Delicious penne pasta tossed with crispy pancetta, creamy ricotta and a simple, flavourful tomato sauce. This comforting recipe is easy to prepare and can be on the table in about 20 minutes.
I love ricotta-based pasta sauces for their silky texture and subtle tang. This version combines pancetta, red wine and passata for a rich, satisfying dish that’s still quick to make.
Tip: Always reserve at least 1 cup (250 ml) of the starchy pasta water when cooking pasta. A splash of that water can loosen a sauce, help it emulsify with cheese, and boost flavour when needed.
What Can I Substitute Pancetta For?
If you don’t have pancetta, sun-dried tomatoes or capers make excellent substitutes. Sun-dried tomatoes bring concentrated sweet‑and‑tangy flavour that pairs well with ricotta and tomato sauces; capers add a salty, briny note that balances the creaminess.
Visual Walk-Through of the Recipe
- Bring a large pot of salted water to a boil and cook the penne until al dente, following the packet instructions.
- Fry the pancetta in a large pan for 1–2 minutes, until it begins to brown and render its fat.
- If the pancetta doesn’t release enough oil, add 1/2 tablespoon of olive oil to the pan.
- Add the garlic and oregano and fry briefly until fragrant, then pour in the red wine and let it reduce.
- Stir in the passata and 1/3 cup (125 ml) of reserved pasta water. Simmer for a few minutes until the sauce thickens slightly, then remove from the heat and season with salt and pepper.
- Mix in the ricotta and parmesan until smooth with the tomato sauce. Add the drained pasta and toss until every piece is coated.
Recipe Tips
- If the sauce is too thick, add 3–4 tablespoons of reserved pasta water and whisk to emulsify. This will loosen the sauce and add shine.
- A final dollop of ricotta on top, with a drizzle of olive oil and freshly cracked black pepper, makes the dish extra creamy and indulgent.
If you try this pasta with pancetta, ricotta and tomato sauce, let me know how it turned out in the comments — I love hearing from readers!
More Easy Pasta Recipes to Try
- Sun dried tomato pasta with roasted red pepper
- Ricotta Pasta Sauce: 2 Ways
- Mafalde pasta with butter and parmesan
- Creamy butternut squash pasta
- Bucatini with roasted red pepper cream sauce
- Spaghetti alla puttanesca
Step by step photos above
Most recipes include photos, helpful tips and sometimes video to make the dish successfully the first time.
Penne Pasta with Ricotta and Tomato Sauce
By Emily
Ingredients
- 1 clove garlic, finely chopped
- 1 cup smoked pancetta, cubed (100 g)
- 14.1 oz (400 g) penne pasta
- 1/4 cup ricotta, good quality (50 g)
- 1 1/4 cups passata (250 g)
- 1/3 cup reserved pasta water, plus 3–4 tbsp if needed (125 ml)
- 1 tbsp dried oregano
- 1/4 cup red wine (60 ml)
- 0.7 oz parmesan, plus extra for seasoning (20 g)
- Pinch salt and pepper, to season
Instructions
- Bring a large pot of salted water to a boil and cook the penne according to packet instructions until al dente.
- Fry the pancetta in a large pan for 1–2 minutes until it starts to brown. If it hasn’t released enough oil, add 1/2 tbsp olive oil.
- Add the garlic and oregano and fry for about 30 seconds, then add the red wine and reduce for 1 minute. Stir in the passata and 1/3 cup (125 ml) reserved pasta water. Cook for 3–4 minutes until the sauce reduces slightly, then remove from heat and season with salt and pepper.
- Mix in the ricotta and parmesan until fully combined. Return to low heat and add 3–4 tbsp of the reserved pasta water to loosen the sauce if needed.
- Add the drained pasta and toss until evenly coated. Serve with an extra dollop of ricotta and a grind of black pepper if you like.
Notes
- The ricotta may look slightly grainy when mixed into the sauce—this is normal.
- Use reserved starchy pasta water to adjust consistency; do not replace it with plain water.
- Pancetta can be substituted with sun-dried tomatoes or capers for a different flavour profile.
Helpful Info for All Recipes
- I use extra virgin olive oil unless otherwise specified.
- When using canned or jarred tomatoes I recommend trustworthy brands for best flavour.
- Vegetables are assumed medium sized unless noted.
- All recipes are tested using a fan (convection) oven where applicable.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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