Arrabbiata Sauce with Pappardelle
Ingredients
- 12-16 oz. pappardelle or pasta of your choice
- 4 tbsp. olive oil
- 1 medium onion diced
- 5 cloves of garlic sliced thin
- 2 tsp. crushed red pepper flakes
- 5 anchovy filets minced or 2 tsp. anchovy paste
- 4 tbsp. tomato paste
- 1 cup vegetable broth
- 1 28 oz. can crushed tomatoes
- 2 tbsp. fresh basil chopped
- 2 tbsp. fresh parsley chopped
Preparation
- Heat olive oil in large skillet or saucepan
- Add onions and sauté until softened
- Add garlic, red pepper flakes and anchovies, stir to combine for a minute
- Stir in tomato paste and vegetable broth until smooth, bring to a simmer
- Add crushed peppers, basil and parsley, bring to a simmer and cook for 15 minutes
- Taste sauce and adjust seasonings
- Meanwhile boil pasta until al dente, drain and add to sauce
- Gently toss until noodles are coated
- Serve with grated parmesan and additional crushed red pepper flakes