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Pasta with Sun Dried Tomato Ricotta Pesto Recipe | Creamy & Flavorful

I still remember the first time I made this Pasta with Sun Dried Tomato Ricotta Pesto Recipe—it instantly became one of those recipes I knew I’d return to again and again. The sauce came together so smoothly and tasted rich without feeling heavy. I loved how the tangy sun-dried tomatoes balanced the creamy ricotta, creating a bold yet comforting flavor.

Every forkful felt indulgent but simple at the same time. This is the kind of pasta I make when I want something fast, satisfying, and a little special. For a different twist on creamy, comforting meals, I sometimes try the Easy Chicken Oscar Recipe Made with Hollandaise Sauce as well.

Ingredients

7 oz pasta (rigatoni, penne, or paccheri work best for holding the sauce)
6 oz pancetta, diced (adds salty, crispy depth; bacon can be substituted)
2 garlic cloves, minced (use fresh for the strongest flavor)
1 tablespoon olive oil (extra-virgin for best taste)
3 tablespoons pine nuts, lightly toasted (for crunch and nuttiness)
Fresh thyme, for garnish (optional but adds freshness)

Sun-Dried Tomato Ricotta Pesto

5 oz sun-dried tomatoes in oil (do not drain completely; the oil is used)
4.5 oz whole-milk ricotta cheese (creamier texture than low-fat)
1 oz pine nuts, toasted (enhances richness and texture)
1/3 cup oil from the sun-dried tomatoes (adds intense tomato flavor)
1 teaspoon white miso paste (adds umami depth; optional)
1 tablespoon fresh lemon juice (balances richness)
1 teaspoon crushed red chili flakes (adjust to taste)
1 teaspoon smoked paprika (adds subtle smoky warmth)
1/2 teaspoon freshly ground black pepper

Note: This ingredient quantity yields approximately 2 generous servings.

Variations

This recipe is flexible and easy to adapt depending on dietary needs or taste preferences.

Vegetarian option: Skip pancetta and add sautéed mushrooms or roasted cherry tomatoes.
Dairy-free: Use plant-based ricotta and replace miso with nutritional yeast.
Extra greens: Stir in fresh spinach, arugula, or basil at the end.
Spicy version: Increase chili flakes or add a drizzle of chili oil.
Protein boost: Add grilled chicken or shrimp for a heartier meal, or explore hearty pasta ideas like Creamy Beef Bolognese with Roasted Peppers Recipe for inspiration

Cooking Time

Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Perfect for busy weeknights or quick comfort meals.

Equipment You Need

Large pot: For boiling pasta evenly.
Food processor: To blend the pesto until smooth.
Large skillet: For cooking pancetta and combining everything.
Wooden spoon or tongs: Helps coat pasta evenly with sauce.
Measuring cups and spoons: Keeps flavors balanced.

How to Make Pasta with Sun-Dried Tomato Ricotta Pesto Recipe

This recipe comes together quickly with just a few simple steps.

Cook the pasta

Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve about half a cup of pasta water. This starchy water helps loosen the sauce and makes it cling to the pasta beautifully.

Prepare the pesto

Add sun-dried tomatoes, ricotta, pine nuts, lemon juice, miso paste, chili flakes, smoked paprika, and black pepper to a food processor. Blend until smooth, slowly streaming in the reserved tomato oil to create a creamy, vibrant pesto.

Cook pancetta and combine

Heat olive oil in a skillet over medium heat and cook pancetta until golden and crispy. Add garlic and pine nuts, cooking briefly until fragrant. Stir in the pesto and warm gently, then add the cooked pasta and a splash of pasta water.

Finish and serve

Toss everything together until the pasta is well coated. Taste and adjust seasoning if needed. Serve immediately with fresh thyme or extra black pepper on top.

Additional Tips for Making This Recipe Better

After making this recipe several times, these tips always help elevate it:

I always reserve extra pasta water—it saves the sauce if it thickens too much.
Toasting the pine nuts makes a noticeable difference in flavor.
I prefer whole-milk ricotta because it blends smoother and tastes richer.
Let the pesto warm gently; overheating can dull the fresh flavors.
I serve it right away for the creamiest texture.

How to Serve Pasta with Sun-Dried Tomato Ricotta Pesto Recipe

Serve this pasta in wide bowls to show off the vibrant red sauce. Garnish with toasted pine nuts, fresh thyme, or basil for color and texture. A simple green salad or garlic bread pairs beautifully and completes the meal.

Nutritional Information

Approximate values per serving:

Calories: ~740 kcal
Protein: ~31 g
Carbohydrates: ~119 g
Fat: ~19 g

Values may vary depending on ingredients and portion size.

Make Ahead and Storage

Refrigerating:
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor deepens over time, though the texture is best fresh.

Freezing:
Freezing is not recommended because ricotta can become grainy once thawed.

Reheating:
Reheat gently on the stovetop with a splash of water or olive oil. Stir frequently to maintain a creamy consistency.

Why You’ll Love This Recipe

This dish checks all the boxes for an easy, flavorful meal.

Fast and simple: Ready in about 20 minutes with minimal prep.
Creamy without cream: Ricotta creates richness without heaviness.
Customizable: Easy to adapt for different diets and tastes.
Bold flavor: Sun-dried tomatoes bring intense, satisfying taste.
Comforting yet fresh: Perfect balance of indulgence and brightness.

Ben Carraoli