1- 8 oz package Pappardelle Egg Noodles (we use Rummo noodles)

1-16 oz container Ricotta (you can use whole milk or part skim)

1/2 jar Francesco Rinaldi Tomato & Basil sauce

Black pepper

Fresh basil or parsley for garnish + grated parm if desired

1. Cook the pasta in a large pot of salted water, no more than 5 minutes. Drain, shaking colander vigorously so the noodles don't stick together.
2. Heat 1/2 jar of sauce in a small pan over medium-low heat, slowly warming through.
3. Place an extra-large heaping spoonful of ricotta on a plate, soothing it out, making little beds for the noodles.
4. Take 3-4 long stands of noodles and form into a nest, twisting them into each other best you can. Place on top of the ricotta. 
5. Spoon a few tablespoons of sauce over the noodles. Sprinkle with a pinch of black pepper.
6. Garnish with a few leaves of Italian parsley or basil. Sprinkle grated parm to finish and get ready for the oohs and aahs!