Pappardelle Pasta with Arrabbiata Sauce
Pappardelle Pasta with Arrabbiata Sauce is the perfect combo! Delicious enough for Sunday’s dinner, and easy enough for a weeknight meal.
So Much Going On, but So Little Effort.
I don’t know what the star of this dish is—the deliciously fat and chewy pappardelle pasta or the feisty arrabbiata sauce they’re dressed in.
Or maybe it’s the pillowy burrata that cuts through the heat and brings on a subtle richness.
Regardless, this is a bowl of pasta that satisfies the belly and the heart.
The idea of making from-scratch tomato sauce can seem daunting, but I promise you this one’s a quickie!
Simple ingredients, little prep, and a short cooking time that still offers up a ton of flavor.
What Is Pappardelle Pasta?
Pappardelle pasta: wide, flat tasty ribbons of pasta that make it very easy to pick up sauce when you twirl them up and around your fork, promising you a mouthful of deliciousness every time.
It’s fitting that pappare is the verb “to gobble up”, because YOU WILL.
Pappardelle pasta is similar to fettuccini, but with more oumph.
You can usually find it in the refrigerated section of your grocery store along with the fresh pastas, or you can find dried varieties in specialty packs with your usual boxed pastas.
What Is Arrabbiata Sauce?
Arrabbiata translates to “angry” in Italian, which is so awesomely fitting for this sauce because it’s spicy. Traditionally it’s made up of tomatoes, garlic, and crushed red pepper flakes in olive oil.
It’s really unfussy! But still incredibly flavorful; think of it as an amped up marinara of sorts.
In my version of this sauce, I’ve added some yellow onion, fresh basil and parsley, and minced anchovy fillets (inspired by puttanesca sauce).
If you don’t like fish, don’t fret. The anchovy fillets don’t add any fishyness to the sauce, but their salty umami flavor is unmistakable and that’s where this sauce really shines.
Anchovies aren’t a traditional ingredient in an arrabbiata sauce, but they work so well in a puttanesca sauce that I just had to bring them into this recipe.
Along with being easy, this recipe is also flexible.
I highly recommend using San Marzano tomatoes, but if you can’t find them, opt for another can of good quality tomatoes. You can always taste the difference in quality when it comes to tomatoes, and when making a from-scratch sauce, it matters.
As for the burrata, this is an optional addition, but you’ll love it. This soft, pillowy, and creamy cheese cuts through the heat of the sauce and adds a teeny bit of richness.
Here’s your shopping list:
- Pappardelle pasta
- Can of crushed tomatoes
- Olive oil
- Small yellow onion
- Crushed red pepper flakes
- Anchovy fillets
- Tomato paste
- Fresh basil and parsley
- Vegetable broth
- Sea salt
How to Make Pappardelle Pasta With Arrabiata Sauce.
- Heat the olive oil in a medium-sized saucepan.
- Once the olive oil is shimmering, add the onions. Sauté them, stirring occasionally, for about 5 minutes or until they’re sweating and translucent and then hit them with a pinch of salt.
- Add the garlic, crushed chili flakes, and anchovies. Stir, and let everything simmer for another minute or so, until the garlic is fragrant.
- Add the tomato paste and vegetable broth and mix until the tomato paste has completely dissolved and the mixture is simmering.
- Finally, add the crushed tomatoes, fresh herbs, and some extra crushed chilis if you’d like.
- Bring the sauce to a simmer, and let it simmer on low for about 10 minutes.
- While the sauce is cooking, go ahead and cook your pappardelle pasta. Drain and set them aside in a large pot.
- Taste the sauce and add more salt if necessary. The anchovies will add some saltiness, so you don’t have to be as heavy with the salt in this recipe.
- Once the sauce is seasoned to your liking, you can serve it as it if you like a chunkier sauce, or you can blend it into a smooth sauce, which is what I do out of preference. With an immersion blender, carefully blend the sauce until it reaches your desired consistency.
- Spoon the sauce over the pappardelle noodles and gently toss to coat.
- Transfer the pappardelle to bowls, pop some burrata on top, and finish with an extra sprinkle of crushed chili peppers, a drizzle of extra virgin olive oil, and a few sprigs of fresh basil.
Useful Tools You’ll Need:
- Large pot, for pasta
- Medium-sized saucepan
- Wooden spoon
- Sharp knife
- Cutting Board
- Immersion blender (optional)
Recipe Tips + Tricks.
- Can’t find pappardelle pasta? You can use fettuccine or linguine.
- This recipe brings on medium heat. You can easily adjust the heat by adding more or less crushed red chili peppers.
- Burrata can be replaced with a small scoop of ricotta, or you can omit the rich and thick cheese all together and simply grate some fresh parmesan or pecorino romano over your pasta.
- If you want a smoother consistency but don’t have an immersion blender, you could transfer your sauce to a blender and blend until you reach your desired consistency.
- In the event that you have a seafood allergy or are just completely repelled by anchovies, you could omit them—you may just need to add a smidgen more salt.
- You can make this sauce a day in advance if needed. Just refrigerate it in a sealed container and, when it’s time to warm it up, do so in a saucepan over medium heat until warmed through.
- This sauce will keep in the fridge, sealed in an airtight container, for 3-4 days. In the freezer, it’ll keep for about 3 months.
Have You Made This Recipe?
If you enjoyed this recipe, please consider leaving a STAR rating & commenting below with feedback!
You can also show off your creations on Instagram by tagging @killing__thyme
Other Easy Pasta Recipes You’ll Love:
- Mushroom Ravioli with Brown Butter and Crispy Sage
- Instant Pot Creamy Tomato Pasta with Ground Turkey and Spinach
- Garlicky Rigatoni Pasta with Spinach and Toasted Breadcrumbs
- Lemon Pasta with Arugula
Get the Recipe:
Pappardelle with Arrabbiata Sauce
- 8 oz pappardelle pasta
- 1-2 TBSP olive oil
- 1 small yellow onion, diced (about 1.5 cups)
- 3 cloves of garlic, smashed, peeled, and thinly sliced
- 1 tsp crushed red pepper flakes (more or less depending on your heat preference)
- 3 anchovy fillets, minced
- 2 TBSP tomato paste
- 1/2 cup vegetable broth
- 1 14.5 oz can of crushed tomatoes (preferably San Marzano, or another high quality variety)
- 1 TBSP chopped fresh basil
- 1 TBSP chopped fresh parsley
- Pinch of sea salt, more to taste if necessary
- Heat up the olive oil in a medium-sized saucepan. When the olive oil is hot enough, add the onions and sauté them, stirring occasionally, for about 5 minutes—or until they're sweating and translucent. Add a pinch of salt.
- Then, add the garlic, crushed chili flakes, and anchovies to the saucepan. Stir everything well and let it all simmer for another minute or so, until the garlic is fragrant.
- Add the tomato paste and vegetable broth, and stir until the tomato paste has dissolved and everything is simmering.
- Bring the crushed tomatoes to the saucepan along with the fresh herbs and some more crushed red pepper if you'd like.
- Bring the sauce to a simmer and let it simmer on low for about 10 minutes. While the sauce is cooking, cook the noodles. Drain and set them aside in a large pot.
- Taste the sauce and, if necessary, add more salt. Once the sauce is seasoned to your preference, you can serve it as is if you like a chunkier sauce. If you like a smoother sauce like I do, blend it with an immersion blender, until it reaches your desired consistency.
- Spoon the sauce over the pappardelle noodles and gently toss them around to coat them. Transfer the pappardelle to bowls, place about a tablespoon or so of burrata on top, and finish things off with an extra sprinkle of crushed red peppers, a drizzle of extra virgin olive oil, and a few sprigs of fresh basil.
95 Comments on “Pappardelle Pasta with Arrabbiata Sauce”
Fabulous! the sauce was amazing. My husband loves arrabbiata pasta and he voted this the best ever.
Well damn, what a compliment! Thank you!
OOH I love a good spicy tomato sauce! This is going on my weekend menu!
Awww yeah ;) Let me know what you think, k?
Like get out of town! First of all your photography makes me wanna jump through my screen just to eat your delicious dishes. Secondly, my goodness this pasta is so yummy! Thank you for another winner!
Enjoyed this for dinner last night and it did not disappoint! Quick, easy and packed with flavor! Definitely, a new favorite recipe!
Glad to hear it, Sara!
Definitely the perfect combination of flavors! This pasta is so good and I especially love the burrata over the top.
Yes! Me too. Thanks for the feedback, Tara.
This recipe is nuts! It’s so flavorful. That sauce is a keeper.
Haha, thanks JP!
This sauce is amazing! I made it sans anchovies because of an allergy, and it was still so good!
So glad, Stephanie!
I love this classic Italian dish! Papardelle pasta and arrabbiata sauce is a winning combination. The rustic flavors of the sauce remind me of dish you’d have in Italy.
Love that you think so too!
I have been wanting to try pappardelle FOREVER, so I’m excited to try this recipe, especially with the homemade arrabbiata sauce. I like that you can hand blend the sauce in the same pot, and that it’s homemade.
It’s so nice to be able to make a nice and quick sauce!
Love this recipe. I will try it very soon!
Keep me posted!
Oh come on now! :) This was ridiculously good! I loved the flavor add that the red pepper flakes added to this dish. Thank you for another stellar meal! :)
This was absolutely incredible. The flavors were just perfect! Thank you for the recipe!
You’re so welcome!
Amazing sauce and perfect with pappardelle noodles
This recipe is delicious. Followed it exactly. Everyone loved it -including my daughter and husband. Burrata was a great addition to help with the spiciness of the dish.
I’m so glad everyone loved it, Deb!
This sauce was out of this world good. I made it the other night and everyone said how good it was.
Great to hear, Ryan! Thank you!
Perfectly spiced and delicious! I made it without the anchovies because we are veg and it was still flavorful! My family loved this recipe. Definitely going into the rotation!
I’m so glad you could adapt it and still enjoy it!
This was so creamy, Lucious and full of flavor! Our new favorite Sunday dinner!
Thanks so much, Kelley!
I made this pasta for dinner last night and it was fantastic! My whole family loved it!
So happy to hear this!
This is so good. Definitely a new family favorite.
This is the definition of umami! So many delicious flavors. And easy to follow. Thanks for sharing.
Arrabbiata sauce is one of my favorites. This is so delicious.
Pastas are my family’s favorite dinner to have. This pappardelle pasta was a hit and my kids loved it.
Served this for dinner last night and it was a hit all around the table! Hearty, bold and delicious; easily, a new favorite!
Awesome to hear, Sara!
This sounds great! I don’t have anchovies or anchovy paste on hand, do you think a splash of fish sauce could work? Or just omit all together. Thank you!
Hey Amanda! I would use a splash of soy sauce if you have some. Soy sauce has the saltiness we want from the anchovies, so I think it could work really well. You could also use chopped capers if you have those on hand! They’re nice and salty, too! Let me know what you end up doing and how it works out :)
Yep, new favorite pasta recipe.
This pasta was absolutely delicious! I love how flavorful the sauce was!
I’m so glad, Amy!
I really loved this recipe. The anchovies really ramped up the flavour, so I’ll be making it again.
Anchovies pack such an awesome punch :)
This is incredible, and that Arrabiata sauce adds the perfect amount of flavor for this dish!
Glad you think so!
Such a savory and comforting meal! I love this for our Sunday night family meals!
It really is the perfect Sunday night pasta dinner :)
I hadn’t used anchovies in pasta before. It’s delicious!
So happy you tried it!
This was such a great recipe and we all loved the sauce! And you’re right, the burrata cheese really does add to it all. Great combo. Thank you!
You’re welcome, Nancy!
I am SO GLAD that I’ve stumbled upon your recipe. It is exactly the pasta that I had tried a long time ago and have been looking for a recipe ever since!
Oh wow, this is awesome!
What I LOVE about this pasta is that it is so simple yet absolutely sophisticated in its taste. Fantastic recipe!
Thanks so much, Elaine!
This must be the most delicious pasta ever! All of my favorite ingredients, and so easy to make!
Yay! So glad, Mahy!
Left the anchovies out and the sauce was still super tasty. Big thumbs up from the kids also which is always good! :)
Always a win!
This is my favourite kind of pasta sauce – I love anything spicy. I can’t wait to try it.
Keep me posted!
We were so pleased with how this turned out. I’d never made my own sauce before and this was so easy. Thanks for the great recipe!
I’m so glad you enjoyed it, Marilyn!
Delicious! We are those people who simply cannot stand anchovy, so we omitted it and added an extra pinch of salt, as you recommended! It was great! So simple, and very inexpensive to make! And nothing beats some fresh herbs in a pasta dish :)
Glad you were still able to enjoy it ;)
Drooling over this pasta recipe. Looks amazingly delicious. Thanks for sharing.
Enjoyed this for dinner tonight and it did not disappoint! Such a rich and delicious sauce; easily a new favorite!
Great to hear!
Absolutely killer recipe. Everyone needs an Arrabbiata Sauce in their rotation, and this one is mine!
This pasta is so delicious with the arrabbiata sauce! The anchovies add so much flavor!
Yes! Anchovies just don’t get the love they deserve.
There are no details for how many grams or dl etc
I’m using American metrics since my audience is mostly American. You can easily converts ounces to grams, etc., online.
Hope that helps!
This pasta dish is ideal for my dinner!
Glad to hear it!
Perfect comfort food! Easy too!
Love this recipe, the arrabbiata sauce is so simple to make but tastes incredible! Love the burrata on the side as well, that really pulls everything together.
Glad you enjoyed it, Nathan! The burrata is one of those things that are *technically* optional to the recipe but yet when you include it, it’s hard to imagine it without!
This is one fantastic bowl of pasta. Really like the addition of Burrata to cut the spice a little.
Thank you! As much as I love spice, I do appreciate a little something smooth to cut into it, haha.
This is pasta perfection to me! Definitely making this soon. :)
Let me know what you think!