Description
This Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto is a simple yet elegant dish that’s bursting with flavor. Juicy roasted tomatoes are blended with creamy ricotta to create a luscious sauce that’s tossed with pasta and topped with crispy prosciutto and fresh basil. It’s a satisfying and flavorful meal that’s perfect for a weeknight dinner or a special occasion.
Ingredients
Units
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- 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
- 1/2 cup Parmesan cheese, grated, plus extra for serving
- 4 slices prosciutto, thinly sliced and crisped (see notes)
- Fresh basil leaves, for garnish
Instructions
- Roast Tomatoes: Preheat oven to 425°F (220°C). On a baking sheet, toss together the olive oil, cherry tomatoes, garlic, 2 tablespoons thyme, rosemary, and a pinch of red pepper flakes. Roast for 20-25 minutes, or until the tomatoes are softened and slightly blistered.
- Make Tomato Cream Sauce: Add ⅔ of the roasted tomatoes, the roasted garlic, and ricotta cheese to a food processor. Pulse until smooth. Season with salt and black pepper.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
- Finish Sauce: In the same pot, melt the butter with the remaining 1 tablespoon of thyme. Cook until the butter is lightly browned and fragrant. Add the tomato-ricotta puree and ½ cup of the reserved pasta water. Stir to combine. Add the shredded Gouda and ½ cup Parmesan cheese, stirring until melted and smooth.
- Combine Pasta and Sauce: Add the cooked pasta and the remaining roasted tomatoes to the sauce. Toss to coat evenly. If the sauce is too thick, add some of the reserved pasta water to thin it out.
- Serve: Divide the pasta between plates. Top with additional Parmesan cheese, crispy prosciutto, and fresh basil leaves.
Notes
- To crisp the prosciutto, you can bake it in the oven at 400°F (200°C) for 8-10 minutes, or until crispy, or fry it in a skillet over medium heat until golden brown and crisp.
- Feel free to use your favorite type of pasta for this recipe.
- If you don’t have fresh herbs, you can substitute with dried herbs. Use about ⅓ of the amount for dried herbs.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 550kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
