This Tomato Ricotta Pasta recipe combines creamy ricotta, tangy tomato sauce, and al dente rigatoni for the ultimate comfort food. Perfect for busy weeknights, this easy pasta dish is ready in under 30 minutes and packed with bold flavors. Fresh basil and Parmesan cheese add a gourmet touch, making it a restaurant-quality meal you can whip up at home. Whether you’re looking for a vegetarian pasta recipe or a crowd-pleaser for the family, this creamy tomato ricotta pasta is guaranteed to satisfy! Pair it with garlic bread or a side salad for a complete dinner.
Ingredients
- 300 g rigatoni pasta
- 500 g passata (tomato sauce)
- 250 g ricotta cheese
- ½ cup onion, finely chopped
- 4 cloves garlic, chopped
- ¼ cup extra virgin olive oil
- ½ tablespoon Italian seasoning
- ¾ cup Parmesan cheese, grated (or as needed)
- Fresh basil leaves, to taste
- Salt and black pepper, to taste
Instructions
1. Prepare the Aromatics
- Heat a skillet over medium-high heat and add the extra virgin olive oil.
- Once the oil is hot, sauté the chopped onions until soft and translucent.
- Add the chopped garlic and cook for 1 minute, or until fragrant.
2. Cook the Tomato Sauce
- Stir the passata, Italian seasoning, salt, and black pepper into the skillet. Mix well to combine.
- Reduce the heat to low and simmer for 10 minutes, stirring occasionally to prevent burning.
3. Cook the Pasta
- While the sauce simmers, cook the rigatoni in salted boiling water until al dente. Reserve some pasta water before draining.
4. Finish the Sauce
- Once the tomato sauce has reduced slightly and the raw tomato flavor is gone, stir in the grated Parmesan cheese.
- Tear in fresh basil leaves (to taste) and stir to combine.
- Add the ricotta cheese, breaking it up as you mix. Stir until the sauce becomes creamy and well blended.
5. Combine the Pasta and Sauce
- Add the cooked rigatoni to the skillet with the sauce and toss to coat the pasta evenly.
- Simmer for 1-2 minutes. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
6. Serve and Enjoy
- Remove the skillet from the heat and serve immediately.
- Top with additional grated Parmesan cheese and fresh basil for garnish.
Why You’ll Love This Recipe
- Simple and Quick: Ready in under 30 minutes, making it perfect for busy weeknights.
- Creamy and Comforting: The ricotta adds a velvety texture that pairs beautifully with the tangy tomato sauce.
- Restaurant-Quality Flavor: Fresh basil and Parmesan elevate the dish, making it feel gourmet.
- Customizable: Easily adaptable with your favorite veggies, proteins, or pasta shapes.
Tips
- Use high-quality passata or canned tomatoes for the best flavor.
- Reserve enough pasta water to adjust the sauce’s consistency if needed.
- Don’t overcook the pasta; al dente texture is ideal for this recipe.
Variations and Substitutions
- Protein Additions: Add grilled chicken, shrimp, or Italian sausage for extra protein.
- Vegetarian Options: Toss in spinach, zucchini, or roasted eggplant for added vegetables.
- Cheese Alternatives: Swap ricotta with mascarpone or cream cheese for a slightly different flavor.
- Pasta Substitutes: Try penne, farfalle, or spaghetti if you don’t have rigatoni.
FAQs
Q: Can I make this dish ahead of time?
A: While it’s best enjoyed fresh, you can prepare the sauce in advance and store it in the fridge for up to 3 days. Add freshly cooked pasta when ready to serve.
Q: Can I freeze this dish?
A: You can freeze the sauce separately, but freezing combined pasta and sauce may alter the texture.
Q: Can I use canned diced tomatoes instead of passata?
A: Yes, blend the diced tomatoes until smooth for a similar texture to passata.
Serving and Suggestions
- Serve with a side of garlic bread or a crisp green salad for a complete meal.
- Pair with a glass of red wine, such as Chianti or Pinot Noir, to complement the flavors.
- Garnish with additional fresh basil and chili flakes for a hint of spice.
Enjoy the comforting flavors of Tomato Ricotta Pasta—a simple yet elegant dish that’s perfect for any occasion!
Tomato Ricotta Pasta
4
servings10
minutes20
minutesIngredients
300 g rigatoni pasta
500 g passata (tomato sauce)
250 g ricotta cheese
½ cup onion, finely chopped
4 cloves garlic, chopped
¼ cup extra virgin olive oil
½ tablespoon Italian seasoning
¾ cup Parmesan cheese, grated (or as needed)
Fresh basil leaves, to taste
Salt and black pepper, to taste
Directions
- Prepare the Aromatics
- Heat a skillet over medium-high heat and add the extra virgin olive oil.
- Once the oil is hot, sauté the chopped onions until soft and translucent.
- Add the chopped garlic and cook for 1 minute, or until fragrant.
- Cook the Tomato Sauce
- Stir the passata, Italian seasoning, salt, and black pepper into the skillet. Mix well to combine.
- Reduce the heat to low and simmer for 10 minutes, stirring occasionally to prevent burning.
- Cook the Pasta
- While the sauce simmers, cook the rigatoni in salted boiling water until al dente. Reserve some pasta water before draining.
- Finish the Sauce
- Once the tomato sauce has reduced slightly and the raw tomato flavor is gone, stir in the grated Parmesan cheese.
- Tear in fresh basil leaves (to taste) and stir to combine.
- Add the ricotta cheese, breaking it up as you mix. Stir until the sauce becomes creamy and well blended.
- Combine the Pasta and Sauce
- Add the cooked rigatoni to the skillet with the sauce and toss to coat the pasta evenly.
- Simmer for 1-2 minutes. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
- Serve and Enjoy
- Remove the skillet from the heat and serve immediately.
- Top with additional grated Parmesan cheese and fresh basil for garnish.
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