Food & Cooking Recipes Ingredients Pasta and Grains Broken Noodles with Tomato Sauce and Ricotta 3.3 (109) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 For the fastest pasta, cut to the chase: Cook pappardelle in the tomato sauce. Finish with ricotta and basil. 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 ½ cup part-skim ricotta ½ cup fresh basil leaves, torn Directions 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. Rate it Print