Creamy Tomato Pasta with Ricotta & Crispy Sage
Ingredients
- 1 poundpasta (any short shape (penne, rigatoni, fusilli))
- 1 cupricotta
- 28 ouncescanned crushed tomatoes
- 4 clovesgarlic
- 8 leavesfresh sage
- 3 tablespoonolive oil
- ¼ teaspoonred pepper flakes
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ cupparmesan (freshly grated)
- 1 wholelemon
Prep
- 01
Mince 4 cloves garlic.
- 02
Tear sage leaves roughly in half if they are large.
- 03
Grate 1/2 cup parmesan cheese.
- 04
Cut lemon into wedges.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, warm 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, stirring until fragrant, about 1 minute.
- 03
Add crushed tomatoes, salt, and black pepper. Simmer for 8–10 minutes, stirring occasionally, until slightly thickened.
- 04
In a small bowl, whisk ricotta with 2 tablespoons reserved pasta water until loose and spoonable.
- 05
Remove tomato sauce from heat. Dollop ricotta mixture into the pan and gently stir through the sauce, leaving some streaks—do not fully combine.
- 06
Add cooked pasta and toss gently, adding more pasta water as needed to reach a silky, cohesive sauce.
- 07
Heat remaining 1 tablespoon olive oil in a small pan over medium-high. Tear sage leaves in half and fry until crispy and fragrant, about 2 minutes.
- 08
Divide pasta among bowls. Top with crispy sage, grated parmesan, a squeeze of lemon juice, and a crack of black pepper.
Spice Tips
For deeper warmth, increase red pepper flakes to 1/2 teaspoon or add a pinch of dried oregano to the tomato sauce. A touch of fresh basil stirred in at the end brightens the dish beautifully.
Make this vegan by swapping ricotta for silken tofu (whisk with a pinch of salt) and omitting the parmesan. The key to creaminess is the pasta water—don't skip reserving it.