Brazil Nut Free Classic Arrabbiata Sauce
Few sauces hit as hard as a well-made arrabbiata — fiery, garlicky, and deeply savory in a way that makes a simple bowl of pasta feel like a proper meal. This version builds its heat slowly, starting with thinly sliced garlic coaxed to golden in olive oil before red pepper flakes bloom in the fat and fill the kitchen with that unmistakable spicy fragrance. San Marzano tomatoes bring a natural sweetness that balances the chile heat beautifully, and crushing them by hand keeps the texture rustic and satisfying. 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. Every single ingredient here is straightforward pantry staple territory — no nuts, no nut oils, no hidden additives to second-guess on a label. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that lifts the whole thing. Make a big batch and keep some in the fridge; it 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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