybe another sprinkle of Parmesan (because, why not?). Serve it hot and watch everyone swoon.

Tips for Pasta Perfection:

● Pick the right pasta. Short shapes like rigatoni or penne are perfect because they hold onto the creamy sauce.

● Don’t skip the pasta water. It’s your secret weapon for silky sauces. Just don’t forget to save it before draining!

● Ricotta quality matters. If you can find fresh ricotta, go for it—it makes all the difference.

Now, pour yourself a glass of wine, grab a fork, and dig into a bowl of this creamy, dreamy pasta. You’ve earned it!

Creamy Tomato Ricotta Pasta

Ingredients: