Low Sugar Classic Arrabbiata Sauce
Few pasta sauces are as boldly satisfying as a well-made arrabbiata, and this version delivers that fiery, garlicky punch without a single gram of added sweetness. Many jarred tomato sauces sneak in cane sugar or corn syrup to balance acidity, which means label-reading becomes a whole chore at the grocery store. Here, the natural sweetness of San Marzano tomatoes does all the heavy lifting on its own, so you get a deeply flavored, complex sauce with nothing extra hiding in the ingredient list. Thinly sliced garlic blooms slowly in olive oil until it turns pale gold and fragrant, building a savory base before the red pepper flakes go in and wake everything up. Crushing the whole tomatoes by hand as they hit the pan gives the sauce real body and a slightly rustic texture that clings beautifully to pasta. That long, uncovered simmer is what transforms a handful of pantry staples into something that tastes like it took all afternoon. Finish with a scatter of fresh parsley if you have it, and you've got a weeknight dinner that's as clean as it is craveable.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 tsp red pepper flakes, or more to taste
- 1 can (28 oz) whole peeled san marzano tomatoes
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pour the olive oil into a large saucepan or skillet and set over medium-low heat. Add the sliced garlic and cook, stirring occasionally, until the slices are pale golden at the edges and fragrant, about 3–4 minutes. Watch closely — garlic can go from golden to bitter quickly.
- 2
Add the red pepper flakes and stir for 30 seconds, until fragrant.
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