Eggless Classic Arrabbiata Sauce
Few sauces are as deeply satisfying as a good arrabbiata — bold, garlicky, and carrying just enough heat to make you reach for another forkful. This one is built on a short, honest list of ingredients: fruity San Marzano tomatoes, plenty of olive oil, thinly sliced garlic, and red pepper flakes that you can dial up or down to your liking. The technique is simple but deliberate — the garlic is coaxed slowly in oil until pale golden and fragrant, the pepper flakes bloom for just thirty seconds, and then the crushed tomatoes go in to simmer down into something glossy and thick. That long, uncovered simmer is what separates a great arrabbiata from a flat, watery one, and the payoff is a sauce that clings to pasta and holds its shape on the spoon. Because the entire recipe is built around pantry staples and fresh aromatics, there's nothing to swap or worry about — no eggs, no hidden binders, just clean, vibrant flavor from start to finish. A scatter of fresh parsley at the end adds a little brightness, though the sauce is absolutely stunning on its own. Make a big batch and keep some in the fridge; it only gets 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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