Wide skillet
Small sheet pan
Sauté the Onions:
Heat the oil in a wide skillet over medium heat. Once hot, add the onions and cook for about 2 minutes. Add the anchovies and cook, mashing them into the onions until they 'dissolve' for 3 minutes more. Season with salt and pepper.
Deglaze the Pan:
Add the white wine and scrape up any browned bits stuck to the skillet. Add the chicken stock and bring to a boil. Add the crushed red pepper and Aleppo pepper. Stir in the arugula and reduce heat to a low boil for 5-7 minutes more. Turn off the heat and stir in the heavy cream, if desired, and season again with salt and pepper. As the broth reduces, chop the parsley.
Calories: 539kcal | Carbohydrates: 13g | Protein: 52g | Fat: 31g | Sodium: 2159mg | Fiber: 3g | Sugar: 6g | Vitamin C: 35mg