Description
12 oz pasta (such as fettuccine or rigatoni)
1 pint cherry tomatoes, halved
4 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup ricotta cheese
1/2 cup heavy cream
1/2 teaspoon red pepper flakes (optional)
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
Directions:
Preheat oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20 minutes until softened and
slightly caramelized.
Meanwhile, cook the pasta in salted boiling water according to package instructions. Reserve 1/2 cup of pasta water before draining.
In a bowl, mix ricotta cheese with heavy cream, red pepper flakes (if using), and Parmesan cheese until smooth.
Toss the cooked pasta with the roasted tomatoes and ricotta mixture. Add reserved pasta water gradually until the sauce reaches a creamy consistency.
Stir in fresh basil, adjust seasoning if needed, and serve warm.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 400 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prep & Roast: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the halved cherry tomatoes with 1 tablespoon olive oil, the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer and roast for 20 minutes, or until the tomatoes are bursting and caramelized at the edges.
- Cook Pasta: While the tomatoes roast, bring a large pot of generously salted water to a boil. Cook your chosen pasta (12 oz) according to package directions for al dente. Just before draining, carefully scoop out 1/2 cup of the starchy pasta water. Drain the pasta.
- Make the Sauce: In a medium bowl, combine 1 cup ricotta cheese, 1/2 cup heavy cream, 1/2 cup grated Parmesan, and 1/2 teaspoon red pepper flakes (if using). Whisk until smooth and creamy.
- Combine Everything: Return the drained pasta to the warm pot. Add the entire pan of roasted tomatoes and all their flavorful juices. Pour the ricotta cream sauce over the top.
- Finish the Dish: Gently toss everything together, adding the reserved pasta water a few tablespoons at a time until the sauce coats the pasta in a luxurious, creamy glaze. Stir in 1/4 cup of chopped fresh basil, give it a final taste for seasoning, and serve immediately.
Serving Suggestions
This creamy pasta is a complete meal but can be elevated with simple sides. Serve with a crisp green salad dressed in a light vinaigrette to cut through the richness. For protein, grilled chicken breast, shrimp, or Italian sausage make excellent additions. A side of garlic bread is perfect for soaking up any extra sauce. For wine, pair with a Pinot Grigio or a light Chardonnay.
How-to Summary
Roast tomatoes with garlic. Cook pasta, saving water. Mix ricotta, cream, and Parmesan. Toss everything with pasta water to create sauce. Stir in fresh basil and serve.
Frequently Asked Questions
Can I use a different cheese instead of ricotta?
Yes, full-fat cottage cheese blended until smooth is a good substitute. Mascarpone will make it even richer.
How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of milk or water to loosen the sauce.
Can I make this dish ahead of time?
You can roast the tomatoes and make the sauce base ahead. Combine with freshly cooked pasta just before serving for best texture.
Is there a way to make this recipe lighter?
Substitute whole milk or half-and-half for the heavy cream, and use part-skim ricotta. The sauce will be less decadent but still delicious.
My sauce seems too thick. What did I do wrong?
You likely need more of the starchy pasta water. Add it gradually while tossing; it’s the key to a silky, cohesive sauce that clings to the pasta.
Common Mistakes to Avoid
- Skipping the Pasta Water: The starchy reserved water is essential for emulsifying the sauce. Don’t forget it.
- Overcooking the Pasta: Cook only to al dente, as it will continue to soften slightly when tossed with the hot sauce.
- Using Cold Ricotta: Let the ricotta sit at room temperature for 15 minutes before mixing to prevent a grainy texture.
- Crowding the Baking Sheet: Spread tomatoes in one layer for proper caramelization, not steaming.
Conclusion
This Creamy Roasted Tomato Ricotta Pasta is the epitome of simple, elegant comfort food. In just 30 minutes, you can transform a handful of basic ingredients into a restaurant-quality dish with deep, sweet tomato flavor and a luxuriously creamy sauce. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a perfectly balanced pasta that’s sure to become a regular in your dinner rotation. Enjoy the process and the delicious results!