Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto Recipe

If you’re craving a dish that’s cozy, fresh, and bursting with flavor, you’ve just found your new favorite. This Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto Recipe is an absolute dream come true—rich, comforting pasta with the sweetness of roasted tomatoes, the creaminess of ricotta, and that irresistible crunch of prosciutto. Trust me, when I first made this, my whole family went crazy for it, and it’s become our go-to whenever we want something homemade yet special.

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Ingredients You’ll Need

These ingredients come together harmoniously—every single one plays an important role from freshness to texture. I always look for ripe cherry tomatoes and fresh herbs at the farmer’s market because their flavor really shines in the roasting process.

• Extra virgin olive oil: Use a fruity, good-quality olive oil to enhance the roasted tomato flavor.
• Cherry tomatoes: Their natural sweetness intensifies when roasted; don’t substitute with big tomatoes unless you want a different texture.
• Garlic cloves: Smash them gently for mellow roasted flavor without overpowering the dish.
• Fresh thyme leaves: The fragrance of thyme is perfect here—use fresh for the best taste.
• Fresh rosemary: Adds a piney note balanced with thyme; chop finely.
• Crushed red pepper flakes: Just a pinch for a subtle heat that wakes up the sauce.
• Kosher salt and black pepper: Season carefully; balance is everything.
• Prosciutto slices: Optional but highly recommended for that crispy, salty bite on top.
• Ricotta cheese: This is your secret weapon for creaminess—whole-milk ricotta works best.
• Long or short cut pasta: I love using bucatini or rigatoni; they catch the sauce beautifully.
• Salted butter: Adds a rich, nutty depth when browned with thyme.
• Shredded gouda cheese: Melts smoothly and adds a subtle smoky note.
• Grated parmesan cheese: For sharp, nutty flavor—don’t skip it!
• Fresh basil: Torn fresh for that bright, herbal finish on top.

Variations

I really encourage you to make this Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto Recipe your own. I play around with it depending on what’s in season or what my family prefers—plus, switching things up keeps it exciting every time you cook it.

• Vegetarian Variation: I’ve left out the prosciutto before and swapped it for toasted pine nuts or crispy fried sage—still deliciously satisfying.
• Cheese Swap: If gouda isn’t your thing, try smoked mozzarella or fontina for a similar melt and flavor profile.
• Spicy Kick: When I want a little more heat, I add an extra pinch of crushed red pepper flakes or a drizzle of chili oil right before serving.
• Herb Flexibility: Rosemary and thyme are key here, but fresh oregano or tarragon can be fun swaps to switch up the flavor vibe.

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

Step 1: Roast the Tomatoes and Prosciutto

Start by preheating your oven to 425°F (220°C). Toss the cherry tomatoes, smashed garlic, 2 tablespoons of fresh thyme, chopped rosemary, a pinch of crushed red pepper flakes, and salt and pepper with the olive oil right on a baking sheet. This mix roasts into an incredibly flavorful base. Now here’s the fun part: arrange the prosciutto slices on top. When you bake for 15-20 minutes, you’ll get tomatoes bursting with juice and prosciutto turning perfectly crispy. This step sets the tone for the entire dish, and you’ll notice the kitchen starts smelling amazing.

Step 2: Whip Up the Creamy Tomato Ricotta Sauce

While the tomatoes roast, get ready to make the sauce that brings everything together. Scoop about two-thirds of the roasted tomatoes, all of the garlic, and the ricotta into your food processor. Blend until smooth – creamy, rich, and full of the fresh herbs you included. Season with a touch of salt and pepper to make the flavors pop. This puree is the heart of the sauce and adds that luscious texture I can’t get enough of.

Step 3: Cook the Pasta and Reserve Cooking Water

In a large pot, bring salty water to a boil and cook your pasta according to package directions until it’s perfectly al dente—not too soft, not too firm. Before draining, be sure to scoop out a cup of that starchy pasta water and set it aside. This liquid is magic and will help you adjust the sauce’s consistency for that silky finish.

Step 4: Brown Butter and Combine Sauce

In the same pot you cooked the pasta, melt the butter with a tablespoon of thyme over medium heat, letting the butter brown just a little to bring out those nutty flavors. Then stir in your tomato-ricotta puree and half a cup of the reserved pasta water. This mixture starts to come together beautifully—now melt in the shredded gouda and grated parmesan, stirring constantly until velvety and smooth. This is where that creamy texture shines, and you’ll want to stir gently so the cheese blends perfectly without clumping.

Step 5: Toss Pasta with Sauce and Remaining Tomatoes

Add your cooked pasta back into the pot along with the remaining roasted tomatoes. Toss everything gently to coat the pasta in the creamy sauce, and if it feels too thick, add a splash more of the reserved pasta water until it reaches your desired consistency. This step is critical—you want the sauce to cling to every bit of pasta without being runny.

Step 6: Plate and Top with the Crispy Prosciutto and Fresh Basil

Divide your pasta between plates, then pile on the crispy prosciutto slices from the roasting pan and sprinkle with freshly torn basil leaves and an extra shower of parmesan cheese. The colors and textures here really pop, and that crispy prosciutto on top adds a perfect finishing touch. Dig in while it’s warm—you’re in for a treat!

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

Garnishes

I’m a big fan of keeping the garnish fresh and simple—usually, I just add shredded parmesan and torn basil right before serving. Sometimes I toss on a drizzle of good olive oil or a pinch of flaky sea salt to balance the creaminess. It’s these last touches that make every bite sing.

Side Dishes

This pasta pairs beautifully with a crisp green salad dressed with lemon vinaigrette or some roasted asparagus. For a heartier meal, garlic bread or a warm baguette to soak up the sauce is a must-have in my book.

Creative Ways to Present

For a special occasion, I love serving the pasta in individual shallow bowls with extra basil leaves and a small sprig of thyme on top for an elegant touch. You could also assemble the sauce and pasta in a large serving dish, then crumble the prosciutto over at the table—makes for a beautiful, interactive presentation that guests appreciate.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens after cooling, so before reheating, I like to add a splash of water or a bit of milk to loosen it back up. It still tastes fantastic the next day, though the prosciutto loses some crispness.

Freezing

This recipe freezes okay if you store the pasta and sauce separately from the crispy prosciutto (which is best added fresh). I pack the pasta and sauce in freezer-safe containers and freeze for up to a month. When thawed, it reheats nicely on the stove with a bit of reserved pasta water to bring back the sauce’s creaminess.

Reheating

To reheat, I warm the pasta over low heat on the stove with a splash of water, stirring gently until the sauce loosens and the pasta is heated through. Avoid the microwave if possible—it tends to dry out this delicate sauce. Add fresh basil and parmesan after reheating to refresh the flavors.

FAQs

Final Thoughts

I absolutely love how this Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto Recipe turns out every time. It strikes the perfect balance between comforting and fresh, which is exactly what you want on a weeknight or a cozy weekend dinner. Give it a try—I’m confident it’ll become one of those dishes you reach for again and again. Plus, it’s one of those rare recipes that impresses guests yet doesn’t stress you out in the kitchen. Happy cooking, friend!

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