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Broken Noodles with Tomato Sauce and Ricotta

110

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

Ingredients

  • 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

Directions

  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 Add a comment

  • sassypiper310
    15 FEB, 2017
    This was great! My family loved it. It was so easy to make. I used Barilla tomato sauce, and you would never know that the sauce was not homemade.
    Reply
  • MS10884226
    19 MAR, 2015
    My husband said it tasted like 'the stuff that comes in the can'. Obviously won't be making this again although I found it acceptable and very easy to make. Actually I prefer a lot of other pasta dishes over this one.
    Reply
  • pfeffa
    4 MAY, 2013
    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.
    Reply
  • stwillar
    29 SEP, 2012
    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.
    Reply
  • bennie05
    8 SEP, 2011
    you don't have to drain the pasta, i've made it - it's kind of like lasagna. not a waste of sauce.
    Reply
  • katesillyfreak
    17 APR, 2011
    Did you make the recipe?
    Reply
  • BoopaCA
    19 JAN, 2011
    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.
    Reply