Cheat’s homemade pappardelle with quick tomato sauce

A great, simple sauce recipe for your repertoire

Cheat’s homemade pappardelle with quick tomato sauce

Cheat’s homemade pappardelle with quick tomato sauce

Serves Serves 2
Time Cooks In25 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 591 30%
  • Fat 16.2g 23%
  • Saturates 2.2g 11%
  • Sugars 10g 11%
  • Salt 0.7g 12%
  • Protein 17.6g 35%
  • Carbs 99.9g 38%
  • Fibre 5.2g -
Of an adult's reference intake
Tap For Method


  • extra virgin olive oil
  • 2 cloves garlic , peeled and finely sliced
  • ½-1 fresh red chilli , halved, deseeded and finely sliced
  • 1 small bunch of fresh basil , leaves picked
  • 400 g good-quality tinned chopped tomatoes
  • sea salt
  • freshly ground black pepper
  • 250 g fresh lasagne sheets
  • Parmesan cheese , freshly grated, to serve
Tap For Method

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Tap For Ingredients


  1. Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil’s hot, add the garlic and chilli and fry until lightly coloured.
  2. Drop in most of the basil – stand back as it will crackle and spit in the oil – and then, after a few seconds, add the tomatoes. Bring to the boil and simmer for about 5 minutes. You’ll end up with a chunky sauce – if you like it smoother, pass the sauce through a coarse sieve. Taste the sauce and season with salt and pepper. Keep warm.
  3. Bring a large pan of salted water to the boil. On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes until just al dente.
  4. Drain the pasta strips in a colander, reserving a little of the cooking water.
  5. Stir the pasta into the warm sauce. If it’s a bit thick, add a few spoonfuls of the cooking water to loosen it up. Sprinkle with freshly grated Parmesan cheese and the reserved basil leaves and serve immediately.