Roasted Tomato Ricotta Pasta with Crispy Prosciutto

Discover the rich flavors of Roasted Tomato Ricotta Pasta with Crispy Prosciutto for a simple, irresistible weeknight dinner that feels like a special occasion. This dish combines juicy roasted tomatoes, creamy ricotta, and the satisfying crunch of crispy prosciutto, creating a harmonious blend of textures and tastes that will delight your palate every time. Whether you’re craving something comforting or looking to impress guests with a minimal fuss meal, this recipe is your go-to for an unforgettable pasta experience.

Why You’ll Love This Recipe

• Effortless elegance: This pasta is simple enough for weeknights but impressive enough for dinner parties.
• Flavor harmony: The sweet roasted tomatoes, smooth ricotta, and salty crispy prosciutto come together perfectly.
• Textural delight: Creamy cheese contrasts beautifully with the crispy prosciutto for a satisfying bite.
• Customizable warmth: Easily tweak it with herbs or spice to match your mood or pantry.
• Quick to the table: Ready in under 30 minutes, perfect for busy days without compromising taste.

Ingredients You’ll Need

The beauty of this Roasted Tomato Ricotta Pasta with Crispy Prosciutto lies in its straightforward ingredients that pack a punch of flavor, texture, and color. Each component is essential, coming together like a well-coordinated orchestra to create a balanced dish everyone will love.

• Ripe cherry tomatoes: Roasting intensifies their natural sweetness and adds depth to the sauce.
• Creamy ricotta cheese: Provides luscious, silky richness that gently coats the pasta.
• Thinly sliced prosciutto: Becomes beautifully crispy when cooked, adding salty crunch.
• Spaghetti or your pasta of choice: A classic base that holds the sauce and flavors just right.
• Garlic cloves: Adds subtle aromatic warmth and complexity.
• Fresh basil leaves: Brightens the dish with herbal freshness and a splash of green.
• Extra virgin olive oil: Enhances richness and ties all ingredients together smoothly.
• Salt and cracked black pepper: Essential to seasoning and boosting all natural flavors.

Variations for Roasted Tomato Ricotta Pasta with Crispy Prosciutto

Part of the charm of Roasted Tomato Ricotta Pasta with Crispy Prosciutto is how easily it adapts to your preferences or what’s available in your fridge. Feel free to customize this dish to suit dietary needs or simply experiment with new flavors!

• Vegetarian twist: Swap prosciutto with crispy roasted mushrooms or smoked eggplant for umami richness.
• Spicy kick: Add red pepper flakes while roasting tomatoes for a vibrant heat.
• Herbal infusion: Include thyme or oregano alongside basil to diversify the herbal notes.
• Alternative pasta: Use penne, fusilli, or gluten-free pasta to suit your preferences.
• Cheese upgrade: Substitute or add dollops of burrata or mascarpone for extra creaminess.

How to Make Roasted Tomato Ricotta Pasta with Crispy Prosciutto

Step 1: Roast the Tomatoes

Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, minced garlic, salt, and pepper, then spread them out on a baking sheet. Roast for about 20 minutes until they burst and caramelize, releasing their sweet juices that form the base of your sauce.

Step 2: Cook the Pasta

While the tomatoes roast, bring a large pot of salted water to boil and cook your pasta until al dente. Reserve a cup of pasta water before draining to help loosen the sauce later, ensuring that creamy consistency every time.

Step 3: Crisp the Prosciutto

In a hot skillet, lay slices of prosciutto in a single layer and cook for 2-4 minutes per side until they turn crisp and golden brown. Remove and let them drain on paper towels while you assemble the pasta.

Step 4: Combine Ricotta and Roasted Tomatoes

In a large mixing bowl, stir the ricotta cheese into the warm roasted tomatoes, adding a splash of the reserved pasta water to loosen the sauce if needed. This creates a dreamy, creamy coating that clings to each strand of pasta.

Step 5: Toss Pasta and Serve

Add the drained pasta to the sauce, toss thoroughly, then gently fold in fresh basil. Plate the pasta and crumble the crispy prosciutto on top for that irresistible salty crunch that makes the dish unforgettable.

Pro Tips for Making Roasted Tomato Ricotta Pasta with Crispy Prosciutto

• Tomato selection: Use ripe cherry or grape tomatoes for their sweetness and juiciness when roasted.
• Don’t skip pasta water: This starchy water is a secret to creating a smooth, silky sauce.
• Thinly slice or tear prosciutto: This helps it crisp evenly and blend well topping the pasta.
• Roast garlic whole or crushed: For mellow, sweet undertones without overpowering the dish.
• Serve immediately: This pasta shines when fresh but can be stirred gently after reheating.

How to Serve Roasted Tomato Ricotta Pasta with Crispy Prosciutto

Garnishes

Finish your pasta with fresh basil leaves, a drizzle of quality extra virgin olive oil, and a sprinkle of flaky sea salt or cracked black pepper for an elevated presentation and flavor punch.

Side Dishes

Pair with a light arugula salad tossed with lemon vinaigrette or garlic-roasted vegetables to complement the creamy pasta without overwhelming it.

Creative Ways to Present

Plate the pasta in shallow bowls and top the crispy prosciutto in neat piles or crumbled for texture contrast. Add a few basil leaves and a light dusting of parmesan for a restaurant-style look right at home.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep prosciutto separate if possible to maintain its crispiness, adding it fresh before serving again.

Freezing

While pasta with ricotta can be frozen, it’s best to freeze it without the crispy prosciutto. Freeze in portion-sized containers and thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of water or broth to restore creaminess. Re-crisp the prosciutto quickly in a hot skillet to revive its crunch before serving.

FAQs

Can I use other types of pasta for Roasted Tomato Ricotta Pasta with Crispy Prosciutto?

Absolutely! While spaghetti works beautifully, penne, fusilli, or orecchiette make excellent alternatives depending on your preference.

Is it possible to make this dish vegetarian?

Yes! Simply omit the prosciutto and consider adding roasted mushrooms or a sprinkle of toasted nuts for a similar savory depth.

Can I prepare the roasted tomatoes in advance?

You can roast the tomatoes a day ahead and keep them refrigerated; just warm them before combining with the ricotta for best flavor.

What if I don’t have ricotta cheese on hand?

Substitute with mascarpone or cream cheese for a similar creamy texture, though ricotta offers a lighter, fluffier feel.

How can I make the prosciutto extra crispy?

Use a non-stick skillet over medium heat and cook the slices without overlapping; pat them dry before cooking for the crispiest texture.

Final Thoughts

Roasted Tomato Ricotta Pasta with Crispy Prosciutto is one of those rare dishes that feels indulgent yet is easy to prepare, transforming simple ingredients into a mouthwatering meal. Whether it becomes your weeknight go-to or your special occasion showstopper, this recipe invites you to share warmth, flavor, and joy with everyone at your table. So, roll up your sleeves, grab these ingredients, and savor the magic you can create in your own kitchen!

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