Almond Free Classic Arrabbiata Sauce
Few sauces hit as hard as a proper arrabbiata — fiery, garlicky, and deeply savory in a way that makes a bowl of pasta feel like a serious meal. This one builds its heat slowly, starting with golden-edged garlic coaxed in olive oil before the red pepper flakes bloom into something fragrant and bold. San Marzano tomatoes bring a natural sweetness that balances the kick, and crushing them by hand keeps the texture rustic and satisfying rather than smooth and flat. The sauce simmers uncovered until it thickens and turns glossy, which is the moment you know it's ready to coat every strand of pasta it touches. There are no nuts, nut oils, or almond-derived ingredients anywhere in this recipe — just pantry staples that are easy to source and straightforward to verify. A scatter of fresh parsley at the end adds a little brightness, though the sauce is absolutely worth eating without it. Make a big batch, because it stores beautifully and only gets better the next day.
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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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