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Chef G. Garvin’s Creamy Tomato Penne Rigate

Yields1 Serving

Learn how this quick and easy recipe for Creamy Tomato Penne Rigate from G. Garvin Live, Episode 106!

 2 tbsp Extra Virgin Olive Oil
 4 Cloves Garlic (minced)
 ¼ cup Shallots Sautéed
 6 Plum Tomatoes (peeled and chopped)
 1 ½ tsp Dried Basil
 ¾ tsp Dried Oregano
  tsp Cayenne Pepper
 1 Pinch of Sugar
 7 oz Penne Pasta
  cup Ricotta Cheese
 ¼ cup Parmesan Cheese (shaved)
 2 tbsp Torn Basil Leaves (or to taste)
 Salt and Freshly Ground Black Pepper to taste

Heat olive oil in a skillet over medium. Sauté garlic and shallots in oil until lightly golden, 1 to 2 minutes; add tomatoes, basil, oregano, cayenne pepper, and sugar and season with salt and pepper.


Reduce heat to low and simmer until tomato is fragrant and fully cooked, about 15 minutes.


While tomato sauce simmers, bring a large pot of salted water to a rapid boil. Cook penne at a boil until al dente, about 8 minutes; drain.


Remove skillet from heat and stir ricotta cheese with the tomatoes to melt into a smooth sauce; add pasta and toss to coat. Garnish with Parmesan cheese and basil to serve.