High Fructose Corn Syrup Free Classic Arrabbiata Sauce
Few pantry sauces deliver this much heat, depth, and pure tomato flavor with such a short ingredient list. The base is nothing more than good olive oil, thinly sliced garlic coaxed to golden, and a hit of red pepper flakes — then San Marzano tomatoes take over and do the heavy lifting as everything simmers down into something glossy and bold. That simplicity is exactly what makes it a win for anyone avoiding high fructose corn syrup, because jarred sauces are notorious for sneaking in sweeteners that have no business being near a classic Italian recipe. Here, you control every single ingredient from start to finish. The garlic gets a slow, careful bloom in the oil before the chili heat goes in, which builds a flavor foundation that no store-bought shortcut can replicate. After about twenty minutes of uncovered simmering, the sauce thickens, the oil rises to the surface in that telltale glossy ring, and you know it's ready. Finish with a handful of fresh parsley if you have it, and toss it over pasta for 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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