Pappardelle Pasta With Arrabbiata Sauce
This weeknight-friendly pappardelle pasta recipe is my quiet little upgrade to pasta night, with no extra effort required. With it, a from-scratch arrabbiata sauce that tastes as if you fussed over it for hours, when really, you were done in 30 minutes.
Servings: 4 people
Ingredients
- 8 oz pappardelle pasta
- 1-2 tablespoon olive oil
- 1 small yellow onion, diced (about 1.5 cups)
- 3 cloves of garlic, smashed, peeled, and thinly sliced
- 1 teaspoon crushed red pepper flakes (more or less depending on your heat preference)
- 3 anchovy fillets, minced
- 2 tablespoon tomato paste
- 1/2 cup vegetable broth
- 1 14.5 oz can of crushed tomatoes (preferably San Marzano, or another high quality variety)
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- Pinch of sea salt, more to taste if necessary
- 8 oz burrata, drained
Instructions
- Heat the olive oil in a medium-sized saucepan over medium heat. Add the onions and sauté for about 5 minutes. Add a pinch of salt.
- Add the anchovies and stir, letting them melt into the oil as they heat up. After about 5 minutes, add the garlic and crushed chili flakes. 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 go on low for about 10 minutes.
- While the sauce is cooking, cook the noodles. Reserve about 1 cup of the starchy pasta water, then drain the pasta and set the noodles aside in a large pot.
- Taste the sauce and add more salt if needed. Once the sauce is seasoned to your preference, you can serve it as is if you like a chunkier sauce. For a smoother sauce, blend it with an immersion blender or in a stand mixer until it reaches your desired texture.
- Spoon the sauce over the pappardelle noodles, add a bit of the starchy pasta water, and gently toss to coat.
- Transfer the pappardelle to bowls, place about a tablespoon of burrata on top, and finish with an extra sprinkle of crushed red pepper, a drizzle of extra-virgin olive oil, and a few sprigs of fresh basil.
Notes
Nutritional information does not include the burrata cheese since it's optional.
Nutrition
Serving: 1serving | Calories: 415kcal | Carbohydrates: 54g | Protein: 17g | Fat: 17g | Saturated Fat: 9g | Monounsaturated Fat: 2g | Fiber: 5g | Sugar: 7g
