Carrageenan Free Classic Arrabbiata Sauce
Few pantry sauces deliver this much bold, fiery flavor with so little effort — just olive oil, garlic, chili heat, and good tomatoes doing exactly what they're supposed to do. The key here is patience with the garlic, letting it turn pale golden and fragrant before the pepper flakes go in, which builds a deeply savory base that carries the whole sauce. San Marzano tomatoes bring a natural sweetness that balances the heat beautifully, and crushing them by hand keeps the texture rustic and satisfying rather than smooth and flat. For anyone navigating ingredient labels carefully, this recipe is refreshingly straightforward — every component is a whole, recognizable food with no additives or thickeners hiding in the mix. Carrageenan tends to sneak into processed sauces and canned goods as a stabilizer, but nothing in this ingredient list gives it a foothold. The sauce simmers uncovered until glossy and thick, coating a spoon the way a great arrabbiata should. Finish it with a scatter of fresh parsley if you like, and spoon it over pasta for a weeknight dinner that tastes like it took far more effort than it 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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