Artificial Food Coloring Free Classic Arrabbiata Sauce
Few sauces are as deeply satisfying as a good arrabbiata — fiery, garlicky, and rich with slow-cooked tomato flavor. This version is built entirely from whole, recognizable ingredients: olive oil, fresh garlic, red pepper flakes, San Marzano tomatoes, salt, pepper, and a handful of parsley. That simplicity is exactly what makes it a smart choice when you're avoiding synthetic dyes, since jarred and pre-made pasta sauces can sneak in colorants you'd never expect. Every drop of color here comes straight from the tomatoes themselves, and the result is a gorgeous, deeply red sauce that earns its hue honestly. The technique is straightforward — blooming the garlic low and slow, then letting the crushed tomatoes simmer down until glossy and thick — but the payoff is a sauce that tastes like it took all day. A pinch more red pepper flakes at the end lets you dial the heat exactly where you want it. Toss it with your favorite pasta and finish with fresh parsley for a weeknight dinner that's bold, clean, and completely from scratch.
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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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