Tomato Ricotta Pasta

How to Make Tomato Ricotta Pasta 

Tomato Ricotta Pasta uses passata, basil, and fresh ricotta to create a creamy sauce with a flavour that is surprisingly addictive! If you have some ricotta in the fridge, cook this up instead of a plain tomato sauce. The taste of this dish takes me back to my teenage years and it’s so quick and simple, you can make it up at any time of the day – for one or many!

Watch the Tomato Ricotta Pasta video recipe:

How to Make Tomato Ricotta Pasta Like an Italian

pasta with ricotta sauce

Vincenzo’s Top Tips To Make Tomato Ricotta Pasta 

AS MUCH as you like

You can use grated parmigiano regiano as much as you’d like for this tomato ricotta pasta

Creamy and Smooth

Keep adding small amount of pasta water slowly and mixing until the cheese mixture is creamy and smooth – but not runny!

Mix and Toss!

Toss and mix the ingredients to create more beautiful flavors together! Don’t forget to top off some more freshly grated Parmigiano Reggiano cheese!

tomato and ricotta pasta

Tomato Ricotta Pasta

Vincenzo's Plate
5 from 2 votes


  • Large pan
  • wooden spoon
  • large pot for boiling pasta
  • Large mixing bowl
  • fork
  • Cheese grater Optional
  • Colander


  • 300 grams Short pasta 10oz
  • ½ Onion Chopped into small pieces
  • 1 bunch Fresh basil
  • 1 bottle Passata Or Fresh tomato sauce
  • 250 grams Ricotta cheese 8oz
  • Parmigiano reggiano As much or as little as you like!
  • 3 tbsp Extra Virgin Olive Oil EVOO
  • Salt & pepper As much or as little as you like!
  • 1 tbsp Rock salt For pasta water


  • Tomato ricotta pasta starts out simple with three tablespoons of extra virgin olive oil in a large pan over medium-low/medium heat.
  • Then it's time to add the chopped onions.
  • Cook the onions until they turn a nice golden-brown color, about 10 minutes. Stir constantly.
  • While the onion is cooking, add 4-5L of water to a large pot and leave to boil.
  • Now, it's time to add the delicious passata into the pan, stir, and cook for approx 15-20 minutes on very low heat.
  • Once the sauce is nice and thick, add salt, a generous amount of freshly ground black pepper, and basil leaves then leave to cook for 2-3 more minutes and remove it from the cooktop.
  • Once the water has started to boil stir in one tablespoon of rock salt. Then add the pasta, and cook for the recommended time on the box. (Mine says it will take about 12 minutes)
  • Add 250g of creamy ricotta to a mixing bowl and break it down using a fork.
  • Grate the parmigiano regiano freshly into the ricotta. You can use as much as you’d like for this tomato ricotta pasta!
  • Add a small amount of pasta water to the ricotta, and mix. Keep adding the pasta water slowly and mixing until the cheese mixture is creamy and smooth – but not runny!
  • Put the sauce back on the stove, add the ricotta mixture, and then mix until you have a beautiful pink tomato ricotta pasta sauce.
  • Collect an extra cup of pasta water then strain your pasta before adding it to the pasta sauce and if it is too thick, add some of the pasta water to help thin it out. If not, leave it as it is.
  • Toss the tomato ricotta pasta to mix the beautiful flavors together. Add some more freshly grated Parmigiano Reggiano cheese to the top; I did of course!
  • E ora si mangia, Vincenzo’s Plate….Enjoy!


Tried this recipe?Let us know how it was!


How to Serve Tomato Ricotta Pasta

Add the delicious tomato ricotta pasta to a plate, spooning in as much as you’d like. Top it with a fresh basil leaf, and you’re ready to dig in. 

If you add some extra parmigiano reggiano to the top, we won’t judge — and if you have any extra ricotta, you can even add this to the top nice and cold for something different but delicious!

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3 Responses to Tomato Ricotta Pasta

  1. Dave May 1, 2022 at 12:33 AM #

    This Ricota pasta dinner looks amazing does this recipe serve 2 or 1?

  2. James December 22, 2022 at 10:33 PM #

    5 stars
    To die for! This despite the fact that I had to substitute dried basil, as fresh is hard to come by here in Spain. In the summertime I’ll have plenty from my garden. I used La Molisana Spaghetto Quadrato.

  3. Silviu January 23, 2023 at 12:14 AM #

    5 stars
    Cooked this recipe.
    Just great taste.
    Will do it again

    Grazie, Vincenzo.

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