Meet your new weeknight favorite: Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto! This vibrant pasta is one of those magical dishes that makes you look like a kitchen genius without breaking a sweat. Imagine sweet, roasted cherry tomatoes and garlic blended with ricotta to create a velvety sauce, all tossed with al dente pasta, melting ribbons of gouda and parmesan, and showered with fragrant herbs. The crispy prosciutto adds the ultimate savory, crunchy finish that’ll have you reaching for seconds. It’s a bright, flavor-packed meal that feels like something you’d order at a cozy trattoria, but it comes together with everyday ingredients and a little bit of roasting magic.

Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish lies in its balance of simplicity and flavor. Each ingredient holds its own, adding a necessary splash of color, a pop of flavor, or a touch of creaminess that brings the Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto to life.

Extra virgin olive oil: Sets the stage for rich roasting and gives the tomatoes and garlic their irresistible, caramelized notes.
Cherry tomatoes: Choose the juiciest, ripest cherry tomatoes for sweetness and a burst of color in every bite.
Garlic, smashed: Smashed cloves melt into the sauce, infusing every forkful with that unmistakable garlicky warmth.
Fresh thyme leaves: Thyme brings in earthy, lemony freshness that brightens up the whole dish.
Chopped fresh rosemary: Adds a piney, aromatic touch that echoes classic Italian flavors.
Crushed red pepper flakes: Just a pinch for a subtle, delicious heat—adjust to taste if you like it spicy.
Kosher salt and black pepper: Essential for seasoning all those beautiful layers.
Prosciutto slices: The crisp prosciutto is a show-stopping topping, adding salty, savory crunch—simply leave out for a vegetarian twist.
Ricotta cheese: The creamy element that brings silkiness to the sauce without weighing it down.
Pasta (long or short cut): Whether you love spaghetti, rigatoni, or penne, pick your favorite shape to catch all that dreamy sauce.
Salted butter: Browning the butter deepens the flavor, making the sauce rich and nutty.
Shredded gouda cheese: Melt-in-your-mouth goodness that melts perfectly into the sauce, giving it body and a touch of smokiness.
Grated parmesan cheese: Adds a sharp, salty tang and a luxurious finish to each bite.
Fresh basil: Torn basil leaves lend a fresh, aromatic brightness that ties every element together.

How to Make Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto

Step 1: Roast the Tomatoes, Garlic, and Prosciutto

Preheat your oven to 425° F. On a large baking sheet, toss the cherry tomatoes and smashed garlic with olive oil, two tablespoons of fresh thyme, rosemary, and generous pinches of crushed red pepper flakes, kosher salt, and black pepper. The prosciutto slices go right on top—this lets them crisp up beautifully while they infuse the tomatoes with their savory flavor. Pop it all in the oven and roast for 15 to 20 minutes, until the tomatoes are glorious and blistered, and the prosciutto is crisp and irresistible.

Step 2: Make the Creamy Ricotta Tomato Sauce

Scoop about two-thirds of the roasted tomatoes (don’t forget the garlic!) into a food processor along with the ricotta cheese. Blitz until smooth and creamy. This is the heart of your Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto—taste and season with a bit more salt and pepper to make the flavors pop.

Step 3: Boil the Pasta

Bring a big pot of well-salted water to a boil. Cook the pasta of your choice according to the package directions until it’s just perfectly al dente. Right before draining, save about a cup of the pasta water (you’ll need it to bring the sauce together). Drain the rest and set aside.

Step 4: Build Your Herb-Infused Sauce

Return your pot to the stove and, over medium heat, melt the salted butter with one more tablespoon of fresh thyme. Let the butter bubble and brown for a minute, filling the kitchen with a nutty aroma that kicks up the flavor. Pour in your tomato-ricotta puree and half a cup of reserved pasta water, stirring constantly. Add in the shredded gouda and parmesan; let them melt slowly to create a silky, cheesy sauce that hugs each piece of pasta.

Step 5: Toss Everything Together

Add the cooked pasta straight into the sauce, along with the rest of the roasted tomatoes for texture and color. Toss to coat every noodle, adding more reserved pasta water as needed until the sauce clings perfectly to the pasta. Taste for seasoning—don’t be afraid to add another pinch of salt or pepper if you think it needs it!

Step 6: Garnish and Serve

It’s time for the finishing touches! Divide the creamy roasted tomato pasta among bowls. Crumble or break up the crispy prosciutto and scatter it over the top. Finish generously with more grated parmesan and plenty of fresh basil. Serve up your Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto with a big grin and a hungry fork.

How to Serve Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto

Garnishes

For the finishing touch, shower each bowl with snipped fresh basil and extra parmesan cheese. If you want a little zing, a sprinkle of lemon zest lights up the flavors. And don’t forget the star of the show—plenty of crispy prosciutto crumbled over the top for maximum crunch!

Side Dishes

This pasta sings alongside a simple mixed green salad drizzled with a zesty vinaigrette or some roasted asparagus tossed with olive oil and sea salt. A warm loaf of rustic bread is always welcome for sopping up every last drop of sauce. Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto pairs perfectly with crisp white wine or sparkling water with a lemon wedge for a complete meal.

Creative Ways to Present

Why not get a little fancy? Spoon the pasta into a big serving platter and swirl the noodles for a dramatic effect. You could also serve individual portions in shallow bowls, topped with artfully torn prosciutto and a generous tuft of basil. Hosting a dinner party? Try layering the pasta in mini ramekins and broiling for a couple of minutes to get the cheese extra bubbly!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The flavors only deepen overnight, and you’ll find the pasta is just as dreamy the next day. Separate out any leftover crispy prosciutto and store it in a paper towel-lined container so it stays crisp.

Freezing

While nothing beats the freshness of Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto, you can absolutely freeze it if needed. Let the pasta cool completely, then place in a freezer-safe container for up to one month. For the best results, freeze the prosciutto separately and crisp it fresh when reheating, as it can lose its crunch.

Reheating

Reheat gently on the stove over low heat, adding a splash of water or milk to help revive the sauce until it’s creamy and smooth again. Top with your reserved crispy prosciutto and a handful of fresh basil just before serving. Avoid microwaving the prosciutto so you keep its signature crunch.

FAQs

Can I make this recipe vegetarian?

Absolutely! Simply leave out the prosciutto, or swap it for crispy roasted mushrooms or a sprinkle of toasted pine nuts for a similar savory crunch. The pasta remains utterly delicious without the meat.

What can I use instead of gouda cheese?

If you don’t have gouda, try smoked mozzarella, fontina, or even a sharp white cheddar. Each brings something a bit different, but they’ll all melt nicely into the creamy sauce.

How do I make this pasta spicier?

Turn up the heat by adding more crushed red pepper flakes, or serve with a drizzle of chili oil on top. You could also finely chop a fresh chili and roast it with the tomatoes for an extra kick.

Can I use another type of pasta?

Definitely! This sauce works beautifully with both long noodles like fettuccine and short shapes like rigatoni or fusilli. Feel free to use gluten-free or whole wheat pasta if you prefer.

Is it possible to make the sauce ahead of time?

Yes, the roasted tomato ricotta sauce can be made a day in advance and kept in the refrigerator. When you’re ready to eat, simply reheat it and finish the dish according to the recipe. This makes Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto a smart pick for prepping ahead!

Final Thoughts

If you’re looking for a pasta that feels both comforting and utterly special, give Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto a try. It’s bright, creamy, a little bit smoky, and impossible to resist. I hope you love it as much as my family does—don’t be surprised if it becomes your new go-to dinner!