Name: Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-Inspired
Ingredients: 1 tablespoon extra virgin olive oil; 3 cups cherry tomatoes; 8 cloves garlic, smashed; 3 tablespoons fresh thyme leaves; 2 tablespoons chopped fresh rosemary; Crushed red pepper flakes; Salt and black pepper, to taste; 1 (15-ounce) container ricotta cheese; 1 pound pasta of your choice (such as rigatoni or penne); 4 tablespoons butter; 4 ounces Gouda cheese, shredded; ½ cup Parmesan cheese, grated, plus extra for serving; 4 slices prosciutto, thinly sliced and crisped (see notes); Fresh basil leaves, for garnish

This Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto is a flavorful and satisfying dish that’s perfect for a cozy weeknight meal. Roasted tomatoes and garlic create a rich and flavorful sauce that’s blended with creamy ricotta and tossed with your favorite pasta. The addition of crispy prosciutto and fresh basil adds a delightful touch of texture and flavor.

Why You’ll Love This Recipe

Flavorful and Aromatic: Roasting the tomatoes and garlic brings out their natural sweetness and creates a depth of flavor that’s enhanced by the fresh herbs.
Easy to Make: With simple ingredients and straightforward instructions, this dish is surprisingly easy to prepare.
Versatile: You can customize this recipe with your favorite type of pasta or add different vegetables for a more nutritious meal.

Ingredients

Here’s what you’ll need to create this delicious pasta dish:

Extra virgin olive oil: For roasting the tomatoes and garlic.
Cherry tomatoes: Roasted to bring out their sweetness and flavor.
Garlic cloves: Smashed, for roasting and adding to the sauce.
Fresh thyme leaves: Adds an earthy and slightly minty flavor.
Fresh rosemary: Chopped, adds a fragrant and slightly piney flavor.
Crushed red pepper flakes: Adds a touch of heat.
Pasta: Use your favorite type of pasta, cooked al dente.
Unsalted butter: Adds richness and flavor to the sauce.
Ricotta cheese: Adds a creamy texture and a slightly tangy flavor.
Grated Parmesan cheese: Adds a salty and nutty flavor.
Prosciutto: Crispy, adds a salty and savory crunch.
Fresh basil: For garnish and a touch of freshness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto

Step 1: Roast the Tomatoes and Garlic

Preheat your oven to 425°F (220°C). On a baking sheet lined with parchment paper, toss together the olive oil, cherry tomatoes, smashed garlic cloves, 2 tablespoons of fresh thyme leaves, chopped rosemary, and a pinch of crushed red pepper flakes. Roast in the preheated oven for about 20-25 minutes, or until the tomatoes are softened and slightly blistered.

Step 2: Cook the Pasta

While the tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.

Step 3: Make the Creamy Tomato Sauce

Add ⅔ of the roasted tomatoes, the roasted garlic, and the ricotta cheese to a food processor. Puree until smooth, then season with salt and pepper to taste. In the same pot used to cook the pasta, melt the butter and add the remaining 1 tablespoon of fresh thyme. Cook until the butter is lightly browned and fragrant, then add the tomato puree and ½ cup of the reserved pasta cooking water. Stir until well combined.

Step 4: Finish the Sauce

Add the remaining roasted tomatoes and the cooked pasta to the sauce, tossing to combine. If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.

Step 5: Serve

Divide the pasta between plates. Top each serving with grated Parmesan cheese, crispy prosciutto, and fresh basil leaves.

Pro Tips for Making the Recipe

Use high-quality ingredients: The better the quality of your tomatoes, herbs, and cheese, the better the flavor of the dish.
Don’t overcook the pasta: Cook the pasta to al dente so it doesn’t become mushy in the sauce.
Adjust the consistency: If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.
Make it ahead: You can roast the tomatoes and garlic ahead of time and store them in the refrigerator for up to 3 days.

How to Serve Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto

Main Course: This Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto is a delicious and satisfying main course on its own.
Side Dish: You can also serve it as a side dish with grilled chicken or fish.
Vegetarian Option: For a vegetarian version, you can omit the prosciutto or use a vegetarian alternative, such as roasted vegetables or grilled halloumi cheese.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating:

Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if needed.

FAQs

Can I use a different type of pasta?

Absolutely! Feel free to use your favorite type of pasta, such as spaghetti, penne, or rigatoni.

Can I use canned tomatoes instead of roasting them?

While roasting the tomatoes adds a depth of flavor, you can use canned diced tomatoes in a pinch.

Can I make this dish vegan?

Yes, you can use vegan butter, omit the Parmesan cheese, or use a vegan Parmesan cheese substitute. You can also use nutritional yeast for a cheesy flavor.

How can I make this dish spicier?

Add more crushed red pepper flakes to the tomatoes while roasting, or add a pinch of cayenne pepper to the sauce.

There you have it! A delicious and easy-to-make recipe for Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto that’s perfect for any occasion. Enjoy!