This recipe is perfect for our wide Pappardelle noodles. Despite the fact that it is wider than our other noodles, it still cooks in 3-4 minutes! Our Pappardelle holds up beautifully under sauces that were sometimes a little too heavy for other noodles.
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- 12 oz. Al Dente Pappardelle, either Golden Egg or Garlic Parsley
- 2-3 cups marinara sauce, (we use Monique’s Marvelous Marinara)
- 16 oz. ricotta, or substitute 8 oz. cream cheese or 1/2 cup low-fat evaporated milk
- 1/2 cup Parmesan
- parsley or basil for garnish
Bring large pot of water to a boil. Add salt. Cook Al Dente Pappardelle, testing after 3 minutes. May need another minute to reach tender but firm perfection. Heat marinara in a sauce pan, stirring in ricotta cheese, until blended. Drain pasta and toss with sauce. Additions are endless–toasted pinenuts, grilled chicken or seafood, sausage, sauteed veggies, baby spinach, arugula, prosciutto.
*Monique’s Marvelous Marinara tastes just like homemade and uses the old, Italian trick of sweetening the sauce with fresh grated carrot instead of sugar or corn syrup. Available in fine stores or at our online store.