Description

Indulge in a comforting yet elegant bowl of Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto. This recipe combines sweet oven-roasted cherry tomatoes, silky ricotta, and melted cheeses to create a luscious sauce that clings to every strand or tube of pasta. Crisped prosciutto adds a savory crunch, while fresh basil brightens the finish. It’s quick enough for weeknights and polished enough for guests—an ideal tomato pasta recipe when you want something both simple and impressive.

Ingredients for Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto

• 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 (omit for a vegetarian version)
• 1/2 cup ricotta cheese
• 1 pound pasta (penne, rigatoni, or spaghetti work well)
• 2 tablespoons salted butter
• 1/2 cup shredded Gouda
• 1/3 cup grated Parmesan
• 1/2 cup fresh basil, roughly chopped

Optional substitutions: Swap ricotta for cream cheese for a richer texture, or use a vegan prosciutto alternative for a plant-based version.

How to Make Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto

Step 1: Roast the tomatoes and prosciutto

1. Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss the cherry tomatoes, smashed garlic, olive oil, 2 tablespoons of thyme, rosemary, and a pinch of red pepper flakes. Season with salt and pepper.
2. Lay the prosciutto slices across or beside the tomatoes so they crisp while the tomatoes roast.
3. Roast for 15–20 minutes, until the tomatoes have burst and the prosciutto is golden and crispy.

Step 2: Make the tomato-ricotta sauce

1. Remove about two-thirds of the roasted tomatoes and the softened garlic and transfer them to a food processor or blender. Add the ricotta and blend until silky and smooth. Taste and season with salt and pepper.

Step 3: Cook the pasta

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

Step 4: Finish the sauce

1. In the same pot over medium heat, melt the butter with the remaining tablespoon of thyme and let it brown slightly to develop a nutty aroma.
2. Add the tomato-ricotta puree and stir in 1/2 cup of the reserved pasta water to loosen the sauce.
3. Slowly fold in the shredded Gouda and grated Parmesan, stirring until the sauce is smooth and creamy. Add more pasta water as needed to achieve your desired consistency.

Step 5: Combine and serve

1. Toss the cooked pasta and the remaining roasted tomatoes into the sauce until evenly coated.
2. Serve immediately, topped with the crispy prosciutto pieces and a generous handful of fresh basil.

Tips for the Best Results

• Use ripe, high-quality cherry tomatoes for natural sweetness and depth of flavor.
• Puree the roasted tomatoes while still warm for a silkier sauce.
• Reserve pasta water—its starch helps bind the sauce and keeps the texture glossy.
• Don’t over-bake the prosciutto; remove it when it turns golden to avoid bitterness.
• Swap thyme for oregano or add a splash of balsamic for a flavor twist.
• Add more crushed red pepper flakes if you like heat.

Serving Suggestions

• Serve with garlic bread or a crisp green salad to balance the richness.
• This pasta pairs nicely with a chilled glass of Chardonnay or Pinot Grigio, if you drink wine.

Nutritional Information (per serving)

• Calories: 284 kcal
• Fat: 15 g
• Carbohydrates: 28 g
• Protein: 11 g
• Fiber: 2 g

Note: Nutrition values are approximate and will vary by ingredient brands and portion sizes.

Storage and Leftovers

1. Store leftovers in an airtight container in the refrigerator for up to 3 days.
2. To reheat, warm gently in a non-stick skillet over low heat, stirring in a splash of milk or reserved pasta water to refresh the sauce.
3. Avoid freezing: the texture of the ricotta-based sauce may change after thawing.

Frequently Asked Questions

1. Can I make this vegetarian? Yes. Omit the prosciutto and add roasted mushrooms, toasted pine nuts, or extra vegetables for texture and flavor.
2. Can I use store-bought ricotta? Absolutely—choose a high-quality ricotta for the creamiest results.
3. Which pasta shape is best? Short shapes like penne or rigatoni hold the sauce well; spaghetti or linguine also work if you prefer long noodles.
4. How do I make it gluten-free? Use your preferred gluten-free pasta and confirm all other ingredients are gluten-free.

Related Recipe Ideas

• Baked Rigatoni alla Norma — a rich, baked tomato and eggplant pasta
• Ravioli with Tomatoes, Asparagus, and Garlic — a bright spring-style ravioli dish

Conclusion

Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto is a satisfying, flavorful dish that balances creamy cheese, sweet roasted tomatoes, and savory crisp prosciutto. It’s versatile, simple to prepare, and ideal for sharing. Try it for your next dinner—adjust herbs and spice to suit your taste—and enjoy a restaurant-worthy pasta right at home.