This Penne Pasta with Tomato Ricotta Sauce features a delicious Tomato Ricotta Sauce which is simply a tomato marinara sauce with a little added ingredient called ricotta. And if you have never had ricotta before, let me tell you that some consider it to be a delicacy.
In fact, adding ricotta to a tomato sauce is authentically Italian and delicious! And, if you love ricotta, then you'll also love my Ricotta Manicotti or my Ricotta and Spinach Pasta Shells.
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Most people have never even thought of adding an unripened cheese into a tomato sauce. But, this is no different than adding parmesan cheese to a plate of pasta or directly into sauce.
Since ricotta is available year round, you don't need to wait for a specific season to make this delicious sauce.
Here's Why You'll Love this Dish
- Easy to make
- A dish with lots of flavor
- Taste is appealing to both children and adults
- Contains no meat products which makes it perfect for vegetarians
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It Starts With Vine Ripened Tomatoes
The best Marinara Sauce is made from fresh vine ripened tomatoes. And, if you grow your own that’s even better. My mom is the epiphany of Italian tradition in that she grows her own Tomatoes and when sauce season comes around, she’s out there harvesting, ripening and preserving her home grown tomatoes as a puree.
She shares her jars of pureed tomatoes with me and often I use the pureed tomatoes to make my tomato sauce. However, when I run out, I resort to store bought tomato puree. My favorite is Mutti, maybe it will be yours too! For clarity tomato puree = crushed tomatoes.
How to Make Tomato Ricotta Sauce to put on Pasta
Sauté garlic until brown using olive oil. Add tomato sauce and bring to boil. Add in tomato paste, salt, and basil. Let sauce come to a boil.
Add ricotta to the pan.
Use a spoon or fork to break the clumps of ricotta and continue cooking.
Use a spider spoon to scoop cooked pasta out of pot and into pan. Combine well with tomato and ricotta sauce.
Storage: Store leftovers refrigerated in an airtight container for a maximum of 4 days.
Meal Prep Tips
Don't over cook the pasta, cook until al dente. Al dente just means cooked pasta until it is a little hard but not cooked all the way through.
Substitutions
This Tomato Ricotta Sauce is perfect for penne pasta. But, if you are not into penne, you can pretty much pour it on any type of pasta like spaghetti, orecchiette, gnocchi, linguine, etc... Use your noodle to come up with the perfect pasta compliment to this perfect sauce!
Answers to Commonly Asked Questions
San marzano tomatoes are the best for making tomato sauce because these tomatoes are meaty and have very little pulp and seeds.
The best Marinara Sauce is made from fresh vine ripened tomatoes. And, if you grow your own that’s even better.
Both are considered fresh or unripened cheeses and are mild in flavor. Ricotta is smoother in texture, while cottage cheese is lumpier. In dessert making, you will want to use Ricotta Cheese as the texture is richer, smoother and more appealing.
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Recipe Details
Penna Pasta with Tomato Ricotta Sauce
https://easyhomemaderecipes.caIngredients
Sauce
- 25 oz tomato puree
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 3 garlic cloves
- 1 cups ricotta cheese
- ¼ cups parmesan cheese
- 1 tbsp salt
- 3 fresh basil leaves
Pasta
- 6 cups water for boiling
- 4 cups penne pasta
- 2 tbsp salt
Instructions
- In a medium saucepan, sauté garlic until brown using olive oil. Add tomato sauce and bring to boil. Add in tomato paste, salt, and basil. Let sauce come to a boil.
- Take the ricotta and measure out approximately a cup and place it in the saucepan. Using a fork or a spoon break of the ricotta until it is smooth and no longer in clumps. (You can also put the ricotta into a bowl and break it up with a fork before you add it into the saucepan.)
- Stir to mix until well combined. Reduce heat and let simmer for about 30 minutes.
- When sauce is just about ready boil water in a large pot. Add salt and penne let cook as per package directions (about 8 minutes).
- Once the pasta is ready, use a spider spoon to scoop out pasta into a dish, pour sauce over top and mix. Serve with more ricotta (optional) and parmesan cheese.
Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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