Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto Recipe
If there’s one dish that embodies effortless comfort while still delivering a wow factor at the dinner table, it has to be this Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto. Picture juicy cherry tomatoes roasted until they burst, mingling with creamy ricotta and golden, savory prosciutto, all twirled together with perfectly cooked pasta and finished with fragrant fresh herbs. Each forkful tastes like a love letter to cozy evenings and lively gatherings—rich, vibrant, and impossible not to devour. Whether you’re entertaining or treating yourself to an inspired weeknight meal, this pasta recipe promises to steal the show every single time.

Ingredients You’ll Need
One of the joys of preparing Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto is just how simple the ingredient list is, yet each element brings something truly special. From the pop of cherry tomatoes to that irresistible layer of prosciutto, every component is thoughtfully chosen to deliver flavor and texture that sings in harmony.
- Extra virgin olive oil: Adds richness, ties everything together, and helps coax sweet flavors from the tomatoes as they roast.
- Cherry tomatoes: Sweet, juicy, and perfect for roasting until their skins split and flavors concentrate beautifully.
- Garlic cloves, smashed: Lends mellow, savory depth that infuses both the sauce and roasted tomatoes.
- Fresh thyme leaves: Earthy and aromatic, they seamlessly lift the whole dish.
- Chopped fresh rosemary: A little goes a long way—think piney bursts that bring complexity to your sauce.
- Crushed red pepper flakes: Just a pinch delivers a gentle heat that rounds out the creaminess.
- Kosher salt and black pepper: Essentials for seasoning every layer so nothing falls flat.
- Prosciutto: When roasted, this salty Italian classic becomes crisp, chewy, and utterly addictive.
- Ricotta cheese: The superstar for creaminess, blending with roasted tomatoes into a dreamy, velvety sauce.
- Long or short cut pasta: Choose your favorite shape for sauces to cling to (think rigatoni, penne, or fettuccine).
- Salted butter: Used for browning and rich undertones in the finishing sauce.
- Shredded gouda cheese: Melts like a dream, adding mild, nutty creaminess to the sauce.
- Grated parmesan cheese: That classic salty-savory edge brightens every bite.
- Fresh basil: A final flourish that’s both fragrant and inviting.
How to Make Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto
Step 1: Roast the Tomatoes and Prosciutto
Start by preheating your oven to 425°F. Place the cherry tomatoes, smashed garlic, fresh thyme, and rosemary on a baking sheet. Add a generous drizzle of olive oil, then sprinkle in your crushed red pepper flakes, salt, and pepper. Give everything a loving toss so the flavors coat each tomato. Lay the prosciutto slices gently over the top—it will crisp up beautifully in the oven, infusing everything beneath with its signature savory magic. Roast for 15 to 20 minutes, until the prosciutto is golden and the tomatoes have burst and blistered.
Step 2: Make the Tomato Ricotta Puree
Once those tomatoes are out of the oven, scoop about two-thirds of them, along with all of the roasted garlic and the creamy ricotta cheese, into a food processor. Blitz everything together until silky smooth. Don’t be shy—season with a little more salt and pepper if you want the flavors to really sing. This puree is going to be the backbone of your sauce, and it’s positively luscious.
Step 3: Cook the Pasta
While the oven magic is happening, bring a large pot of salted water to a energetic boil. Add your favorite pasta shape and cook until just al dente (don’t forget to stir occasionally). Before you drain, reserve a cup of that starchy, golden pasta water; it’ll help turn your sauce extra creamy later. Drain the pasta and get ready for assembly.
Step 4: Prepare the Silky Sauce
Return your pot to the stove and melt the salted butter over medium heat, stirring in a fresh tablespoon of thyme. Let the butter brown just a bit—it takes on a nutty aroma that adds wonderful depth. Pour in your tomato-ricotta puree and half a cup of that reserved pasta water, stirring to bring everything together. Now, add in the shredded gouda and grated parmesan, letting them melt into the sauce until glossy, creamy, and utterly irresistible.
Step 5: Combine Everything and Finish
Toss the cooked pasta into the pot with the sauce, along with the remaining roasted tomatoes. Mix gently but thoroughly, coating each piece. If the sauce is thick, stir in a touch more pasta water until it reaches the perfect creamy consistency. Plate up generous swirls, top with extra parmesan, plenty of fresh basil, and, of course, those glorious shards of crispy prosciutto for the finishing touch.
How to Serve Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto

Garnishes
For a restaurant-worthy touch, always finish your Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto with a sprinkle of freshly grated parmesan, a shower of hand-torn basil, and an extra crack of black pepper. The sizzling prosciutto practically begs to be arranged on top for that irresistible crunch. For a pop of color, add a few blistered tomatoes or a little lemon zest to wake up the flavors.
Side Dishes
This pasta steals the spotlight, but serving it alongside a crisp arugula salad with a lemony vinaigrette or a basket of warm, crusty bread can turn an ordinary weeknight into an Italian feast. Roasted asparagus or sautéed broccolini make fantastic green companions, and if you’re in the mood, a glass of chilled white wine pairs beautifully.
Creative Ways to Present
Elevate Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto for date night by twirling small nests onto a platter and topping each with a pretty pile of crispy prosciutto and basil. Hosting a dinner party? Try serving it in individual ramekins, or bake the finished pasta with extra cheese for a bubbly, golden crust. Even for casual meals, piling the pasta in a deep dish and letting everyone scoop their own is delightfully inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto stores like a champ. Simply transfer the cooled pasta into an airtight container and keep it in the fridge for up to three days. Just remember to store the crispy prosciutto separately so it keeps its crunch when reheated!
Freezing
If you find yourself with more than you can eat right away, the pasta (without garnishes or prosciutto) can be frozen. Spoon portions into freezer-safe containers and freeze for up to a month. For best results, add a splash of milk or cream when reheating to restore its creamy texture. Freeze the prosciutto in a separate bag, though be aware it’s best enjoyed freshly crisped.
Reheating
To revive your Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto, warm leftovers gently in a saucepan over medium-low heat, adding a splash of milk or a little reserved pasta water to loosen the sauce. Microwave reheating works too, just cover the pasta and use short intervals, stirring often. For the best texture, re-crisp the prosciutto in the oven or a dry skillet before serving.
FAQs
Can I make this dish vegetarian?
Absolutely! Just skip the prosciutto and add toasted pine nuts or sautéed mushrooms for extra savory flair. The dish shines just as brightly and maintains its creamy luxury even without the meat.
Which pasta shapes work best for this sauce?
This versatile sauce loves to cling to pretty much any pasta. Short shapes like rigatoni, penne, or fusilli capture sauce in every bite, while long noodles like fettuccine or bucatini add elegance. Choose your personal favorite—there’s no wrong answer!
Can I use store-bought ricotta and is full-fat best?
Yes, store-bought ricotta works perfectly! For maximum creaminess and flavor, go for full-fat ricotta; it’s richer and makes such a difference in the lusciousness of the final sauce.
How can I make the prosciutto extra crispy?
Lay the prosciutto slices in a single layer on the baking sheet and avoid crowding. If you like them ultra-crispy, bake a minute or two longer and let them cool on a wire rack before crumbling over the pasta.
What can I substitute for gouda cheese?
If gouda isn’t on hand, shredded fontina, mozzarella, or even a mild cheddar will give that same gooey, creamy effect. Just be sure to melt them in gently for the smoothest sauce.
Final Thoughts
If you’re ready to win hearts and satisfy cravings in one swoop, Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto is your ticket to pasta bliss. Give this recipe a spin in your kitchen, and don’t be surprised if it instantly becomes a new favorite for you and everyone lucky enough to share a bite!
PrintCreamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto Recipe
Indulge in the rich flavors of this Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto. A perfect blend of roasted tomatoes, garlic, herbs, and cheeses, topped with crispy prosciutto for that extra flavor kick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking, Boiling, Mixing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Roasted Tomatoes:
- 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 to taste
Other Ingredients:
- 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
Instructions
- Roast the Tomatoes: Preheat oven to 425°F. Toss tomatoes, garlic, thyme, rosemary, red pepper flakes, salt, and pepper on a baking sheet. Add prosciutto on top. Bake until prosciutto is crisp and tomatoes burst.
- Make the Sauce: Puree two-thirds of the roasted tomatoes, garlic, and ricotta in a food processor. Season with salt and pepper.
- Cook the Pasta: Boil salted water, cook pasta until al dente. Reserve 1 cup of pasta water before draining.
- Prepare the Dish: Melt butter with thyme, add tomato puree and pasta water. Mix in gouda and parmesan. Toss pasta and remaining tomatoes in the sauce.
- Serve: Divide pasta, top with parmesan, prosciutto, and basil. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 5g
- Sodium: 810mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: roasted tomato pasta, ricotta pasta, prosciutto pasta, creamy pasta