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Broken Noodles with Tomato Sauce and Ricotta


For the fastest pasta, cut to the chase: Cook pappardelle in the tomato sauce. Finish with ricotta and basil.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2009


  • 4 cups homemade or store-bought marinara sauce
  • 1 package (9 ounces) pappardelle (wide pasta), broken into large pieces
  • Coarse salt and ground pepper
  • 1/2 cup part-skim ricotta
  • 1/2 cup fresh basil leaves, torn


  1. In a large saucepan, bring sauce and 2 cups water to a boil; reduce to a simmer. Add noodles, and simmer, stirring frequently, until tender, 6 to 8 minutes. Season with salt. Serve with a dollop of ricotta, basil, and pepper.

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