10-Minute Creamy Italian Ricotta Tomato Sauce Recipe Is a Lifesaver by Donna John

Yes, there are a lot of really good jarred pasta sauces out there. I buy them often and there's usually one in my pantry. But sometimes it's nice to have a fresh, homemade pasta sauce – or I am out of sauce and craving a pasta dinner. This easy tomato sauce recipe has ricotta, Parmesan and fresh basil. The best part? It cooks in 10 minutes flat.

Here's your simple shopping list for this 10-minute homemade tomato sauce recipe: a can of whole tomatoes, olive oil, fresh garlic, fresh basil, ricotta cheese and freshly grated Parmesan or Parmigiano-Reggiano cheese. The garlic is cooked until fragrant, then the tomatoes are added and mashed. Simmer for about 10 minutes then stir in the fresh basil leaves, ricotta cheese and Parmesan. Fresh and simple.

Serve this creamy tomato sauce over your favorite pasta, use as a pizza sauce or use it in your favorite recipes. 

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Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 

Ingredients

• 28 ounces (1 can) whole peeled tomatoes
• 4 tablespoons olive oil
• 3 - 4 cloves garlic, minced
• fresh basil leaves, torn (I used about 1/4 cup)
• 3 tablespoons ricotta cheese
• freshly grated Parmesan or Parmigiano-Reggiano

Recipe Notes

• This recipe makes enough for 16 ounces of pasta.

• Store the leftover sauce in the refrigerator.

• This creamy ricotta sauce can easily be doubled or tripled.

• The sauce freezes well in freezer bags or airtight containers.

Here's how to make it: 

1. Heat the olive oil in a skillet. Add the garlic and cook, stirring, for about 30 seconds.
   
2. Add the tomatoes and gently mash with a spoon or potato masher.
   
3. Simmer on medium-low heat for about 10 minutes.
   
4. Add the basil, ricotta and Parmesan, to taste. Stir in and remove from the heat. Season with salt and pepper, to taste.
   
   
   
   

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