Ricotta tomato pasta is one of those meals that feels fancy but takes almost no effort. The creamy ricotta balances the rich tomato sauce, and the fettuccine ties everything together for a satisfying bite. You don’t need a long list of ingredients or complicated steps—just a few pantry staples and about 30 minutes. I love how the flavors deepen as everything simmers together. If you’re looking for a quick, comforting pasta recipe, this one is worth trying. Let’s get started.
What You’ll Need
- 2 servings fettuccine pasta
- 2 tbsp olive oil
- 2 tbsp shallot, minced
- 1 tbsp garlic, minced
- 2 cups tomato sauce
- Salt, to taste
- ½ cup ricotta cheese
- Parmigiano Reggiano/Parmesan, grated, for garnish
- Pasta water, to loosen the sauce
- Pepper, for garnish
- Fresh basil, for garnish
How to make a perfect ricotta tomato pasta
- Cook the pasta – Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions. Reserve about ½ cup of pasta water before draining.
- Sauté the aromatics – Heat olive oil in a pan over medium heat. Add the minced shallot and garlic. Sauté for about 2 minutes, stirring, until fragrant and slightly golden.
- Build the sauce – Pour in the tomato sauce and stir. Add a pinch of salt and let it simmer for about 15–20 minutes, stirring occasionally. This helps the flavors meld together.
- Combine with ricotta – Lower the heat and add ricotta to the pan. Stir and add a bit of reserved pasta water to loosen it.
- Add pasta – Add the pasta and stir to coat it in the sauce.
- Garnish and serve – Top with grated Parmigiano Reggiano, cracked pepper, and fresh basil. Serve immediately.
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Let the sauce simmer
The longer the tomato sauce cooks, the deeper the flavor. A long simmer makes a big difference. The heat helps break down the acidity in the tomatoes and brings out their natural sweetness. This step also allows the aromatics to infuse the sauce, creating a more balanced taste. If you have extra time, letting it go for another 5–10 minutes on low heat can make the sauce even better. Stir occasionally to prevent sticking, and if the sauce starts to reduce too much, a splash of pasta water can keep it from thickening too much.
Mix ricotta gently
Stirring too much will break down the ricotta. Folding it in lightly keeps it creamy. The goal is to have small pockets of ricotta in every bite, so don’t mix it until it disappears completely. Over-mixing can also make the sauce too thick, losing that delicate balance between creamy and tangy. If you prefer a smoother consistency, you can whisk the ricotta with pasta water before adding it. This keeps it light while still blending well into the sauce. Experiment with different textures to find what you like best.
Use pasta water
A little starchy water helps the sauce cling to the pasta and creates a smoother texture. The starch in the water acts as a natural thickener, preventing the sauce from feeling too watery. Start by adding a couple of tablespoons and mix well, then adjust as needed. If your sauce ever looks too dry, a small amount of pasta water can bring it back to life without diluting the flavors. Just be careful not to overdo it, or the sauce might become too thin. This trick works for most pasta dishes.
Salt in stages
Adding salt when you sauté the shallots and garlic enhances their flavor. Taste again after adding the tomato sauce and adjust as needed. If you only season at the end, the salt doesn’t have time to distribute evenly, and the flavors won’t be as developed. A little salt added early helps draw out moisture from the shallots and garlic, making them soften and release their flavor more effectively. When adding salt to the sauce, do it gradually—too much at once can overpower the dish. Always taste before serving and adjust if necessary.
Ricotta Tomato Pasta
Ingredients
- 2 servings fettuccine pasta
- 2 tbsp olive oil
- 2 tbsp shallot minced
- 1 tbsp garlic minced
- 2 cups tomato sauce
- Salt to taste
- ½ cup ricotta cheese
- Parmigiano Reggiano/Parmesan grated, for garnish
- Pasta water to loosen the sauce
- Pepper for garnish
- Fresh basil for garnish
Instructions
- Cook the pasta – Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions. Reserve about ½ cup of pasta water before draining.
- Sauté the aromatics – Heat olive oil in a pan over medium heat. Add the minced shallot and garlic. Sauté for about 2 minutes, stirring, until fragrant and slightly golden.
- Build the sauce – Pour in the tomato sauce and stir. Add a pinch of salt and let it simmer for about 15–20 minutes, stirring occasionally. This helps the flavors meld together.
- Combine with ricotta – Lower the heat and add ricotta to the pan. Stir and add a bit of reserved pasta water to loosen it.
- Add pasta – Add the pasta and stir to coat it in the sauce.
- Garnish and serve – Top with grated Parmigiano Reggiano, cracked pepper, and fresh basil. Serve immediately.
