Tomato Garlic Ricotta Penne Basil (Printable)

Creamy penne with garlicky tomato sauce, fresh ricotta, and fragrant basil leaves.

# What You’ll Need:

→ Pasta

01 - 14 oz penne pasta

→ Sauce

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

→ Cheese & Herbs

09 - 7 oz ricotta cheese
10 - 1/2 cup fresh basil leaves, torn
11 - 1.75 oz grated Parmesan cheese, plus extra for serving

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and onion; sauté 2–3 minutes until soft and fragrant.
03 - Stir in crushed tomatoes, sugar, red pepper flakes, salt, and black pepper. Simmer 10–12 minutes, stirring occasionally.
04 - Add drained penne to the sauce. Toss thoroughly, adding a splash of reserved pasta water if needed for a silky consistency.
05 - Gently fold in ricotta cheese, half the basil, and grated Parmesan. Cook 1–2 minutes until everything is heated through.
06 - Divide among serving plates. Top with remaining basil and extra Parmesan.

# Expert Tips:

01 -
  • The ricotta creates these creamy pockets throughout the pasta instead of making a heavy sauce coating
  • It comes together in under 30 minutes but tastes like it simmered for hours
  • The fresh basil brightens everything right at the end so it never feels weighed down
02 -
  • The ricotta will seize and turn grainy if you add it directly to boiling hot sauce
  • Reserving pasta water is not optional here since it creates the silky texture that binds everything
  • Fresh basil loses its punch quickly so add it right at the end never during cooking
03 -
  • Grate your own Parmesan because pre grated cheese is coated in anti caking agents that prevent proper melting
  • Tear basil by hand just before serving because metal knives can bruise the leaves and make them taste bitter

Return