Pappardelle Pasta With Arrabbiata Sauce

Speedy pasta recipes that taste like they took all day are entirely my thing, proof that simple really is better. A clam pasta with plum tomatoes, spaghetti aglio e olio with toasted breadcrumbs… pantry staples go a remarkably long way. This pappardelle with arrabbiata sauce is cut from the same cloth: simple, bold, garlicky, exactly what you want when dinner needs a little heat. The sauce itself is nothing more than olive oil, crushed red pepper flakes, and a generous amount of garlic.

Now, arrabbiata is traditionally served with penne, I know. But hear me out: it clings beautifully to pappardelle, and suddenly this humble, spicy tomato sauce feels a little more dramatic and a little more special. And the whole thing comes together in about 30 minutes.

A Few Good Reasons to Make This

• Ready in 30 minutes, start to finish: a handful of pantry staples, olive oil, garlic, crushed red pepper, and you’ve got real flavor without a long simmer.
• Wide ribbons made for clinging sauce: pappardelle isn’t the traditional match for arrabbiata (penne usually gets that job), but those broad, flat noodles hold onto a spicy tomato sauce in a way thin pasta just can’t compete with.
• It bends to whatever you’ve got: no anchovies on hand? Pancetta or capers work just as well. Want more vegetables in the mix? Baby spinach, mushrooms, grated zucchini, this sauce welcomes all of it.

Ingredients at a Glance

A quick look at the essentials before we dive into the recipe card:

• Pappardelle pasta: offers a more substantial, slurp-worthy way to enjoy the sauce.
• Crushed red pepper flakes: these are what bring the heat. You can add less for a milder take, but this recipe offers more of a “kick”, not an eye-popping heat.
• Anchovy fillets: these little gems add a nice layer of umami to the sauce, just like in puttanesca sauce, without a fishy taste!
• Burrata: optional, but highly recommended. Serve it over the pappardelle to add richness and cut through the heat.

How to Make Pappardelle Pasta With Arrabbiata Sauce

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 anchovies and stir, letting them simmer and melt into the oil. Then add the garlic and crushed chili flakes. Simmer everything 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 stand 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. Reserve about 1 cup of the pasta water, then drain the pasta 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, add a bit of the starchy water, 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.

Make It Your Own…

• Without anchovies: use finely chopped pancetta or, for a meatless option, minced capers.
• Kid-friendly version: tone down the heat by adding fewer crushed red pepper flakes, or use my easy marinara sauce recipe instead.
• 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, for a nice ragu.
• Extra veggies: add some ribboned baby spinach, chopped mushrooms, or grated zucchini.
• No burrata? Whip some whole-milk ricotta with a splash of heavy cream and a pinch of salt. This will get you remarkably close to that same creamy, luscious texture.

Storage, Freezing, & Reheating

• Fridge: Leftover arrabbiata sauce can be stored in airtight containers in the fridge for up to 5 days. You can store leftover sauced pasta the same way.
• Freezer: Let the sauce cool completely, then transfer to freezer-safe storage. I like using these silicone freezer trays. The sauce will keep in the freezer for up to 3 months. Transfer to the fridge the night before to thaw.
• Reheat: To reheat the sauce alone, transfer it to a small saucepan and warm over medium-low heat until warmed through. If you’re reheating leftover pappardelle pasta with arrabbiata, transfer the pasta to a saucepan and heat over medium-low heat. Add a bit of extra sauce to the pasta to liven it up.