Creamy Tomato Ricotta Pasta Recipe

Looking for the ultimate weeknight comfort dinner that comes together in under an hour but still feels like a little luxury? That’s exactly what you get with this Creamy Tomato Ricotta Pasta Recipe. Imagine perfectly cooked pasta smothered in a silky sauce of roasted tomatoes, creamy ricotta, and luscious cream, finished with the brightness of fresh basil. This recipe strikes that dreamy balance between cozy and elegant—the kind of dish that always wins rave reviews at the table, no matter your audience.

Ingredients You’ll Need

You won’t need a mile-long shopping list for this one! Each ingredient in this Creamy Tomato Ricotta Pasta Recipe brings its own flair—vivid color, tantalizing aroma, comforting richness, and a touch of heat. Here’s what you’ll need (and why it all matters):

• Pasta (300g): Penne, rigatoni, or any shape you love! Choose something hearty to hold all that creamy sauce.
• Olive oil (1 tbsp): Lends a fruity base and helps those tomatoes caramelize beautifully.
• Cherry tomatoes (2 cups): They roast up sweet and juicy, bringing bursts of flavor to every bite.
• Onion (1 medium, diced): Adds depth and a gentle sweetness to the sauce.
• Garlic cloves (3, minced): Essential for that classic, irresistible aroma.
• Italian seasoning (1 tsp): Delivers herby, savory warmth that ties everything together.
• Salt and black pepper: To taste—you’re the boss of the seasoning!
• Crushed red pepper flakes (½ tsp, optional): For those who love a subtle kick.
• Ricotta cheese (½ cup): Go for full-fat for extra creaminess—this is where the lusciousness happens.
• Heavy cream (½ cup, optional): Extra indulgence, or skip for a lighter version. The choice is yours.
• Pasta water (¼ cup, reserved): Works magic to bind and gloss the sauce.
• Fresh basil leaves, chopped: A simple finishing touch that brings gorgeous color and freshness.

How to Make Creamy Tomato Ricotta Pasta Recipe

Step 1: Roast the Cherry Tomatoes

Get the oven humming at 200°C (400°F), then spread those sweet cherry tomatoes on a baking tray. Drizzle with olive oil and season generously with salt and pepper. Roast for 15 to 20 minutes—they should look softened and sumptuously caramelized, releasing a fantastic aroma that fills your kitchen.

Step 2: Cook the Pasta

Meanwhile, bring a big pot of salted water to a bubbly boil. Drop in your pasta and stir occasionally, letting it cook until just al dente. Before draining, reserve about ¼ cup of the pasta water. That liquid gold will be your secret weapon for a glossy sauce!

Step 3: Sauté the Onion and Garlic

Heat a splash of olive oil in a large skillet over medium heat. Add the diced onion and let it soften and turn translucent, picking up just a hint of golden color. Stir in the minced garlic and saute for another 30 seconds, just until fragrant (garlic burns fast, so keep a close eye!).

Step 4: Combine the Tomatoes and Seasonings

Carefully tip those roasted cherry tomatoes—oils and all—into the skillet. Use a wooden spoon to gently press a few tomatoes, letting their juices meld with the onions and garlic. Sprinkle in the Italian seasoning and red pepper flakes (if using). Let everything simmer for a few minutes to soak up all those herby, garlicky flavors.

Step 5: Make the Creamy Sauce

Lower the heat and stir in the ricotta cheese and heavy cream. Watch as it transforms into a velvety, dreamy sauce! If you find the mixture a bit thick, pour in a splash of your reserved pasta water and stir until the sauce reaches your perfect creamy consistency.

Step 6: Toss the Pasta

Add your drained pasta directly into the sauce. Toss lovingly until every piece is enveloped in that rich, tomato-speckled cream. Keep it on the heat for another minute, so all those flavors really soak into the pasta.

Step 7: Serve and Garnish

Spoon the creamy tomato ricotta pasta into shallow bowls while it’s still steamy and luscious. Finish with a generous scatter of chopped fresh basil. The pop of green against the pink-tinged sauce makes every plate restaurant-worthy—now dig in!

How to Serve Creamy Tomato Ricotta Pasta Recipe

Garnishes

The crowning touch has to be plenty of freshly chopped basil. If you’re feeling extra, add a dusting of Parmesan, a drizzle of good olive oil, or even a handful of toasted pine nuts for a bit of crunch. All these little extras make each serving of the Creamy Tomato Ricotta Pasta Recipe feel even more special.

Side Dishes

This pasta is indulgent on its own but pairs beautifully with a crisp green salad dressed in a lemony vinaigrette. For something heartier, serve with warm, crusty bread to mop up every last trace of the creamy sauce. Roasted veggies or sautéed greens on the side can round out the meal with color and texture.

Creative Ways to Present

For a memorable dinner, try serving the pasta in individual shallow bowls, twirled high for visual drama. Or spoon the Creamy Tomato Ricotta Pasta Recipe into a big family-style platter, topped with swirls of ricotta and sprigs of basil. For a cozy, rustic vibe, serve it straight from the skillet at the table—nothing beats that homey feel!

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Tomato Ricotta Pasta Recipe makes a terrific next-day lunch. Let the dish cool to room temperature before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. Just note: the sauce may thicken as it sits, but a quick splash of milk or cream will revive it nicely when reheating.

Freezing

While dairy-rich sauces sometimes separate when frozen, this pasta can be frozen if needed. Divide into meal-sized portions, pop them in airtight containers, and freeze for up to a month. When you’re ready to enjoy, thaw in the fridge overnight and stir well while reheating.

Reheating

To reheat, place your Creamy Tomato Ricotta Pasta Recipe in a skillet with a splash of milk, cream, or even a bit of water. Warm over medium-low heat, stirring gently until hot and smooth. Microwave works in a pinch too—just cover and heat in short bursts, stirring in between.

FAQs

Can I use store-bought tomato sauce instead of roasting cherry tomatoes?

You absolutely can, but roasting fresh cherry tomatoes adds an unbeatable sweetness and depth. If you’re pressed for time, a good-quality store-bought tomato sauce will still make for a delicious shortcut in your Creamy Tomato Ricotta Pasta Recipe.

Can I make this dish gluten-free?

Yes! Simply swap the regular pasta for your favorite gluten-free variety. The creamy sauce works just as well with gluten-free penne, rigatoni, or any shape that makes you smile.

What can I use instead of ricotta?

If you’re out of ricotta, mascarpone is a wonderful substitute for creamy richness, or you could try cottage cheese for a lighter texture. Cream cheese will also work in a pinch, though the flavor will be slightly tangier.

Is there a way to make this vegan?

For a vegan twist, use your favorite dairy-free ricotta and cream alternatives. Lots of brands now make delicious plant-based options, so you can still whip up a luscious Creamy Tomato Ricotta Pasta Recipe without any dairy.

How spicy does it get with the red pepper flakes?

The red pepper flakes add just a gentle background heat, not overwhelming at all. If you love spice, feel free to bump up the amount. If not, simply leave them out—the dish is still deeply flavorful.

Final Thoughts

If you’re craving a deeply satisfying meal that feels both homey and a little bit fancy, you just have to give this Creamy Tomato Ricotta Pasta Recipe a spot in your rotation. It’s the kind of dinner that you’ll want to share, again and again. Gather your favorite people, serve up big bowls, and enjoy every creamy, tomatoey bite!

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