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Under 30 Minutes

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.

  • prep: 15 mins
    total time: 15 mins
  • servings: 4

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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. 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.

Source
Everyday Food, March 2009

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Reviews (5)

  • 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.

  • 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.

  • 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.

  • katesillyfreak 17 Apr, 2011

    Did you make the recipe?

  • 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.