Creamy 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
Scale
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
