Hazelnut Free Classic Arrabbiata Sauce
Few sauces hit as hard as a proper arrabbiata — fiery, garlicky, and deeply savory in a way that makes a bowl of pasta feel like a serious meal. This one is built on a short, clean list of ingredients: good olive oil, thinly sliced garlic, red pepper flakes, and San Marzano tomatoes that you crush by hand right into the pan. There are no nuts, no nut-derived oils, and no hidden extras to second-guess, which makes it a genuinely stress-free option for anyone navigating tree nut concerns. The technique is simple but deliberate — the garlic goes in low and slow until it turns pale gold, then the chili blooms in the oil before the tomatoes ever hit the pan, and that layering is what gives the sauce its depth. After a steady simmer of around twenty minutes, the sauce thickens, the oil rises to the surface with a gorgeous gloss, and the whole thing smells absolutely incredible. A scatter of fresh parsley at the end is optional but adds a bright, herby lift that balances the heat beautifully. Toss it with your pasta of choice and you have 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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