Under 30 Minutes
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.
Source
Everyday Food, March 2009Get More
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Ingredients
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4 cups homemade or store-bought marinara sauce
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1 package (9 ounces) pappardelle (wide pasta), broken into large pieces
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Coarse salt and ground pepper
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1/2 cup part-skim ricotta
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1/2 cup fresh basil leaves, torn
Directions
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Step 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.
Reviews (5)
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Good! Definitely results in a saucy pasta dish - similar to how it is pictured - but was not soupy in any way. I used farfalle pasta because I was unable to find the paparadelle and the farfalle pasta took much longer to cook than I expected - double the time it would have cooked in plain boiling water, so not a time saver for me - plus using almost an entire bottle of sauce (I halved the recipe with success) when I normally would use maybe a quarter of it for a simple pasta & sauce dish.
Perfect recipe. Have made this several times and it is so divine in its simplicity. Delicate noodles like papardelle are perfect when prepared in this way. Absolutely not a waste of sauce if prepared correctly. The pasta absorbs the excess moisture.
you don't have to drain the pasta, i've made it - it's kind of like lasagna. not a waste of sauce.
Did you make the recipe?
Obviously, the pasta needs to be drained after it's cooked in the 4 cups sauce PLUS 2 cups water. Seems like a waste of sauce.