This Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto is a luxurious yet approachable dish that’s perfect for a cozy dinner! Bursting with sweet roasted tomatoes, creamy ricotta, and crispy prosciutto, it’s a symphony of flavors and textures that will delight your taste buds. Trust me, you’ll love how this elegant pasta comes together with minimal fuss!

Why You’ll Love This Recipe

  • Rich & Flavorful: Sweet roasted tomatoes and creamy ricotta make a decadent sauce.
  • Crispy Prosciutto: Adds a salty, crunchy contrast.
  • Easy to Make: Simple steps with impressive results.
  • Perfect for Any Occasion: Ideal for weeknight dinners or special gatherings.

roasted tomato ricotta pasta

Ingredients

  • Extra Virgin Olive Oil: For roasting and flavor.
  • Cherry Tomatoes: Provides sweet, bursting flavor.
  • Garlic Cloves (Smashed): Adds aromatic depth.
  • Fresh Thyme Leaves: Contributes herbal notes.
  • Chopped Fresh Rosemary: Adds a fragrant, piney flavor.
  • Crushed Red Pepper Flakes: Provides a hint of heat.
  • Kosher Salt & Black Pepper: Seasons the dish.
  • Prosciutto (8 Slices): Adds crispy, salty goodness (omit for vegetarian).
  • Ricotta Cheese: Creates a creamy, rich sauce.
  • Long/Short Cut Pasta: Forms the base of the dish.
  • Salted Butter: Adds richness to the sauce.
  • Shredded Gouda Cheese: Provides a melty, nutty flavor.
  • Grated Parmesan Cheese: Adds a salty, savory bite.
  • Fresh Basil: Garnishes and adds fresh flavor.

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

  1. Roast Tomatoes and Prosciutto: Preheat oven to 425°F. Toss tomatoes, garlic, thyme, rosemary, red pepper flakes, salt, and pepper on a baking sheet. Arrange prosciutto on top. Bake for 15-20 minutes until crisp and bursting.
  2. Blend Sauce: Add 2/3 of the roasted tomatoes, garlic, and ricotta to a food processor. Puree until smooth. Season with salt and pepper.
  3. Cook Pasta: Bring salted water to a boil. Cook pasta until al dente, reserving 1 cup of pasta water before draining.
  4. Sauté Butter and Thyme: Melt butter and 1 tablespoon thyme in the pasta pot until butter browns.
  5. Combine Sauce: Add tomato puree and ½ cup pasta water, stir. Melt in gouda and parmesan.
  6. Add Pasta and Tomatoes: Add pasta and remaining tomatoes to the sauce, toss. Thin with pasta water if needed.
  7. Serve: Divide pasta, top with parmesan, prosciutto, and basil.

Pro Tips for Making the Recipe

  • Use high-quality ricotta for the creamiest sauce.
  • Don’t overcook the pasta; al dente is best.
  • Adjust red pepper flakes to control the heat.
  • For vegetarians, simply omit the prosciutto.

How to Serve Creamy Roasted Tomato Ricotta Pasta

  • Serve immediately for the best texture and flavor.
  • Pair with a side salad or crusty bread.
  • Garnish with extra parmesan and fresh basil.

Make Ahead and Storage

  • Make Ahead: Roast the tomatoes and prepare the sauce ahead of time. Cook pasta and assemble before serving.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop.

FAQs

1. Can I use a different type of cheese?

Yes, mozzarella or fontina can be used instead of gouda.

2. Can I use dried herbs instead of fresh?

Yes, use 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary.

3. Can I add other vegetables?

Absolutely! Roasted bell peppers or zucchini would be delicious additions.

4. How do I make this dish spicier?

Add more crushed red pepper flakes or a dash of hot sauce.

This Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto is a delightful and indulgent meal that’s perfect for any occasion! Simple to prepare, packed with rich flavors, and beautifully presented, this recipe is ideal for family dinners, date nights, or a special treat anytime. Enjoy the creamy, savory pasta with every satisfying bite!

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Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto Recipe

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-inspired
Print Recipe

Description

This Creamy Roasted Tomato Ricotta Pasta is a luxurious yet easy-to-make dish that’s perfect for a weeknight dinner or a special occasion. Sweet roasted cherry tomatoes, creamy ricotta, and crispy prosciutto come together to create a symphony of flavors and textures. This pasta is sure to become a new favorite!

Ingredients

Units Scale
  • 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
  • Kosher salt and black pepper
  • 8 slices prosciutto (leave out if vegetarian)
  • 1/2 cup ricotta cheese
  • 1 pound long or short cut pasta
  • 2 tablespoons salted butter
  • 1/2 cup shredded gouda cheese
  • 1/3 cup grated parmesan cheese
  • 1/2 cup fresh basil

 

Instructions

  1. Preheat Oven:
    1. Preheat oven to 425°F (220°C).
  2. Roast Tomatoes and Prosciutto:
    1. On a baking sheet, toss together the olive oil, tomatoes, garlic, 2 tablespoons thyme, rosemary, and a pinch each of red pepper flakes, salt, and pepper.
    2. Arrange the prosciutto on top of the tomatoes.
    3. Bake for 15-20 minutes, until the prosciutto is crisp and the tomatoes are bursting.
  3. Make Tomato Ricotta Puree:
    1. Add ⅔ of the roasted tomatoes, the garlic, and the ricotta to a food processor.
    2. Puree until smooth.
    3. Season with salt and pepper.
  4. Cook Pasta:
    1. Bring a large pot of salted water to a boil.
    2. Cook the pasta according to package directions until al dente.
    3. Just before draining, remove 1 cup of the pasta cooking water.
    4. Drain the pasta.
  5. Make Sauce:
    1. In the same pot, melt together the butter and 1 tablespoon of thyme.
    2. Cook until the butter is browning.
    3. Add the tomato ricotta puree and ½ cup pasta cooking water, stirring until combined.
    4. Melt in the gouda and parmesan cheeses.
  6. Combine Pasta and Sauce:
    1. Add the pasta and remaining roasted tomatoes to the sauce, tossing to combine.
    2. If needed, thin the sauce with a little of the reserved pasta cooking water.
  7. Serve:
    1. Divide the pasta between plates.
    2. Top with parmesan, crispy prosciutto (if using), and fresh basil.
    3. Enjoy!

Notes

  • For a vegetarian version, simply omit the prosciutto.
  • Use high-quality ricotta cheese for the best flavor.
  • Adjust the amount of red pepper flakes to your spice preference.
  • Feel free to use other cheeses like mozzarella or pecorino romano.
  • If you don’t have fresh herbs, dried herbs can be used, but use half the amount.
  • Make sure to save the pasta water, it helps bind the sauce to the pasta.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 550kcal
  • Sugar: 8g
  • Sodium: 700mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 60mg
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Hi, I’m Lisa Denton! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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