Chicken Free Classic Arrabbiata Sauce
Few sauces are as satisfying to make from scratch as this fiery Italian classic, and the ingredient list is refreshingly short. Fragrant garlic cooked low and slow in good olive oil forms the backbone, while red pepper flakes bring the heat that gives arrabbiata its signature bite. San Marzano tomatoes are the real star here — sweet, bright, and meaty enough to build a sauce that clings beautifully to pasta without any meat or broth needed. The technique is simple but intentional: crushing the tomatoes by hand, simmering uncovered until glossy, and pulling the sauce off the heat at exactly the right moment. Since every ingredient in this recipe is entirely plant-based, there is absolutely nothing to second-guess — no hidden proteins, no meat-based stocks, just pure pantry staples doing their best work. A handful of fresh parsley at the end adds a pop of color and freshness that makes the whole bowl feel a little more special. Make a big batch, because this sauce stores beautifully and tastes even 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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