Tagliatelle with Arrabbiata Sauce and Basil Chiffonade

Serving Size: 4-6


1 lb. Pappardelle’s Plain (No Egg) Tagliatelle
1 (28-oz.) can San Marzano whole tomatoes
1 (28-oz.) can San Marzano crushed tomatoes
6-8 cloves garlic, minced
1 small yellow onion, finely diced
2-4 teaspoons crushed red pepper flakes
2-3 tablespoons extra-virgin olive oil
Salt & pepper, to taste
½ bunch of basil, thinly sliced


  1. Add olive oil to a large pot and heat over medium heat. Add onions and sauté until translucent, about 6-7 minutes. Add crushed red pepper flakes and cook for another 1-2 minutes to bring out spice and flavor.
  2. Add both cans of tomatoes and garlic. Bring to a boil and then reduce to a simmer. Let simmer for 1-2 hours, or until sauce is your desired consistency.
  3. While the sauce simmers, use a wooden spoon to break up the whole tomatoes to create a chunky, rustic texture.
  4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain. 
  5. When sauce is ready, pour on top of plated pasta. Top with basil. Serve immediately and enjoy!