In this pasta, the brightness of tomatoes meets the mellow creaminess of ricotta, creating a velvety sauce that coats spaghetti or penne beautifully. It comes together in minutes, making it a perfect warm weeknight supper.
The secret to the texture is a splash of pasta cooking water and a little Parmesan: the sauce turns silky, and the flavor deepens into something richer and more rounded. Add chili flakes for a gentle kick and fresh basil for a fragrant Mediterranean finish.
Ingredients
- Dry pasta (spaghetti, penne, or fusilli) — 320g (11 oz)
- Ricotta — 250g (9 oz)
- Canned chopped tomatoes — 400g (14 oz)
- Tomato paste — 1 tbsp
- Garlic — 2 to 3 cloves
- Olive oil — 2 tbsp
- Finely grated Parmesan — 40g (1.4 oz)
- Fresh basil leaves — 6 to 8 leaves
- Salt — to taste, about 1 tsp
- Freshly ground black pepper — to taste
- Chili flakes — 1/2 tsp, optional
- Sugar — 1/2 tsp, if the tomatoes are very sharp
- Pasta cooking water — 100 to 150 ml (about 1/2 cup)
Step-by-Step Recipe
- Bring a large pot of water to a boil. Season generously with salt, then cook the pasta until al dente according to the package instructions. Reserve 150 ml (2/3 cup) of the cooking water.
- While the pasta cooks, heat the olive oil in a skillet over medium heat and quickly sauté the minced garlic for 20 to 30 seconds, just until fragrant.
- Add the tomato paste and cook for another 30 seconds to deepen its flavor.
- Stir in the chopped tomatoes, season with salt and pepper, add the sugar and chili flakes. Simmer for 5 to 7 minutes, until slightly thickened.
- Reduce the heat to low, stir in the ricotta and 50 to 80 ml (3 to 5 tbsp) of the pasta water, and work it into a creamy, silky sauce.
- Add the cooked pasta to the sauce and toss well, adding a little more pasta water if needed. Warm through for 1 minute.
- Remove from the heat, then fold in half of the Parmesan and some of the basil leaves.
- Serve immediately, finished with the remaining Parmesan and a few fresh basil leaves.
Nutritional Value per Serving
| Item | Amount |
|---|---|
| Calories | ≈ 515 kcal |
| Protein | ≈ 18 g |
| Fat | ≈ 19 g |
| Carbohydrates | ≈ 65 g |
| Fiber | ≈ 4 g |
| Sugar | ≈ 7 g |
| Sodium | ≈ 650 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Sauce texture: add the pasta water little by little until you reach the creaminess you like.
- Tomatoes: passata or whole canned tomatoes both work well — just mash them with a spoon and simmer for a minute longer.
- Protein boost: add sautéed chicken breast or shrimp at the end, when tossing the pasta in the sauce.
- No Parmesan: use Pecorino instead, or add a pinch more salt and a little lemon juice for brightness.
- Storage: cool completely, transfer to a container, and refrigerate for up to 2 days. Reheat in a skillet with a spoonful of water or milk.
Frequently Asked Questions
Can I substitute ricotta with other cheeses?
Yes, cream cheese or blended cottage cheese both work well. Mascarpone is another option, but add a little pasta water so the sauce does not become too heavy.
Which tomatoes are best for the sauce?
Canned chopped tomatoes or passata are ideal. Fresh ripe tomatoes and cherry tomatoes will also work, but they should be simmered 3 to 5 minutes longer and, if needed, balanced with a pinch of sugar.
How can I make the sauce spicier or milder?
For more heat, add extra chili flakes or a pinch of cayenne. For a softer flavor, reduce the chili and stir in a little more ricotta or a splash of milk.