Arrrabbiata means "angry" in Italian... and this sauce is so flavorful and rishly spicy, you'll be abgry your just finding out about it now. Easy, quick, and packs a punch.
Ingredients
8oz fresh pappardelle pasta
2tbspolive oil
1 small yellow oniondiced (about 1.5 cups)
3cloves of garlicsmashed, peeled, and thinly sliced
1tspcrushed red pepper flakes
3 anchovy filletsminced
2tbsptomato paste
½cupvegetable broth
14ozcrushed tomatoes, canned with juicepreferably San Marzano, or another high quality variety
1tbspchopped fresh basil
1tbspchopped fresh parsley
pinchsea saltmore to taste if necessary
Instructions
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 and adjust seasoning. Adjust consistency if desired
Gently toss noodles in sauce. Garnish with fresh mozzarella or burrata cheese, fresh basil, crushed red pepper, and a drizzle of olive oil