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Black speckled bowl full of pappardelle and a scoop of burrata.

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Pappardelle with Arrabbiata Sauce

Pappardelle with Arrabbiata Sauce is the perfect combo! Delicious enough for Sunday's dinner, and easy enough for a weeknight meal.
5 from 23 votes


  • 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 sautĂ© 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.