Add the coquillettes and cook one minute less than the package instructions (they will finish cooking in the sauce).
Drain well, keeping 2 tbsp of cooking water aside in case you need to loosen the sauce later.
Set pasta aside.
2️⃣ Start the sauce base
In the same pot over low heat, melt the butter 🧈.
Add the minced garlic 🧄 and stir for 30 seconds until fragrant (don’t let it brown).
3️⃣ Add creaminess
Pour in the heavy cream 🥛 and optional splash of milk for a lighter consistency.
Add ricotta in chunks and stir gently until the sauce is smooth and homogeneous.
4️⃣ Flavor & season
Add parmesan 🧀, stir until melted.
Season with salt 🧂 and pepper 🌶️.
Let the sauce simmer gently for 1 minute to thicken slightly.
5️⃣ Combine pasta & sauce
Add diced tomatoes 🍅 and the hot coquillettes to the sauce.
Stir gently to coat each piece of pasta.
If the sauce is too thick, add a little of the reserved pasta water.
6️⃣ Fresh basil touch
Remove from heat and stir in half of the chopped basil 🌿.
Divide into warm plates.
7️⃣ Garnish & serve
Top with the remaining basil, extra parmesan if desired, and a final twist of black pepper 🌿🧀🌶️.
Serve immediately while hot and creamy.
💡 Extra tips for success
Better flavor: Use very ripe, sweet tomatoes — cherry tomatoes also work beautifully.
Cheese lovers: Add a handful of mozzarella cubes for extra stretchiness.
Meal prep: You can make the sauce ahead (without basil) and reheat gently before adding the pasta and fresh herbs.
🔄 Ingredient swaps
Lighter version: Replace ricotta with 150 g thick drained yogurt.
Vegan version: Swap dairy cream for coconut cream and use vegan parmesan.
🍽️ Serving suggestions
Pair with a crisp green salad 🥗.
Serve alongside garlic bread 🥖.
Enjoy with a chilled glass of white wine 🍷.
