Chestnut 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 bowl of pasta feel like a proper meal. This version builds its heat slowly, starting with thinly sliced garlic coaxed to a pale golden in good olive oil before the red pepper flakes go in and bloom for just thirty seconds. San Marzano tomatoes, crushed by hand, bring a bright, fruity backbone that balances the spice without dulling it. 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 properly. There are no hidden fillers, no nuts, no unexpected add-ins — just pantry staples doing exactly what they're supposed to do. A handful of fresh flat-leaf parsley scattered over the top at the end adds a little color and a clean, herby lift that rounds everything out beautifully. It's the kind of sauce you'll want to keep in rotation all year long.
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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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