Tomato Garlic Ricotta Penne Basil

The first time I made this pasta, it was supposed to be a quick Tuesday night dinner, but my roommate kept wandering into the kitchen asking what smelled so incredible. That garlic hitting warm olive oil stopped both of us in our tracks.

Last summer, I made this for friends who had just moved into their first apartment. We ate it straight from the pan on their still boxed up floor, and somehow the basil tasted sweeter, the cheese felt more luxurious, and the conversation flowed easier.

Ingredients

• 400 g penne pasta: The ridges catch the sauce beautifully, but rigatoni works just as well if thats what you have in your pantry
• 2 tbsp olive oil: This becomes the foundation of your sauce, so use something you actually like the taste of
• 4 garlic cloves, minced: Freshly minced garlic releases more oils than pre chopped, giving you that aromatic punch
• 1 medium onion, finely chopped: Take your time chopping evenly, smaller pieces disappear into the sauce while adding sweetness
• 800 g (2 cans) crushed tomatoes: San Marzano tomatoes worth the extra cost, theyre naturally sweeter and less acidic
• 1 tsp sugar: Just enough to balance the tomatoes without making the sauce taste sweet
• 1/2 tsp crushed red pepper flakes: Optional, but I always add them for that gentle warmth that lingers
• Salt and freshly ground black pepper: Taste your sauce before adding, canned tomatoes already contain sodium
• 200 g ricotta cheese: Whole milk ricotta gives you the creamiest result, but part skim still works beautifully
• 1/2 cup fresh basil leaves, torn: Tear rather than chop to avoid bruising the delicate leaves, which can make them taste bitter
• 50 g grated Parmesan cheese: Invest in a wedge and grate it yourself, pre grated has anti caking agents that prevent proper melting

Instructions

Boil the pasta:

Bring a large pot of generously salted water to a rolling boil, cook penne until al dente, then scoop out 1/2 cup of starchy pasta water before draining

Build the base:

Heat olive oil in your largest skillet over medium heat, add garlic and onion, and let them soften slowly until your kitchen smells incredible

Simmer the sauce:

Pour in crushed tomatoes with sugar and red pepper flakes, then let everything bubble gently while the pasta finishes cooking

Bring it together:

Add drained pasta directly to the sauce, tossing vigorously and splashing in pasta water until the sauce clings to every piece

Add the creamy finish:

Fold in ricotta in dollops rather than stirring it completely, letting half the basil and Parmesan melt into the warm pasta

Plate it up:

Divide among bowls and scatter remaining basil on top, then pass extra Parmesan around the table

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My grandmother would never approve of using canned tomatoes, but honestly, some of my best memories involve opening a couple of cans on nights when cooking from scratch felt impossible.

Getting The Sauce Right

The sauce should look glossy and coat the back of a wooden spoon. If it looks too thick, dont be afraid to add more pasta water, a little at a time, until you reach that perfect saucy consistency.

Making It Your Own

Ive added sautéed spinach during the tomato simmer, and once I stirred in roasted cherry tomatoes right before serving. Both additions worked beautifully, but sometimes the classic version hits the spot hardest.

Serving Suggestions

A simple green salad with lemon vinaigrette cuts through the richness, and crusty bread is non negotiable for sopping up any sauce left in the bowl.

• Let the pasta rest for 2 minutes after tossing, this helps the sauce settle
• Save some basil for garnish rather than cooking it all into the pasta
• Pass extra Parmesan at the table, everyone likes a different amount

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This is the kind of recipe that turns an ordinary Tuesday into something worth remembering, even if youre eating it standing up in your kitchen.

Recipe Q&A

→ Can I use different pasta shapes?

Absolutely. Rigatoni, fusilli, or rotini work wonderfully—their shapes hold the sauce beautifully and catch the ricotta in every bite.

→ Is this dish freezer-friendly?

The sauce freezes well for up to 3 months, but it's best enjoyed fresh since ricotta can separate when reheated from frozen.

→ What can I substitute for ricotta?

Cream cheese or cottage cheese blended until smooth creates similar creaminess. Mascarpone offers an even richer alternative.

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

The sugar in the recipe balances acidity naturally. If your tomatoes taste particularly sharp, add up to another teaspoon of sugar.

→ Can I make this spicy?

Yes—increase the red pepper flakes to 1 teaspoon for moderate heat, or add fresh calabrian chili while sautéing the garlic.