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–+ servings

Pasta With Ricotta And Tomato Sauce

Auteur : Samar
Creamy ricotta meets tangy tomato in this quick penne pasta recipe. A simple, satisfying dish that’s perfect for weeknight dinners.
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Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course main dish
Cuisine Italian
Servings 4 people

Ingredients
  

  • 12 oz penne pasta (or any pasta of your choice) about 3 ½ cups
  • 1 tbsp olive oil
  • ⅔ cup ricotta cheese
  • 1 small shallot finely chopped (about 2 tbsp)
  • 1 can whole canned tomatoes about 21 oz / 2 ½ cups
  • 1 tsp salt
  • Black pepper to taste
  • ½ tsp red chili flakes

For garnish:

  • 1/4 cup basil leaves
  • 1/4 cup grated Parmesan or more if you love cheese

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the garlic and the chopped shallot, then sauté for about 5 minutes, or until the shallot becomes soft and translucent.
  • Add the canned whole tomatoes to the pot and bring everything to a gentle boil. Reduce the heat and let it simmer for about 10 minutes.
  • Stir in the salt, pepper, and red chili flakes. Continue to simmer for another 10 minutes to let the flavors develop.
  • Use an immersion blender to purée the tomatoes until the sauce is completely smooth and velvety.
  • Bring the sauce back to a gentle boil. Slowly add the ricotta, a little at a time, stirring constantly with a wooden spoon until the sauce becomes creamy and rich.
  • Meanwhile, cook the penne al dente in a large pot of salted boiling water. Drain the pasta, then add it directly to the sauce. Toss everything together until the pasta is well coated.
  • Serve immediately, topped with freshly grated Parmesan and a handful of fresh basil leaves.