Description

This rich and creamy pasta is made with a light tomato sauce blended with ricotta cheese, creating a velvety texture with just the right amount of tang. It’s an easy, quick dish that feels fancy but comes together in 20 minutes!

Ingredients

Scale

12 oz pasta (penne, rigatoni, or spaghetti)
1 tbsp olive oil
3 cloves garlic, minced
1 (14.5 oz) can crushed tomatoes (or diced for a chunkier sauce)
1/4 cup tomato paste
1/2 tsp red pepper flakes (optional, for spice)
1/2 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning
1 cup ricotta cheese (whole milk for the creamiest texture)
1/2 cup grated Parmesan cheese
1/2 cup reserved pasta water
1/4 cup fresh basil, chopped

1/2 tsp lemon zest (optional, for brightness)

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Instructions

Cook the pasta: Boil salted water and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest.
Make the sauce: In a large pan, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in tomato paste, crushed tomatoes, red pepper flakes, salt, black pepper, and Italian seasoning. Simmer for 5 minutes.
Add the ricotta: Lower the heat and stir in ricotta cheese and Parmesan until smooth and creamy. If needed, add pasta water a little at a time to loosen the sauce.
Combine the pasta: Add the cooked pasta to the sauce and toss until fully coated. Stir in fresh basil and lemon zest if using.

Serve & enjoy: Plate the pasta and top with extra Parmesan and basil for garnish.

Notes

Want more protein? Add cooked chicken, shrimp, or crumbled sausage.
Make it extra creamy by adding ¼ cup heavy cream or a spoonful of mascarpone.

Go gluten-free by using your favorite GF pasta.