Emulsifier Free Classic Arrabbiata Sauce
Few pantry sauces deliver this much fire and depth with so little effort. Fragrant garlic coaxes slowly in olive oil until just golden, then red pepper flakes bloom in the heat before crushed San Marzano tomatoes go in — the result is a bold, glossy, deeply savory sauce that clings beautifully to any pasta shape you choose. What makes this particularly reassuring for anyone avoiding emulsifiers is how completely transparent the ingredient list is: olive oil, garlic, tomatoes, salt, pepper, and a handful of parsley if you like. No jarred shortcuts, no stabilizers, no additives hiding behind vague labeling — just real ingredients doing exactly what they're supposed to do. Many store-bought pasta sauces sneak in emulsifiers like mono- and diglycerides to extend shelf life or improve texture, so making your own from scratch is genuinely the cleanest route. The long simmer does all the work here, reducing the sauce until the oil rises to the surface in that signature glossy slick that tells you it's ready. Scatter fresh parsley over the top and you've got something that tastes like it came from a Roman trattoria, made entirely on your own terms.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!