Welcome, pasta lovers! If you’re looking for a rich and creamy pasta dish that is both elegant and easy to prepare, this Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto is the perfect recipe for you. Imagine al dente pasta coated in a velvety tomato-ricotta sauce, topped with crispy prosciutto and fresh basil – a combination that brings out a symphony of flavors in every bite. Perfect for dinner parties, family meals, or a cozy evening in, this pasta recipe is sure to impress!
Introduction
This delicious Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto is a beautiful blend of Italian flavors that showcases the sweetness of roasted cherry tomatoes, the creaminess of ricotta, and the sharpness of Parmesan. Originally inspired by the rustic cooking of southern Italy, this dish brings the simplicity of ingredients to the forefront, allowing each component to shine. If you’re a fan of Italian cuisine or looking to add some comfort food to your dinner rotation, you’ll want to give this tomato pasta recipe a try.
Want to explore more delicious pasta dishes? Check out these Creamy Parmesan Italian Sausage Soup Recipe and Ravioli with Tomatoes, Asparagus, and Garlic Recipe for more inspiration.
Ingredients for Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto
- 1 tablespoon extra virgin olive oil
- 3 cups cherry tomatoes
- 6-10 cloves garlic, smashed
- 3 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh rosemary
- Crushed red pepper flakes – to taste
- Kosher salt and black pepper – to taste
- 8 slices prosciutto (leave out if vegetarian)
- 1/2 cup ricotta cheese
- 1 pound long or short cut pasta (penne or spaghetti recommended)
- 2 tablespoons salted butter
- 1/2 cup shredded gouda cheese
- 1/3 cup grated parmesan cheese
- 1/2 cup fresh basil, roughly chopped
Optional Substitutions:
- Replace ricotta with cream cheese for a richer texture.
- Use vegan prosciutto for a plant-based alternative.
How to Make Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto – Step by Step
Step1: Roast the Tomatoes and Prosciutto
- Preheat the oven to 425°F. On a baking sheet, combine the olive oil, cherry tomatoes, garlic, 2 tablespoons thyme, rosemary, and a pinch of red pepper flakes. Sprinkle salt and pepper evenly over the mixture.
- Arrange the prosciutto slices over the tomatoes.
- Bake for 15-20 minutes or until the prosciutto is crispy and the tomatoes are bursting with flavor.
Step2: Prepare the Tomato Ricotta Sauce
- Remove 2/3 of the roasted tomatoes, along with the garlic, and place them in a food processor. Add the ricotta cheese and blend until smooth.
- Season the sauce with a pinch of salt and pepper, adjusting to taste.
Step3: Cook the Pasta
- Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until it is al dente.
- Just before draining, reserve 1 cup of the pasta cooking water. Drain the remaining water and set the pasta aside.
Step4: Prepare the Sauce
- In the same pot, melt 2 tablespoons of butter with 1 tablespoon of thyme over medium heat. Let the butter brown slightly for a nutty aroma.
- Add the tomato-ricotta puree and stir in 1/2 cup of the reserved pasta water.
- Gradually fold in the gouda and parmesan cheese, stirring until the sauce becomes smooth and creamy.
Step5: Combine and Serve
- Toss the cooked pasta and remaining roasted tomatoes into the sauce. If the sauce is too thick, add more pasta water as needed.
- Serve the pasta immediately, garnished with crispy prosciutto and a handful of fresh basil.
Helpful Tips for Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto
- Use high-quality cherry tomatoes: Their sweetness adds depth to the sauce.
- Experiment with herbs: Substitute thyme with oregano for a slightly different flavor.
- Add some heat: Sprinkle extra red pepper flakes if you like a spicy kick.
Cooking Tips for the Best Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto
- Blending the Sauce: Pureeing the tomatoes while still warm ensures a smooth and velvety texture.
- Reserving Pasta Water: The starchy water helps bind the sauce and pasta together.
- Crisping the Prosciutto: Bake until just golden to avoid burning.
Serving Suggestions for Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto
- Pair this creamy pasta with a side of garlic bread or a fresh Caesar salad.
- Serve with a glass of Chardonnay or Pinot Grigio for a balanced meal.
Nutritional Information
Nutritional Info for Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto (per serving):
- Calories: 284 kcal
- Fat: 15g
- Carbohydrates: 28g
- Protein: 11g
- Fiber: 2g
Storage and Leftovers for Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in a non-stick skillet over low heat, adding a splash of milk or pasta water to refresh the sauce.
- Do not freeze: The texture of the sauce may change when thawed.
Frequently Asked Questions (FAQs) for Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto
- Can I make this dish vegetarian? Yes! Simply omit the prosciutto and replace with roasted mushrooms or toasted pine nuts for a vegetarian-friendly option.
- Can I use store-bought ricotta? Absolutely. Just ensure it’s high-quality for the best flavor.
- What type of pasta works best? Short cuts like penne or rigatoni hold the sauce well, but long noodles like spaghetti are also a great choice.
- How can I make this gluten-free? Use your favorite gluten-free pasta and ensure all other ingredients are gluten-free certified.
Related Recipes for Pasta Lovers
- Baked Rigatoni alla Norma: A Sicilian Culinary Delight
- Chicken Jerusalem Recipe: A Culinary Masterpiece
Conclusion
I hope you enjoyed this recipe for Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto. Give it a try and let us know how it turned out! Feel free to share your personal touches or substitutions in the comments below. Happy cooking!
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Creamy Roasted Tomato Ricotta Pasta Recipe with Crispy Prosciutto
Description
Welcome, pasta lovers! If you’re looking for a rich and creamy pasta dish that is both elegant and easy to prepare, this Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto is the perfect recipe for you. Imagine al dente pasta coated in a velvety tomato-ricotta sauce, topped with crispy prosciutto and fresh basil – a combination that brings out a symphony of flavors in every bite. Perfect for dinner parties, family meals, or a cozy evening in, this pasta recipe is sure to impress!
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 cups cherry tomatoes
- 6–10 cloves garlic, smashed
- 3 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh rosemary
- Crushed red pepper flakes – to taste
- Kosher salt and black pepper – to taste
- 8 slices prosciutto (leave out if vegetarian)
- 1/2 cup ricotta cheese
- 1 pound long or short cut pasta (penne or spaghetti recommended)
- 2 tablespoons salted butter
- 1/2 cup shredded gouda cheese
- 1/3 cup grated parmesan cheese
- 1/2 cup fresh basil, roughly chopped
Optional Substitutions:
- Replace ricotta with cream cheese for a richer texture.
- Use vegan prosciutto for a plant-based alternative.
Instructions
Step 1: Roast the Tomatoes and Prosciutto
- Preheat the oven to 425°F. On a baking sheet, combine the olive oil, cherry tomatoes, garlic, 2 tablespoons thyme, rosemary, and a pinch of red pepper flakes. Sprinkle salt and pepper evenly over the mixture.
- Arrange the prosciutto slices over the tomatoes.
- Bake for 15-20 minutes or until the prosciutto is crispy and the tomatoes are bursting with flavor.
Step 2: Prepare the Tomato Ricotta Sauce
- Remove 2/3 of the roasted tomatoes, along with the garlic, and place them in a food processor. Add the ricotta cheese and blend until smooth.
- Season the sauce with a pinch of salt and pepper, adjusting to taste.
Step 3: Cook the Pasta
- Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until it is al dente.
- Just before draining, reserve 1 cup of the pasta cooking water. Drain the remaining water and set the pasta aside.
Step 4: Prepare the Sauce
- In the same pot, melt 2 tablespoons of butter with 1 tablespoon of thyme over medium heat. Let the butter brown slightly for a nutty aroma.
- Add the tomato-ricotta puree and stir in 1/2 cup of the reserved pasta water.
- Gradually fold in the gouda and parmesan cheese, stirring until the sauce becomes smooth and creamy.
Step 5: Combine and Serve
- Toss the cooked pasta and remaining roasted tomatoes into the sauce. If the sauce is too thick, add more pasta water as needed.
- Serve the pasta immediately, garnished with crispy prosciutto and a handful of fresh basil.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use high-quality cherry tomatoes: Their sweetness adds depth to the sauce.
- Experiment with herbs: Substitute thyme with oregano for a slightly different flavor.
- Add some heat: Sprinkle extra red pepper flakes if you like a spicy kick.
