Dairy Free Classic Arrabbiata Sauce
Few sauces are as boldly satisfying as a good arrabbiata, and this one delivers that fiery, garlicky punch in the most straightforward way possible. Fragrant olive oil, thinly sliced garlic cooked low and slow until just golden, and a generous hit of red pepper flakes form the flavor backbone before the tomatoes even hit the pan. San Marzano tomatoes bring a natural sweetness and depth that balances the heat beautifully, and crushing them by hand means you get a rustic, textured sauce rather than something flat and uniform. The long simmer — nearly 20 minutes uncovered — is where the magic happens, concentrating everything down until the oil rises to the surface in that telltale glossy sheen. Since every ingredient here is naturally plant-based, there's no need to swap anything out or second-guess a label; this is just clean, honest cooking. A handful of fresh parsley scattered over the top at the end adds a bright finish that makes the whole thing feel a little more special. Spoon it over your favorite pasta and you've got a weeknight dinner that tastes like it took far more effort than it did.
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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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