Ricotta Tomato Pasta
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. If you’re looking for a quick, comforting pasta recipe, this one is worth trying. Let’s get started.
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.
Tried this recipe?Let us know how it was!