If you’ve got frozen noodles swimming in sauce or just plain pasta, boiling is your speed demon. Grab a pot of water, bring it to a rolling boil (that means bubbles like a jacuzzi gone wild), and drop the frozen block in. Don’t you dare thaw it first—that’s a rookie move that leads to mush.
Drop that icy cluster in there, and give it a gentle stir like you’re mixing cement for a very small sidewalk. It’ll take about 3 to 5 minutes to warm up, not cook from scratch. Taste one immediately; if it’s hot and not crunchy, you’ve won the lottery of convenience.
Drain it quickly, because frozen pasta absorbs water like a drama queen absorbs attention. Over-boiling turns your noodles into soggy worms, and nobody wants that on their plate.
