30-Minute Spicy Arrabbiata Pasta with Pappardelle

This 30-minute spicy arrabbiata pasta is bold, garlicky, and exactly what you want when dinner needs a little heat. A classic Italian tomato sauce made with olive oil, crushed red pepper flakes, and plenty of garlic coats wide ribbons of pappardelle for a pasta that’s fiery, fast, and satisfying.

Traditionally served with penne, arrabbiata sauce clings beautifully to pappardelle pasta, turning this simple spicy tomato sauce into something a little more dramatic. It’s the kind of weeknight Italian dinner that tastes like it simmered all afternoon, but comes together in about 30 minutes.

Looking for more easy weeknight pasta recipes? Try my 15-minute spaghetti aglio e olio or this tasty clam pasta.

Step-By-Step: How to Make Spicy Arrabbiata Pasta with Pappardelle

Step 1: Start Sautéing

Heat the olive oil in a medium-sized saucepan over medium heat. Add the onions, and sauté for about 5 minutes. 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.

Step 2: Add the Broth and Tomatoes

Stir the tomato paste and vegetable broth into the saucepan. Make sure the tomato paste has completely dissolved. Bring to a simmer, then add the crushed tomatoes, fresh herbs, and some extra crushed chilis if you’d like.

Step 3: Let It Simmer

Simmer on low, uncovered, for about 10 minutes. Once the sauce is ready, decide whether to serve it as is, with a chunkier texture, or to blend it with an immersion blender for a smoother texture.

If blending your sauce, you can do it right in the saucepan. If you don’t have an immersion blender, you can transfer the sauce to a blender and pulse it until you reach your preferred consistency.

When done, remove your sauce from the heat and cover.

Step 4: Cook the Pappardelle

Cook the pappardelle pasta according to the package directions until al dente. Drain and set it aside in a large pot.

Step 5: Toss the Pasta in the Sauce

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.) Spoon the sauce over the pappardelle noodles and gently toss to coat. Transfer the pappardelle to bowls, pop some burrata on top of each serving, and finish with an extra sprinkle of crushed chili peppers, a drizzle of extra virgin olive oil, and a few sprigs of fresh basil.

Substitutions & Variations

• Without Anchovies: If you don’t like anchovies, you can use finely chopped pancetta or, to keep it meatless, minced capers.
• Kid-Friendly Version: Tone down the heat by adding less crushed red pepper flakes.
• Make It High Protein: Top the pasta with sautéed shrimp or grilled chicken. You could also stir in leftover slow-cooker pulled pork if you have some on hand.
• Extra Veggies: For more veg, add some ribboned baby spinach, chopped mushrooms, or grated zucchini.