Sweet Tomato Ricotta Spaghetti

with a pinch of Basil

A wonderfully classic Italian spaghetti made with fresh plum tomatoes, smooth creamy ricotta, plus a little Montello cheese. A deliciously rounded sauce is finished with crushed red pepper and a hint of basil to give little tummies their first authentic taste of Italy.

Tip: Make double the sauce and freeze in small portions for a quick meal with freshly cooked pasta.

  • 10 Portions

  • 50 mins

    prep time
  • 10 mins

    Cook time
  • suitable for freezing


  • 1 tin of chopped tomatoes (400g)
  • 1 carrot, peeled and finely chopped
  • 200g pasta (spiral or spaghetti)
  • 100g ricotta
  • 1 medium onion, peeled and finely chopped
  • ½ a red pepper, de-seeded and finely chopped
  • 1 tbsp of tomato paste
  • 1 clove of garlic, peeled and crushed
  • 4 fresh basil leaves, chopped
  • fresh black pepper


  •  In a saucepan, heat the olive oil and add the onion and garlic and sauté these until they are transparent (around 8 minutes). Add the chopped red pepper and carrot and cook for a further few minutes.
  •  Add the tin of tomatoes, tomato paste and a few twists of the black pepper mill and stir. Increase the heat slightly and let the sauce start to bubble away for a few minutes, then reduce the heat.
  • Put on a large pot of salted water and bring to the boil, add pasta to water and cook until 'al dente' approximately 8- 10 minutes.
  • Add the ricotta, parmesan and basil to the sauce and stir through.
  • Either puree or leave as a chunky tomato sauce.