Tomato Garlic Ricotta Penne With Basil (Printable)

Tender penne in garlicky tomato sauce with creamy ricotta and fresh basil.

# What You’ll Need:

→ Pasta

01 - 14 ounces penne pasta

→ Sauce

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

→ Cheese & Herbs

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

# How-to Steps:

01 - Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion. Sauté for 2–3 minutes until softened and fragrant.
03 - Stir in crushed tomatoes, sugar, red pepper flakes, salt, and black pepper. Simmer for 10–12 minutes, stirring occasionally until slightly thickened.
04 - Add drained penne to the skillet. Toss thoroughly, adding a splash of reserved pasta water if needed to achieve silky consistency.
05 - Gently fold in ricotta cheese, half the basil, and grated Parmesan. Cook for 1–2 minutes until everything is heated through.
06 - Divide among plates and top with remaining basil leaves and additional Parmesan cheese.

# Expert Advice:

01 -
  • The ricotta transforms a basic tomato sauce into something restaurant worthy with zero extra effort
  • It comes together in under 30 minutes but tastes like it simmered all afternoon
  • This is the pasta I make when friends drop by unexpectedly because it never fails to impress
02 -
  • Reserving pasta water is non negotiable, that starchy liquid is what binds the sauce to the pasta
  • Add ricotta off the heat at the very end to prevent it from separating and becoming grainy
  • Let the sauce rest for a minute off heat before tossing with pasta for better absorption
03 -
  • Tear basil by hand instead of chopping to prevent bruising and release more aromatic oils
  • Let the ricotta come to room temperature before adding so it melts more easily into the sauce

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