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Creamy Roasted Tomato Ricotta Pasta Recipe with Crispy Prosciutto

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

Scale

  • 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

  1. 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.
  2. Arrange the prosciutto slices over the tomatoes.
  3. 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

  1. 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.
  2. Season the sauce with a pinch of salt and pepper, adjusting to taste.

Step 3: Cook the Pasta

  1. Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until it is al dente.
  2. 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

  1. 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.
  2. Add the tomato-ricotta puree and stir in 1/2 cup of the reserved pasta water.
  3. Gradually fold in the gouda and parmesan cheese, stirring until the sauce becomes smooth and creamy.

Step 5: Combine and Serve

  1. Toss the cooked pasta and remaining roasted tomatoes into the sauce. If the sauce is too thick, add more pasta water as needed.
  2. Serve the pasta immediately, garnished with crispy prosciutto and a handful of fresh basil.

Equipment

Notes

  1. Use high-quality cherry tomatoes: Their sweetness adds depth to the sauce.
  2. Experiment with herbs: Substitute thyme with oregano for a slightly different flavor.
  3. Add some heat: Sprinkle extra red pepper flakes if you like a spicy kick.

Find it online: https://optimalrecipes.com/creamy-roasted-tomato-ricotta-pasta-recipe-with-crispy-prosciutto/