Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto Recipe
This Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto offers a delightful medley of flavors combining the sweetness of roasted cherry tomatoes, the smooth richness of ricotta, and the crispy texture of perfectly baked prosciutto. Easy to prepare and elegant enough for a special dinner, this dish is a comforting and impressive pasta recipe that blends fresh herbs, garlic, and Parmesan to create a luscious sauce that clings beautifully to your favorite pasta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Roasted Tomatoes
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
Pasta and Sauce
- 400 grams fusilli or penne pasta
- 1 cup whole milk ricotta cheese
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese
- Extra virgin olive oil, for sautéing
- Salt and freshly ground black pepper, to taste
Crispy Prosciutto
- 100 grams prosciutto, thinly sliced
Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer and roast for 15 to 20 minutes, until the tomatoes burst and develop a slight caramelization.
- Prepare the Prosciutto: Line another baking sheet with parchment paper and lay the prosciutto slices in a single layer. Place in the same oven and bake for 10 to 12 minutes, or until the prosciutto turns crispy. Remove from oven, allow to cool, and then break into bite-sized pieces.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining.
- Combine Ingredients: In a large skillet, warm a drizzle of olive oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Reduce heat to low and add the ricotta cheese, stirring it gently to meld with the garlic and create a creamy base. Add the roasted tomatoes and pour in half of the reserved pasta water, stirring to achieve a smooth, creamy consistency.
- Finish the Dish: Add the drained pasta to the skillet and toss everything together to coat the pasta evenly with the sauce. Add more of the reserved pasta water as needed for desired creaminess. Stir in the fresh basil and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Serve topped with crispy prosciutto pieces for a delightful crunch.
Notes
- You can substitute prosciutto with crispy pancetta or bacon if preferred.
- Use whole milk ricotta for the creamiest texture; part-skim varieties can be used but might be less rich.
- Reserve pasta water to help adjust the sauce consistency and better emulsify the sauce.
- Adding fresh basil at the end preserves its bright flavor and color.
- This dish pairs well with a light green salad and a glass of crisp white wine.
