This dish brings together short pasta, a rich tomato sauce, creamy fresh ricotta and fragrant basil—offering an effortless comfort-food experience with minimal effort.
Why You’ll Love This Recipe
It uses just a handful of everyday ingredients yet delivers big flavour.
The ricotta brings creaminess without heaviness—perfect for a comforting meal that doesn’t feel over-indulgent.
Great for busy weeknights: the prep is short and the cook time moderate, so you’ll have something satisfying on the table fast.
Versatile enough to make for yourself or share with family or friends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Put a large pot of water on to boil for the pasta.
In a large pan over medium-low to medium heat, add the 3 tbsp extra virgin olive oil.
Add the chopped onion and sauté for about 10 minutes, stirring constantly, until golden brown.
While the onion cooks, when the water is boiling, add the rock salt and then the pasta. Cook according to the package instructions (the example uses ~12 minutes).
Once the onions are ready, add the passata (or fresh tomato sauce) into the pan and stir. Let it cook for approximately 15-20 minutes on very low heat until the sauce thickens. Season with salt and plenty of freshly ground black pepper. Add the basil leaves, cook 2-3 more minutes, then remove from heat.
In a mixing bowl, add the ricotta and break it down with a fork. Grate in Parmigiano-Reggiano to taste. Add a small amount of reserved pasta-cooking water and mix until the cheese mixture is creamy and smooth, but not runny.
Place the sauce back on the stove, add the ricotta mixture, and mix to create a beautiful pink tomato-ricotta sauce.
Drain the pasta (reserve another cup of pasta water), add the pasta into the sauce pan. If the sauce seems too thick, add some of the reserved pasta water to loosen it.
Toss everything together so the pasta is coated in the creamy tomato-ricotta sauce. Top with extra Parmigiano-Reggiano and fresh basil if desired. Serve immediately.
Servings and timing
Serves: 4
Preparation time: about 5 minutes
Cook time: about 20 minutes
Total time: about 25 minutes
Variations
Swap the short pasta for your favourite shape: rigatoni, penne, fusilli or orecchiette all work well.
Add a handful of baby spinach or rocket (arugula) near the end for extra greens.
Stir in cooked vegetables such as zucchini or roasted red peppers for more texture and colour.
Add a pinch of red-pepper flakes into the sauce if you like a little heat.
For a richer version, stir in a splash of cream or a knob of butter when you add the ricotta.
For a gluten-free version, use gluten-free pasta and ensure your passata is free from hidden additives.
Storage/Reheating
Store any leftovers in an airtight container in the fridge for up to 2 days.
To reheat: place the pasta in a pan over low heat, add a splash of pasta water (or plain water) to loosen the sauce, and gently warm while stirring until heated through.
Avoid microwave reheating without adding liquid—this ensures the sauce stays creamy rather than drying out.
FAQs
What type of pasta is best for this recipe?
Short pasta shapes that can hold the sauce—such as penne, rigatoni, fusilli or orecchiette—work best. These shapes help the creamy tomato-ricotta sauce cling for maximum flavour.
Can I use fresh tomatoes instead of passata?
Yes. If using fresh tomatoes, peel and chop them and cook them down until they become saucy and thick. You may need a bit more cooking time to reduce excess liquid and achieve the right consistency.
Is ricotta the only cheese I can use?
Ricotta gives the dish its signature creaminess. You can experiment by combining it with mascarpone or replacing part of it with cottage cheese, but the texture and flavour will differ slightly.
Can I make this vegan or dairy-free?
To make it dairy-free, replace the ricotta with a creamy plant-based alternative and skip or use a vegan grated cheese instead of Parmigiano-Reggiano. Ensure the passata and other ingredients contain no hidden dairy.
How can I make the sauce less acidic?
If the sauce feels too sharp, try using a sweeter/less acidic tomato variety, cook it a bit longer on low heat, or add a small amount of sugar to balance the acidity. Adding more cheese can also mellow the flavour.
Can I add meat or protein to make it more substantial?
Yes. You can stir in cooked chicken, Italian sausage, shrimp or crispy pancetta (if not keeping strictly vegetarian) to boost the protein and make the meal heartier.
Is this recipe suitable for meal prep?
Yes, it works well for meal prep. Cook the pasta until just al-dente, keep the sauce and pasta separate until reheating to maintain the best texture, and combine them fresh when ready to eat.
How long will the leftovers keep?
Stored properly in the fridge in an airtight container, leftovers will keep safely for up to 2 days. Beyond that the texture and flavour may start to degrade.
Can I freeze this dish?
Freezing creamy sauces with ricotta is less ideal because the texture may become grainy when thawed. If you must freeze it, keep the pasta and sauce separate and reheat gently, stirring well to bring back creaminess.
What should I serve this with?
This pasta shines on its own. Serve it with a simple green salad dressed with olive oil and lemon, some crusty bread to mop up the sauce, and a glass of your favourite beverage. Add a fresh basil leaf on top for a finishing touch.
Conclusion
This tomato ricotta pasta recipe brings together simplicity and satisfaction—quick to prepare, rich in flavour, and versatile enough to work for a solo dinner or gathering with friends. With its creamy tomato-ricotta sauce and comfortfood vibe, it’s a dish you’ll turn to again and again. Enjoy every bite!
Tomato Ricotta Pasta is a quick, creamy, and comforting dish that combines short pasta with a rich tomato sauce, fresh ricotta, and fragrant basil. It’s an easy weeknight meal that feels indulgent but is light and satisfying.
Bring a large pot of water to a boil. Once boiling, add rock salt and pasta. Cook according to package instructions.
In a large pan over medium heat, heat olive oil. Add chopped onion and sauté for about 10 minutes, stirring frequently, until golden.
Add the passata to the onion and stir. Simmer on low heat for 15–20 minutes until thickened. Season with salt and pepper. Stir in basil and cook for 2–3 minutes more. Remove from heat.
In a bowl, break up the ricotta with a fork. Add grated Parmigiano-Reggiano and a splash of reserved pasta water. Stir until smooth and creamy.
Return sauce to low heat. Stir in the ricotta mixture to form a creamy tomato-ricotta sauce.
Drain the pasta, reserving additional pasta water. Add pasta to the sauce and toss to coat. Add reserved water as needed to loosen the sauce.
Serve immediately, topped with more Parmigiano-Reggiano and fresh basil.
Notes
Use short pasta shapes like rigatoni, penne, or fusilli for best sauce cling.
Reserve some pasta water to adjust sauce consistency.
Add chili flakes if you prefer heat.
For added greens, stir in baby spinach or arugula at the end.
