Cinnamon Free Classic Arrabbiata Sauce
Few pasta sauces are as boldly satisfying as a well-made arrabbiata, and this one delivers that fiery, garlicky punch in every bite. Slowly coaxing thinly sliced garlic in olive oil until it turns pale golden is the kind of small step that makes a huge difference — it builds a sweet, mellow base that keeps the heat from the red pepper flakes feeling bright rather than harsh. San Marzano tomatoes bring a natural sweetness and low acidity that lets the sauce develop real depth as it simmers down uncovered, thickening into something glossy and rich that clings beautifully to pasta. For anyone avoiding cinnamon, this is a completely worry-free choice — the ingredient list is refreshingly short and straightforward, with zero warm spices hiding in the mix. The whole process is wonderfully hands-off once the tomatoes go in, giving you time to boil your pasta and pour a glass of something cold. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a herby lift that rounds everything out without complicating the sauce's clean, bold character. Make a big batch and you'll be glad you did — it 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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