Tomato Garlic Ricotta Penne Basil

There was this tiny Italian place down the street from my first apartment where the owner would argue with himself while cooking behind the counter. I ordered this ricotta penne every Tuesday for months, watching him dollop fresh cheese into steaming pots of tomato sauce like it was the most natural thing in the world.

I finally asked him about the secret one rainy evening when I was the only customer there. He laughed and said his grandmother taught him that cheese belongs everywhere not just on top. Now I make this for friends who swear they hate ricotta, and they scrape their plates clean.

Ingredients

• 400 g penne pasta: The ridges catch sauce beautifully and hold onto the ricotta
• 2 tbsp olive oil: Use a decent one here since it carries the garlic flavor
• 4 garlic cloves, minced: Dont be shy with garlic it mellows beautifully in the tomato sauce
• 1 medium onion, finely chopped: Foundation of flavor that sweetens as it cooks down
• 800 g crushed tomatoes: Two cans give you exactly the right amount of sauce for this pasta
• 1 tsp sugar: Balances the acidity of canned tomatoes and makes everything taste rounder
• 1/2 tsp crushed red pepper flakes: Optional but worth it for that gentle background warmth
• Salt and freshly ground black pepper: Taste as you go and adjust until it sings
• 200 g ricotta cheese: Use fresh full fat ricotta for the creamiest result
• 1/2 cup fresh basil leaves, torn: Tear by hand right before serving for the most aroma
• 50 g grated Parmesan cheese: Salty umami that ties everything together

Instructions

Boil the pasta:

Bring a large pot of generously salted water to a rolling boil and cook penne until it still has a slight bite. Before draining scoop out 1/2 cup of starchy pasta water this liquid gold saves sauces later.

Build the base:

Heat olive oil in your largest skillet over medium heat. Add minced garlic and chopped onion cooking until soft and fragrant about 2 to 3 minutes. You want them translucent not browned.

Simmer the sauce:

Pour in crushed tomatoes along with sugar red pepper flakes salt and pepper. Let everything bubble gently for 10 to 12 minutes stirring occasionally until the sauce thickens slightly.

Bring it together:

Add drained penne directly into the sauce tossing vigorously to coat each piece. Splash in some reserved pasta water if it looks too thick you want it glossy and clingy.

Add the cheese:

Turn off the heat and fold in ricotta half the basil and Parmesan. Stir gently leaving some visible ricotta clouds instead of mixing it completely smooth.

Finish and serve:

Divide among warm plates and scatter remaining basil on top. Pass extra Parmesan at the table and watch people reach for seconds immediately.

Save

My sister in law who claims to hate Italian food requested this for her birthday dinner after I made it once on a whim. Now whenever I smell basil and garlic together I think of that night when she asked for thirds and then asked for the recipe.

Making It Your Own

Sometimes I throw in a handful of spinach during the last minute of sauce simmering when I want to feel virtuous. The wilting greens add color and nobody notices they are eating something healthy alongside all that cheese.

Pasta Perfect Pairing

A crisp Pinot Grigio cuts through the richness beautifully but honestly any cold white wine works. I keep a bottle chilling because something about this pasta demands a glass while you cook.

Getting Ahead

The sauce actually tastes better the next day after the flavors have had time to get acquainted. Make a double batch on Sunday and suddenly Tuesday dinner feels like a gift from your past self.

• Reheat gently with a splash of water to loosen it up
• The ricotta melts into a creamier texture overnight
• Never microwave pasta it ruins the texture reheat on the stove

Save

This is the pasta I make when I need comfort but also want to feel like I put actual effort into dinner. Something about the combination of warm tomato sauce and cool creamy ricotta just works.

Questions & Answers

→ Can I make this dish ahead of time?

Yes, prepare the sauce up to 2 days in advance and refrigerate. Cook the pasta fresh and toss with reheated sauce, adding a splash of pasta water to restore consistency.

→ What pasta shapes work best?

Penne, rigatoni, or fusilli are ideal as their ridges and tubes hold the sauce beautifully. Short pasta with texture works better than smooth varieties like spaghetti.

→ Can I use fresh tomatoes instead of canned?

Absolutely. Use 1 kg ripe tomatoes, blanched, peeled, and crushed. Simmer longer (15-20 minutes) to achieve the same thick consistency as canned tomatoes.

→ Is this suitable for freezing?

The sauce freezes beautifully for up to 3 months. Freeze without ricotta and add fresh cheese when reheating with freshly cooked pasta.

→ How can I make this vegan?

Replace ricotta with vegan cashew cream or silken tofu blended with lemon. Use nutritional yeast or vegan Parmesan alternative for the cheesy finish.

→ What can I serve with this pasta?

A crisp green salad with balsamic vinaigrette, garlic bread, or roasted vegetables complement this dish perfectly. Pinot Grigio or Sauvignon Blanc pair beautifully.