Citric Acid Free Classic Arrabbiata Sauce

Few things hit harder than a bold, garlicky tomato sauce that comes together with pantry staples and zero fuss. This arrabbiata is built on slowly coaxed garlic, a generous pinch of red pepper flakes, and crushed San Marzano tomatoes — the kind of combination that makes your kitchen smell absolutely incredible. For anyone avoiding citric acid, jarred and canned sauces are a constant source of frustration, since that additive shows up as a preservative in nearly every store-bought option. Here, the only tomatoes in the pot are whole peeled San Marzanos with no additives hiding in the fine print, so you stay in full control of what goes into the pan. The technique is simple but intentional — blooming the garlic low and slow, then simmering the sauce uncovered until it thickens and turns glossy, builds a depth of flavor that tastes like it took far longer than it did. A scatter of fresh parsley at the end brightens everything up without adding anything you need to second-guess. Spoon it over your favorite pasta and you've got a weeknight dinner that's fiery, satisfying, and completely on your terms.

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