Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto

Emma

Food Blogger | Recipe Enthusiast🍲
Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto.

Indulge in the rich and savory flavors of our Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto, a mouthwatering creation by our talented chef Tieghan Gerard.

This delightful dish combines the sweetness of roasted cherry tomatoes, the creaminess of ricotta cheese, and the crispy perfection of prosciutto, all in one unforgettable pasta experience.

Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 3 cups cherry tomatoes
  • 6-10 cloves garlic, smashed
  • 3 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh rosemary
  • Crushed red pepper flakes
  • Kosher salt and black pepper
  • 8 slices prosciutto (leave out if vegetarian)
  • 1/2 cup ricotta cheese
  • 1 pound long or short-cut pasta
  • 2 tablespoons salted butter
  • 1/2 cup shredded gouda cheese
  • 1/3 cup grated parmesan cheese
  • 1/2 cup fresh basil
Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto.

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. On a baking sheet, toss together the olive oil, cherry tomatoes, smashed garlic, 2 tablespoons of thyme, rosemary, and a pinch each of red pepper flakes, kosher salt, and black pepper. Arrange the prosciutto on top of the tomatoes. Bake for 15-20 minutes, until the prosciutto turns crisp and the tomatoes burst with flavor.
  3. In a food processor, combine 2/3 of the roasted tomatoes, garlic, and ricotta. Puree until smooth, and season with salt and pepper.
  4. In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta.
  5. In the same pot, melt the butter with 1 tablespoon of thyme until the butter browns slightly. Add the tomato puree and 1/2 cup of pasta cooking water, stirring until well combined. Melt in the gouda and parmesan cheeses for an irresistibly creamy sauce.
  6. Add the pasta and remaining roasted tomatoes to the sauce, tossing to combine. If needed, use some of the reserved pasta cooking water to achieve the desired sauce consistency.
  7. Serve this delectable pasta on plates, garnishing with parmesan, crispy prosciutto, and fresh basil to enhance the presentation and flavor.

Nutrition Information: 

Calories: 284 kcal 

Carbohydrates: 30 g 

Protein: 12 g 

Fat: 13.5 g 

Saturated Fat: 6 g 

Cholesterol: 32 mg 

Sodium: 367 mg 

Fiber: 3 g 

Sugar: 3 g

Notes or Tips:

  • For a vegetarian version, omit the prosciutto and enjoy the pasta’s wonderful flavors.
  • Customize your dish by adding sautéed vegetables or grilled chicken for extra texture and taste.

Serving Suggestions: 

This creamy pasta pairs wonderfully with a refreshing green salad and a glass of your favorite wine, making it a delightful meal for any occasion.

Storage and Reheating: 

To store any leftovers, transfer the pasta to an airtight container and refrigerate. Reheat gently on the stovetop or in the microwave, adding a splash of water or milk to preserve its creamy texture.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto.

Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto

Delight in Chef Tieghan Gerard’s creation, our Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto. A symphony of sweet tomatoes, ricotta, and crispy prosciutto in a rich pasta melody. 🍝🍅✨

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 3 cups cherry tomatoes
  • 610 cloves garlic, smashed
  • 3 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh rosemary
  • Crushed red pepper flakes
  • Kosher salt and black pepper
  • 8 slices prosciutto (optional for vegetarians)
  • 1/2 cup ricotta cheese
  • 1 pound pasta (long or short-cut)
  • 2 tablespoons salted butter
  • 1/2 cup shredded gouda cheese
  • 1/3 cup grated parmesan cheese
  • 1/2 cup fresh basil

Instructions

  1. Roast tomatoes and prosciutto with olive oil, garlic, thyme, rosemary, and seasonings at 425°F (220°C) for 15-20 minutes.
  2. Puree 2/3 of the roasted tomatoes with garlic and ricotta.
  3. Cook pasta, reserve 1 cup cooking water, and drain.
  4. In the same pot, brown butter with thyme, add tomato puree, and cheeses.
  5. Combine pasta with sauce, adding cooking water as needed.
  6. Serve garnished with parmesan, crispy prosciutto, and basil.

Notes

  • Omit prosciutto for a vegetarian version.
  • Add vegetables or chicken for more variety.
  • Pairs well with a green salad and wine.
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking and Boiling
  • Cuisine: Italian Fusion

Nutrition

  • Serving Size: 1/4 of the dish
  • Calories: 284 kcal
  • Sugar: 3 g
  • Sodium: 367 mg
  • Fat: 13.5 g
  • Saturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 32 mg

Keywords: Roasted Tomato, Ricotta Pasta, Crispy Prosciutto, Italian Cuisine

Leave a Comment

Recipe rating