Hearty Italian-Style Ramen with Rich Tomato Broth



  • 1 jar (24 ounces) RAGÚ® Simply Chunky Marinara Pasta Sauce
  • 1 pkg. (32 ounces) chicken bone broth
  • 3 cloves garlic, finely chopped


  • 10 cups water
  • 2 tablespoons baking soda
  • 12 ounces angel hair pasta


  • 3 cups coarsely shredded rotisserie chicken meat
  • 2 cups halved multi-colored grape tomatoes
  • 6 Soft-Set 6-minute Eggs*
  • 1/3 cup thinly sliced fresh basil
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons garlic oil or chili oil, for drizzling
  • Red pepper flakes (optional)
  1. Combine broth ingredients in large pot. Bring to boil on high heat. Reduce heat to low; cover to keep warm.
  2. Meanwhile, bring water and baking soda to boil in 8-quart pot. Add pasta; cook until done and drain well. Divide among 6 serving bowls. Arrange Toppings evenly over noodles. Top with hot broth.

*Soft-Set 6-minute Eggs: This method of cooking eggs allows you to cook multiple eggs at once with fully cooked whites and runny molten yolks. Bring water to a rolling boil in a saucepan. Gently lower cold eggs into the water. Immediately set a timer for 6 minutes. Meanwhile, have ready a bowl of ice water. After 6 min, transfer eggs to ice water bath using slotted spoon. Cool completely before peeling. Store unpeeled cooked eggs in the refrigerator for up to 1 week.

Adding baking soda to the pasta cooking water helps to give regular pasta a springy ramen noodle-like texture. Make sure to use a large pot with plenty of headspace, as the water will foam during cooking.

An average sized rotisserie chicken from the deli yields about 4-½ cups of meat.