Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto Recipe

If you’re on the hunt for a pasta dish that’s cozy, fresh, and packed with flavor, you’ve just stumbled upon a winner. I’m talking about my Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto Recipe — it’s one of those meals that feels fancy but comes together with minimal fuss. The roasted tomatoes melt into a luscious, creamy ricotta sauce, balanced perfectly with crispy prosciutto that adds this incredible texture and savory punch. Trust me, once you try this, it’ll become your go-to comfort dinner on any weeknight.

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Ingredients You’ll Need

These ingredients come together to create a vibrant, aromatic dish. Make sure to grab fresh herbs and ripe cherry tomatoes—they really make a difference here. If you can find good-quality prosciutto, it’s worth the splurge—it crisps up so nicely!

• Extra virgin olive oil: Use a good quality one for roasting; it adds rich flavor to the tomatoes.
• Cherry tomatoes: Small and sweet, perfect for roasting so they burst and caramelize.
• Garlic cloves: Smash them alive to release all that fragrant flavor.
• Fresh thyme leaves: Adds an earthy brightness that lifts the sauce.
• Fresh rosemary: Use chopped rosemary sparingly; it pairs wonderfully with tomatoes.
• Crushed red pepper flakes: Just a pinch to add a gentle kick that balances sweetness.
• Kosher salt and black pepper: Season carefully to bring all flavors forward.
• Prosciutto slices: These crisp up beautifully in the oven and add a savory, salty crunch.
• Ricotta cheese: Creamy and mild, it makes the sauce silky and smooth.
• Pasta (long or short cut): I love using rigatoni or penne, but spaghetti works too!
• Salted butter: Helps develop the sauce’s richness and nutty depth when browned.
• Shredded gouda cheese: Melts easily and adds a smoky undertone.
• Grated parmesan cheese: Classic finishing touch that brings umami punch.
• Fresh basil: Chiffonade it right before serving for a fresh, fragrant finish.

Variations

I love making this recipe my own depending on what’s in the fridge or the mood I’m in. You’ll find that swapping out a few ingredients or adding extras is easy and still delicious.

• Vegetarian version: Leave out the prosciutto and toss in some toasted pine nuts or sautéed mushrooms for a meaty, crunchy element.
• Spicy twist: Add more crushed red pepper flakes or a splash of hot sauce to the sauce if you like it with a kick.
• Cheese swaps: I sometimes use fontina or fresh mozzarella in place of gouda for a creamier texture.
• Herb changes: Try swapping rosemary for oregano or adding a few sage leaves to change the flavor profile slightly.

How to Make Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto Recipe

Step 1: Roast the Tomatoes and Crisp the Prosciutto

Start by heating your oven to 425°F. Toss cherry tomatoes, smashed garlic cloves, fresh thyme (reserve a little for later), rosemary, olive oil, red pepper flakes, salt, and pepper in a baking sheet. Spread everything out evenly and lay the prosciutto slices right on top of the tomatoes. Pop the tray in the oven for about 15–20 minutes until you see the tomatoes burst and the prosciutto is turning crispy and golden. This step creates that amazing foundation of flavor and texture that I absolutely love about this dish.

Step 2: Puree the Sauce Base

Once everything’s roasted, carefully scoop about two-thirds of the tomatoes and all the garlic into a food processor. Add the ricotta cheese and pulse until smooth and creamy. Don’t forget to taste—season with more salt and pepper as needed. This creamy puree is what really makes this dish special, blending the sweetness and acidity of the roasted tomatoes with the lushness of ricotta.

Step 3: Cook Your Pasta and Save Pasta Water

Bring a large pot of salted water to a rapid boil and cook your pasta according to the package directions until just al dente. Here’s my trick: save about a cup of the pasta cooking water right before draining. This starchy water is pasta magic for loosening sauces and ensuring everything coats the noodles beautifully.

Step 4: Build the Sauce with Butter, Herbs & Cheese

In the same pot you cooked the pasta in, melt the salted butter along with the reserved tablespoon of thyme over medium heat. Let the butter brown lightly—that nutty aroma is incredible and adds a depth of flavor you’ll adore. Add your tomato-ricotta puree and about half a cup of that reserved pasta water. Stir until combined, then melt in the shredded gouda and grated parmesan. The sauce will thicken and become luxuriously creamy—this is the part I look forward to every time!

Step 5: Toss Everything Together and Serve

Add the cooked pasta and the remaining roasted tomatoes into the sauce. Toss everything gently until the pasta is evenly coated. If the sauce feels too thick, add a splash more of the reserved pasta water to get it just right. Serve immediately, garnished with extra parmesan, crispy prosciutto on top, and fresh basil chiffonade. This is the moment where it all comes together—creamy, crispy, fresh, and irresistible.

How to Serve Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto Recipe

Garnishes

I stick to a handful of fresh basil chiffonade and sprinkle extra parmesan over the top. Sometimes I like a drizzle of good-quality olive oil or a few fresh thyme leaves scattered around for an extra aromatic touch. The crispy prosciutto itself is already a fantastic garnish—don’t be shy about piling it on.

Side Dishes

This pasta is rich and filling, so I often pair it with something light like a crisp arugula salad with lemon vinaigrette or roasted seasonal veggies. Garlic bread or a simple focaccia also pairs beautifully if you want to keep things indulgent.

Creative Ways to Present

For a dinner party, try serving this pasta in shallow bowls with the prosciutto artfully draped over the top and fresh basil leaves fanned out. I’ve even spooned a little extra roasted tomato drizzle on the side of the plate for a restaurant-style look. A glass of crisp white wine and a candlelit table makes it feel extra special!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The prosciutto can lose its crispness, so I recommend storing it separately and adding it fresh when reheating. Pasta sauce thickens, so when you reheat, stir in a splash of water or broth to loosen it up.

Freezing

Freezing the sauce alone works well, but the pasta texture can change once frozen, so I usually freeze just the roasted tomato ricotta mixture in a freezer-safe container for up to 2 months. Defrost in the fridge overnight and heat gently with a bit of cream or butter to refresh it.

Reheating

Reheat gently in a skillet on low heat with a splash of pasta water or milk to avoid drying out. Toss your leftover pasta in once the sauce is hot. Avoid microwaving if possible, as it can make the texture uneven.

FAQs

Final Thoughts

This Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto Recipe is one of those dishes I turn to when I want something that feels a little indulgent but still fresh and homey. The contrast between the silky sauce, the roasted bursts of tomato, and that crispy prosciutto makes every bite a joy. It’s truly a crowd-pleaser at my dinner table and easy enough to whip up any night of the week. Give it a try—you might just find your new favorite pasta!

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