Rosemary-Infused Tomato Sauce with Pappardelle
A vibrant pasta dish featuring sun-ripened tomatoes and fresh rosemary, served with wide pappardelle noodles. This italian-inspired pasta ready in about 40 minutes blends pappardelle noodles, olive oil, minced garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz pappardelle noodles
- 3 tbsp olive oil
- 4 cloves, minced garlic
- 28 oz canned crushed tomatoes
- 2 tbsp finely chopped fresh rosemary
- 1/4 tsp red pepper flakes
- 3 tbsp chopped fresh basil
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz pappardelle noodles and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
- Step 3: Stir in 28 oz canned crushed tomatoes and 2 tbsp fresh rosemary, then simmer uncovered for 15 minutes until slightly thickened.
- Step 4: Add drained pasta to the skillet along with 1/2 cup reserved pasta water and 3 tbsp chopped basil. Toss vigorously for 2 minutes until sauce coats noodles evenly.
- Step 5: Divide among plates and sprinkle with 1/2 cup grated Parmesan cheese before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rosemary-Infused Tomato Sauce with Pappardelle take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Rosemary-Infused Tomato Sauce with Pappardelle?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Rosemary-Infused Tomato Sauce with Pappardelle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rosemary-Infused Tomato Sauce with Pappardelle for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rosemary-Infused Tomato Sauce with Pappardelle?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The sauce paired perfectly with the wide pappardelle—simple but elegant for date night.
- ★★★★★
The rosemary-infused tomato sauce was a perfect balance of earthy and tangy—my family asked for seconds!
- ★★★★★
This recipe transformed my weeknight dinners. The pappardelle held the sauce beautifully without getting mushy.
