Beef Free Classic Arrabbiata Sauce
Few pasta sauces are as bold and satisfying as a well-made arrabbiata, and this one delivers serious heat and depth with just a handful of pantry staples. The base is built on slowly coaxed garlic and bloomed red pepper flakes, which gives the sauce a rounded, fragrant kick rather than a sharp, one-note burn. San Marzano tomatoes bring a natural sweetness that balances the spice beautifully, and crushing them by hand keeps the texture rustic and hearty. There's no meat anywhere in this recipe — not even a background note of it — so it's a genuinely clean, plant-forward option that doesn't feel like it's missing anything. The long simmer is what really ties it all together, reducing the sauce until it's glossy, thick, and clings to every strand of pasta. A handful of fresh parsley at the end brightens the whole thing without softening the fire. It's the kind of weeknight sauce that tastes like you spent far more effort than you actually did.
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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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