Celery Free Classic Arrabbiata Sauce
Few sauces hit as hard as a properly made arrabbiata — fiery, garlicky, and deeply savory in a way that feels both rustic and restaurant-worthy. This version keeps things beautifully simple, leaning on San Marzano tomatoes, good olive oil, and a generous pinch of red pepper flakes to build serious flavor from a short ingredient list. The garlic is cooked low and slow until just golden, which coaxes out a mellow sweetness that balances the heat without dulling it. Crushing the whole tomatoes by hand before they hit the pan gives the finished sauce a chunky, textured body that clings to pasta rather than sliding right off. A long, uncovered simmer does the real work here — concentrating the tomatoes and letting the oil rise to the surface in that glossy, signature way that tells you the sauce is ready. There's no mirepoix, no hidden vegetable bases, and no aromatic fillers to worry about — just clean, straightforward pantry ingredients that deliver every single time. Finish with a scatter of fresh parsley if you like a little brightness, and get it onto pasta while it's still hot.
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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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