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Arrabbiata with Pappardelle

I understand the direct contradiction of teasing a quick weeknight sauce and then making fresh pasta to go with it. It doesn’t make sense. It might even confuse and offend some. But. The video is still less than four minutes, so I think most will forgive the indulgence.

Subterfuge aside, this was a fun project. Sometimes making fresh pasta kinda takes it out of you, and you don’t want to fuss too much with the sauce. Similar to, I would imagine, how you might feel when you get home after a full day at work. The thing that probably took the most energy of any of this was the crispy pancetta, and that’s totally optional, considering it’s totally not traditional.

Seriously though, watch this video! Read the recipe! This dish is so simple, and the results are so great, if you haven’t cooked any Tuck In recipes yet, THIS is the one to start with. Cathy, Margaret, Mary, the Megan – I’m talking to you guys. Let’s do it!

Here’s the instructional video:

And here’s the recipe for the sauce:


Arrabbiata Pasta Sauce

Prep Time 15 minutes
Cook Time 10 minutes
Servings 4 Servings


  • 6 Calabrian chilis Chopped fine
  • 4 Cloves Fresh garlic Medium chop
  • 28 oz Whole peeled tomatoes 1 large can. Lightly crush with potato masher.
  • 1.5 Tbsp Olive oil
  • Salt to taste
  • 1 Tbsp Crushed red pepper flakes More or less is optional. To taste.
  • 4 oz Pancetta Cubed and fried until crispy. Optional.
  • 6 leaves Fresh basil


  • Prep chilis, garlic, and tomatoes as directed
  • Heat oil until shimmering. Add garlic and stir until fragrant. About 1 minute.
  • Add chilies. Cook for another minute, stirring.
  • Add tomatoes and stir. Cook sauce for 5-10 minutes as desired.
  • Stir in pancetta and fresh basil. Remove from heat.
  • Add pasta of choice, toss to coat. Serve immediately.
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