Barley Free Classic Arrabbiata Sauce
Few sauces are as deeply satisfying as a fiery, slow-simmered arrabbiata, and this version delivers bold Southern Italian flavor with nothing but pantry staples. Fragrant garlic coaxed to a pale golden edge in good olive oil forms the backbone, while red pepper flakes bloom in the heat to give the sauce its signature kick. San Marzano tomatoes bring a natural sweetness and bright acidity that balances the heat beautifully — no added sugar, no shortcuts. The sauce simmers uncovered until it thickens into something glossy and spoonable, the kind of result that looks like it took far more effort than it actually did. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-based thickeners or additives — just tomatoes, oil, garlic, and spice doing exactly what they're supposed to do. A handful of fresh parsley scattered over the top at the end adds a pop of color and a clean, herby finish. Toss it with your favorite pasta, spoon it over polenta, or use it as a dipping sauce — it's endlessly versatile and completely crave-worthy.
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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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