Smooth pureed tomatoes with butter and onions. Freshly torn basil, oregano, and crushed pepper complete the dish. It is finished with ricotta cheese and balsamic vinegar.
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Tomato Purée
At the heart of a truly exceptional ricotta marinara lies a vibrant, rich tomato purée. Opt for high-quality purée made from ripe, sun-kissed tomatoes. Its natural sweetness and slight acidity form the perfect foundation, providing depth and a bright counterpoint to the creamy ricotta.
Ricotta
Fresh, whole-milk ricotta is indispensable. Its delicate, milky flavor and luxurious, pillowy texture are what transform a simple marinara into a comforting, elegant dish. It melts beautifully into the sauce, adding a richness without being heavy.
Balsamic Vinegar
A drizzle of good quality balsamic vinegar, added at the very end, is a revelation. Its complex sweet-tart notes add depth to the flavor profile. The subtle woody undertones cut through the richness of the ricotta. Together, they add a surprising layer of flavor.
Butter & Olive Oil
The combination of unsalted butter and extra virgin olive oil creates a beautifully balanced fat base. Butter lends a silky mouthfeel and a nuanced, nutty flavor. Olive oil contributes its characteristic fruitiness. It also helps to emulsify the sauce, creating a glossy finish.
TIPS & TRICKS FOR THE BEST RICOTTA MARINARA
Do i need to use vodka in this recipe
No, you do not need to use vodka in this recipe. Vodka is known to enhance the overall flavor when combined with acidic tomatoes. It also mellows their acidity. However, you can achieve similar results with other ingredients. You can use red wine or white wine to achieve a similar effect. Even a squeeze of fresh lemon juice can help balance the flavors in your marinara sauce. The goal is to introduce an element that can help to draw out the subtle notes of the tomatoes. This creates a richer and more complex taste profile. So, feel free to experiment with these alternatives based on what you have on hand and your personal preference.
Save your pasta water
Never drain all of your pasta water! This starchy, flavorful liquid is your best friend when building a sauce. It helps to emulsify the sauce. This creates a smoother, more cohesive texture. It ensures the sauce clings beautifully to every strand of pasta. Add it gradually until you reach your desired consistency.
Only Finish with Ricotta and Balsamic; Don’t Cook It
This is perhaps the most crucial tip. Ricotta, when cooked for too long, can become grainy or separate. Similarly, the delicate nuances of balsamic vinegar can be lost with excessive heat. Add both the ricotta and balsamic after the marinara has been fully cooked and is off the direct heat. Gently fold them in just before serving to preserve their fresh flavors and creamy textures.
Fresh Herbs Are Best Here
While dried herbs have their place, fresh herbs are absolutely essential for a truly outstanding ricotta marinara. Fresh basil, with its sweet and peppery notes, and fresh oregano, offering a bright, clean finish, are highly recommended. Tear or finely chop them just before adding to retain their vibrant aroma and flavor. The gentle heat of the pan is all the cooking they need.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Large Pot
Large Skillet/Dutch Oven
Whisk
Wooden Spoon
Measuring Cups/Spoon
Colander
Tongs
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RECIPE
Ricotta Marinara
Ingredients
Method
- In a saucepan over medium-high heat, add butter and olive oil.
- Add the diced onions and sweat for 5 minutes until softened.
- Reduce the heat and add the minced garlic and crushed red pepper flakes.
- Stir in the tomato puree, vodka (if using), salt, sugar, torn basil, and oregano.
- Bring the sauce to a simmer, then cover and reduce heat to low. Let it cook for 30 minutes.
- Taste and adjust salt as needed.
- Once ready to serve, add the reserved pasta water to the marinara sauce.
- Stir in the ricotta cheese, Parmesan cheese, and cooked penne pasta.
- Add 1-2 tablespoons of balsamic vinegar and stir until the pasta is thoroughly coated in the sauce.
- Adjust with more balsamic vinegar, salt, or crushed red pepper flakes to taste, if desired.
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