Some evenings I just want to cook something that feels a little special, even if it’s only for my family on a regular weeknight. That’s how this Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto started. I had cherry tomatoes sitting on the counter, getting sweeter by the day, and I didn’t want them to go to waste.
I tossed the tomatoes with extra virgin olive oil, smashed garlic cloves, fresh thyme, chopped rosemary, a pinch of crushed red pepper flakes, salt, and black pepper. As they roasted, the tomatoes burst and softened, and the garlic turned golden and sweet. The whole kitchen smelled warm and cozy. It’s amazing how simple herbs can change the mood of a room.
While the tomatoes were roasting, I laid out slices of prosciutto on a baking sheet. They crisped up in the oven until they were thin and slightly crunchy. I love that salty bite it adds, but you can leave it out if you prefer something vegetarian.
I cooked a pound of pasta until tender and saved a little pasta water, like I always do. Then I stirred in salted butter, ricotta cheese, and a handful of shredded gouda and grated parmesan. The cheeses melted into a creamy sauce. When I added the roasted tomatoes and their juices, everything turned rich and colorful.
I finished it with torn fresh basil and crumbled prosciutto on top. When we sat down to eat, it felt like a small restaurant moment at home. Creamy, fresh, and full of flavor, yet simple enough to make again and again.
What Is Roasted Tomato Ricotta Pasta with Crispy Prosciutto
When I make roasted tomato ricotta pasta with crispy prosciutto, I see it as a layered dish that blends sweet roasted tomatoes with a smooth cheese sauce and crisp slices of prosciutto on top. For me, it begins by roasting cherry tomatoes with garlic and herbs until they burst and soften. Part of the mixture is blended with ricotta to create a creamy sauce, while the rest stays whole for texture. The pasta is tossed with the sauce and finished with melted cheese. I like how the crispy prosciutto adds contrast and turns a simple pasta into something special.
Why You’ll Love This Roasted Tomato Ricotta Pasta with Crispy Prosciutto
From the first time I prepared this roasted tomato ricotta pasta with crispy prosciutto, I noticed how the flavors build step by step. I love that the tomatoes roast in the oven while the pasta cooks, making the process feel organized and simple. Blending the tomatoes with ricotta creates a smooth sauce that coats every piece of pasta. I also enjoy the contrast of the crisp prosciutto on top. For me, this recipe feels balanced and reliable. It looks impressive when served, yet the steps are clear and easy to follow for a weeknight or small gathering.
Ingredients for Roasted Tomato Ricotta Pasta with Crispy Prosciutto
- Extra virgin olive oil – coats the tomatoes and helps them roast evenly.
- Cherry tomatoes – burst in the oven and form the base of the sauce.
- Garlic cloves – roast until soft and blend smoothly into the ricotta.
- Fresh thyme leaves – add subtle herbal notes to the dish.
- Fresh rosemary – brings a deeper aroma while roasting.
- Crushed red pepper flakes – provide a light heat.
- Kosher salt and black pepper – season the tomatoes and sauce.
- Prosciutto – bakes until crisp and adds texture on top.
- Ricotta cheese – blends with roasted tomatoes for a creamy sauce.
- Pasta – long or short shapes both work well.
- Salted butter – browns slightly to add depth to the sauce.
- Shredded gouda – melts into the pasta for a smooth finish.
- Grated parmesan – adds sharpness and structure.
- Fresh basil – finishes the dish with brightness.
Kitchen Equipment Needed
- Large baking sheet – roasts the tomatoes, garlic, herbs, and prosciutto evenly in the oven.
- Parchment paper (optional) – makes cleanup easier after roasting.
- Food processor or blender – purees the roasted tomatoes and ricotta into a smooth sauce.
- Large pot – boils the pasta until al dente.
- Colander – drains the pasta while reserving some cooking water.
- Wooden spoon or spatula – stirs the sauce and tosses the pasta evenly.
- Knife – chops herbs and prepares ingredients.
- Cutting board – provides a safe surface for slicing and chopping.
What to Serve with Roasted Tomato Ricotta Pasta with Crispy Prosciutto
When I serve roasted tomato ricotta pasta with crispy prosciutto, I like to keep the sides light and fresh. I usually add a simple green salad with a lemon vinaigrette to balance the creamy sauce. Sometimes I serve it with roasted asparagus or sautéed zucchini for extra vegetables on the plate. Warm crusty bread is also a favorite choice, especially for soaking up any extra sauce. If I want something refreshing, I place sliced tomatoes with olive oil and salt on the side. In my experience, simple sides allow the pasta to stay the focus of the meal.
How to Store Roasted Tomato Ricotta Pasta with Crispy Prosciutto
After the roasted tomato ricotta pasta has cooled, I transfer it to an airtight container and place it in the refrigerator. I usually store the crispy prosciutto separately so it keeps its texture. In my experience, the pasta stays fresh for up to three days. When reheating, I warm it gently on the stove or in the microwave, adding a small splash of water or milk if the sauce feels too thick. I add the prosciutto back on top just before serving. Heating it slowly helps keep the sauce smooth and the pasta tender.
FAQs
1. Can I use canned tomatoes instead of fresh?
Yes, you can. If fresh tomatoes aren’t available, use whole canned tomatoes and roast them until slightly caramelized to deepen the flavor.
2. How do I keep the ricotta sauce creamy?
Mix the ricotta with a little pasta water before tossing it with the pasta. The warm starchy water helps create a smooth, silky sauce.
3. Can I skip the prosciutto?
Absolutely. The pasta is still delicious without it. You can add toasted breadcrumbs or roasted mushrooms for extra texture instead.
4. What type of pasta works best?
Short pasta like rigatoni, penne, or fusilli works beautifully because it holds onto the creamy tomato ricotta sauce in every bite.
Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto
Ingredients
Equipment
Method
- Preheat oven to 425° F.
- 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. Arrange the prosciutto on top of the tomatoes. Bake 15-20 minutes, until the prosciutto is crisp and the tomatoes are bursting.
- Add 2/3's of the tomatoes, the garlic, and the ricotta to a food processor. Puree until smooth. Season with salt and pepper.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
- In the same pot, melt together the butter and 1 tablespoon of thyme. Cook until the butter is browning, then add the tomato puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan.
- Add the pasta and remaining tomatoes to the sauce, tossing to combine. If needed, thin the sauce with a little of the reserved pasta cooking water.
- Divide the pasta between plates. Top with parmesan, prosciutto, and fresh basil. EAT and ENJOY.
