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Whipped Ricotta & Tomato Pasta

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Whipped Ricotta & Tomato Pasta


  • 1/2 lb. mezzi rigatoni

  • 2 tbsp. extra virgin olive oil

  • 6 garlic cloves, minced

  • 14 oz. tomato passata

  • 1 cup whole milk ricotta

  • 1/2 tsp. salt

  • 1/3 cup Parmigiano Reggiano, grated

  • Basil for garnish

  • Pasta water as needed


  1. Bring a large pot of water to a boil.

  2. Add the ricotta to a blender and blend until smooth and glossy.

  3. Add the olive oil to a heavy-bottomed pot or large sauté pan over low heat and sauté the garlic for 1-2 minutes, until fragrant.

  4. Add the tomato passata, whipped ricotta and salt. Stir and let simmer over low heat.

  5. Once the water comes to a boil, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.

  6. Strain the pasta and add it to the pan with the whipped ricotta sauce. Toss over medium-high heat. Add pasta water as needed, 1/4 cup at a time.

  7. Add the grated Parmigiano and toss again.

  8. Plate and top with basil and more grated Parmigiano.


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