Creamy Ricotta Pasta: Your New Weeknight Favorite!

 Are you looking for a pasta dish that's both incredibly easy to make and bursting with flavor? Look no further! This creamy ricotta pasta is a revelation—it comes together in under 30 minutes, making it perfect for busy weeknights, and tastes like something you'd get at a fancy Italian restaurant.

The secret? The luscious, velvety texture comes from fresh ricotta cheese, which melts into a silky sauce that coats every strand of pasta. We're keeping things simple with minimal ingredients, allowing the quality of the ricotta and pasta to shine through.

Here's what you'll need:

• Your favorite pasta: Penne, rigatoni, or fusilli work beautifully to hold onto that creamy sauce.
• Fresh ricotta cheese: This is the star of the show, so use good quality!
• Garlic: For that essential aromatic base.
• Olive oil: Good quality extra virgin for flavor.
• Fresh basil: For a pop of freshness and color.
• Parmesan cheese: For grating on top, because can you ever have too much cheese?
• Salt and freshly ground black pepper: To taste.
• A splash of pasta water: The magical ingredient that brings the sauce together!

Ready to dive in? Let's get cooking!

The Recipe:

Ingredients:

• 1 lb (450g) short pasta (penne, rigatoni, fusilli)
• 1 ½ cups (375g) fresh ricotta cheese
• 3 cloves garlic, minced
• ¼ cup extra virgin olive oil
• ½ cup grated Parmesan cheese, plus more for serving
• ¼ cup fresh basil leaves, roughly chopped, plus more for garnish
• Salt and freshly ground black pepper to taste
• ½ cup reserved pasta water (or more, as needed)

Instructions:

1.   Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.

2.   Sauté the garlic: While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant, being careful not to burn it.

3.   Combine the sauce: Remove the skillet from the heat. Add the ricotta cheese, ½ cup Parmesan, and the chopped basil to the skillet with the garlic and oil. Stir well to combine.

4.   Add pasta and pasta water: Add the drained pasta to the skillet with the ricotta mixture. Pour in about ¼ to ½ cup of the reserved pasta water. Stir vigorously, tossing the pasta with the sauce, until it becomes creamy and smooth. The pasta water helps emulsify the sauce and create that beautiful, velvety texture.

5.   Season and serve: Season with salt and freshly ground black pepper to taste. If the sauce is too thick, add a little more pasta water, a tablespoon at a time, until it reaches your desired consistency.

Serve immediately, garnished with extra fresh basil and a generous sprinkle of Parmesan cheese. Enjoy!