Creamy Roasted Tomato Ricotta Pasta With Crispy Prosciutto Recipe

Creamy pasta with roasted tomatoes and ricotta, topped with crispy prosciutto for a rich, savory dish that's quick and satisfying. Perfect for a weeknight dinner.

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 cups cherry tomatoes
• 10 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. Step 1: Preheat the Oven
   Set your oven to a toasty 425°F. You'll want the heat ready and waiting when it's time to roast those tomatoes and crisp up the prosciutto. A little tip: make sure the oven rack is in the middle position for even cooking.

2. Step 2: Roast the Tomato and Prosciutto
   Grab a baking sheet and toss together the olive oil, cherry tomatoes, smashed garlic, 2 tablespoons of thyme, rosemary, and a sprinkle of red pepper flakes for a kick. Season with a pinch of salt and pepper to taste. Spread everything out evenly, then lay the prosciutto slices over the top. Pop it into the oven for about 15-20 minutes. Keep an eye out—the prosciutto should be crispy, and those tomatoes should look like they're about to burst with juiciness.

3. Step 3: Make the Tomato-Ricotta Sauce
   Once your tomatoes and prosciutto are ready, scoop out about two-thirds of the tomatoes and all of the roasted garlic into a food processor. Add in the ricotta cheese, and blend until you have a smooth, creamy sauce. Give it a taste and add a bit more salt and pepper if you think it needs it.

4. Step 4: Cook the Pasta
   Bring a large pot of salted water to a boil. Toss in your choice of pasta and cook it according to the package instructions until it's al dente. Just before you drain it, snag a cup of the starchy pasta water—it’s a handy trick for perfecting your sauce texture later on. Once drained, set the pasta aside.

5. Step 5: Combine Ingredients in the Pot
   In the same pot you used for the pasta (because who wants more dishes?), melt the butter gently, adding the remaining tablespoon of thyme. Let it cook until the butter's browning and smelling nutty. Stir in the tomato-ricotta puree and about half a cup of that reserved pasta water. Mix until everything is well combined. Now, sprinkle in the shredded gouda and grated parmesan, stirring until they melt into the sauce.

6. Step 6: Toss the Pasta and Finish the Dish
   Add the pasta back into the pot with the sauce, along with any tomatoes you set aside earlier. Stir everything together until the pasta is well coated. If your sauce feels a bit thick, add a splash more of the reserved pasta water to loosen it up to your liking.

7. Step 7: Plate and Serve
   Divide the creamy pasta among your plates, then top each serving with crispy prosciutto pieces, a generous sprinkle of freshly grated parmesan, and a handful of fragrant basil. Dig in and savor every bite!

Notes

It’s easy to miss the mark on perfecting this pasta dish if you're not careful! One common hiccup is not roasting the tomatoes long enough. They need to burst and meld into a flavorful base, so keep an eye on them.

Another pitfall? Skipping the reserved pasta water. It adds a silky finish to your sauce and helps it cling to the pasta.

And if you're feeling adventurous with the prosciutto, make sure it crisps up nicely without burning.

Lastly, don't forget to season generously. Nobody likes bland pasta!