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Creamy Tomato Ricotta Pasta

Creamy tomato ricotta pasta with rigatoni coated in a silky blush-pink tomato cream sauce. This easy Italian pasta uses ricotta and parmesan to make a thick, smooth sauce with a splash of reserved pasta water for cling.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni
  • 1 lb rigatoni Cook until al dente; reserve pasta water for sauce texture.
Tomato base
  • 28 oz crushed tomatoes Simmer with Italian seasoning, salt, and pepper to build flavor.
Ricotta cream sauce
  • 1 cup whole milk ricotta Stir in to thicken and smooth the sauce.
  • 0.5 cup heavy cream Adds richness; simmer briefly after combining.
  • 0.5 cup parmesan cheese Grated parmesan helps create a creamy, cohesive sauce.
Aromatics and seasonings
  • 4 garlic cloves Minced for fast flavor in the skillet.
  • 2 tbsp olive oil Used to bloom garlic and chili flakes.
  • 1 tsp Italian seasoning Adds an herby, classic Italian-American profile.
  • 0.5 tsp red pepper flakes Optional heat; add to taste if you prefer mild.
  • 0.25 salt To taste; add during the tomato simmer.
  • 0.25 black pepper To taste; add during the tomato simmer.
To serve
  • 1 fresh basil Fresh basil leaves for serving.
  • 2 tbsp extra parmesan Additional parmesan shavings or grated cheese on top.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the rigatoni
  1. Bring a large pot of salted water to a boil and cook rigatoni until al dente, about 1-2 minutes less than the package time. Before draining, reserve 1/2 cup pasta water, then drain and set the pasta aside.
Build the tomato-garlic base
  1. Heat olive oil in a large skillet over medium heat until shimmering, then add minced garlic and red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant and lightly golden.
Simmer the crushed tomatoes
  1. Add crushed tomatoes, Italian seasoning, salt, and black pepper to the skillet. Simmer over medium heat for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Make the creamy ricotta sauce
  1. Lower the heat to medium-low and stir in whole milk ricotta, heavy cream, and grated parmesan. Simmer for 3 more minutes, stirring until smooth and creamy with a thick, blush-pink texture.
Coat and finish
  1. Add the drained rigatoni to the skillet and toss until every tube is coated in the tomato ricotta sauce. Add reserved pasta water a splash at a time as needed to reach a silky consistency, then toss again.
Serve
  1. Spoon the pasta into bowls and top with fresh basil and extra parmesan. Serve immediately so the sauce stays thick and clingy.

Notes

Pro tip: If the sauce gets too thick while tossing, add reserved pasta water 1 tablespoon at a time until it turns glossy and coats the rigatoni. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently with a splash of water or cream to loosen. Freezing isn’t recommended because ricotta can become grainy after thawing. Vegetarian-friendly by default; for a dairy-light option, use part-skim ricotta and a lighter cream substitute.