There’s something magical about the way a simple pasta dish can transform an ordinary evening into a moment of pure culinary bliss. Today, I’m sharing my absolute favorite comfort food recipe that never fails to bring smiles to my dinner table – a luxuriously creamy Tomato Ricotta Pasta that’s both elegant and surprisingly easy to prepare.
The Story Behind My Recipe
One rainy Tuesday evening, while staring at a container of ricotta that needed to be used up, I stumbled upon what would become my signature pasta dish. What started as a simple experiment has evolved into a recipe I’ve perfected over countless dinner parties and family meals. The secret lies in the harmony between sweet tomatoes and creamy ricotta, creating a sauce that clings perfectly to every strand of pasta.
Ingredients You’ll Need
For the Sauce:
- 2 pounds ripe roma tomatoes (or 28 oz high-quality canned whole peeled tomatoes)
- 16 oz fresh ricotta cheese
- 4 cloves garlic, finely minced
- 3 tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 2 tablespoons tomato paste
- 1 cup fresh basil leaves
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper
For the Pasta:
- 1 pound pasta (I prefer rigatoni or penne)
- Reserved pasta water
- Fresh basil for garnish
- Freshly grated Parmesan cheese
Kitchen Equipment Needed
| Equipment | Purpose |
|---|---|
| Large pot | For cooking pasta |
| Wide skillet or sauté pan | For preparing the sauce |
| Colander | For draining pasta |
| Sharp knife | For prep work |
| Wooden spoon | For stirring |
| Food processor or blender | For sauce preparation (optional) |
| Microplane or grater | For the Parmesan cheese |
Step-by-Step Instructions
- Prep Work (15 minutes)
- Bring a large pot of water to boil
- Dice onions and mince garlic
- If using fresh tomatoes, roughly chop them
- Making the Sauce (25 minutes)
- Heat olive oil in a large skillet over medium heat
- Sauté onions until translucent (5-7 minutes)
- Add garlic and red pepper flakes, cook for 1 minute
- Add tomatoes and tomato paste
- Simmer for 15-20 minutes until slightly reduced
- Season with salt and pepper
- Cooking the Pasta (12 minutes)
- Salt the boiling water generously
- Cook pasta according to package instructions minus 1 minute
- Reserve 1 cup of pasta water before draining
- Finishing the Dish (5 minutes)
- Lower heat and stir ricotta into the tomato sauce
- Add ½ cup pasta water and stir until creamy
- Add cooked pasta and toss to combine
- Adjust consistency with remaining pasta water if needed
- Tear in fresh basil leaves
Pro Tips from My Kitchen
- Temperature Control
- Always bring ricotta to room temperature before using
- Keep heat low when incorporating ricotta to prevent curdling
- Pasta Selection
- Choose pasta shapes with ridges or tubes
- They hold the sauce better than smooth varieties
- Sauce Consistency
- The sauce should coat the back of a spoon
- It will thicken slightly as it cools
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 485 |
| Protein | 18g |
| Carbohydrates | 65g |
| Fat | 19g |
| Fiber | 4g |
| Sodium | 380mg |
| Serving Size | 1.5 cups |
Storage and Reheating
- Store in an airtight container in the refrigerator for up to 3 days
- When reheating, add a splash of water or milk
- Stir gently over medium-low heat until warmed through
Serving Suggestions
- Pair with a crisp green salad
- Serve with garlic bread or focaccia
- Add a side of roasted vegetables
- Garnish with extra fresh basil and Parmesan
Common Questions and Answers
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the sauce up to 2 days in advance. Reheat gently and cook fresh pasta when ready to serve.
Q: Is it possible to freeze this sauce?
A: The sauce can be frozen without the ricotta for up to 3 months. Add fresh ricotta when reheating.
Q: Can I use cottage cheese instead of ricotta?
A: While possible, I don’t recommend it. The texture and flavor won’t be the same. If you must, blend the cottage cheese until smooth first.
Q: What’s the best pasta shape for this sauce?
A: I prefer tube pasta like rigatoni or penne, but any shape that can hold sauce well works great.
Q: How can I make this dish lighter?
A: Use part-skim ricotta and whole wheat pasta. You can also increase the ratio of tomatoes to ricotta.
Variations to Try
- Spicy Version
- Double the red pepper flakes
- Add 1 tablespoon Calabrian chilies
- Vegetable-Loaded
- Add sautéed mushrooms
- Include spinach or kale
- Mix in roasted bell peppers
- Protein-Rich
- Add Italian sausage
- Mix in shredded chicken
- Top with crispy pancetta
Troubleshooting Tips
| Problem | Solution |
|---|---|
| Sauce too thick | Add pasta water gradually |
| Sauce too thin | Simmer longer to reduce |
| Ricotta lumpy | Ensure it’s room temperature and whisk well |
| Pasta sticking | Use more pasta water and toss frequently |
Special Dietary Modifications
Gluten-Free Version
- Use your favorite gluten-free pasta
- Double-check that your tomato paste is gluten-free
Dairy-Free Alternative
- Substitute ricotta with dairy-free alternatives
- Skip the Parmesan or use nutritional yeast
Vegetable Options
- Add roasted vegetables
- Include sun-dried tomatoes
- Mix in sautéed mushrooms
Remember, cooking is about making the recipe your own. Don’t be afraid to experiment with different ingredients and proportions until you find your perfect version of this dish. I’d love to hear about your experiences and variations in the comments below!