Honey Free Classic Arrabbiata Sauce
Few sauces are as boldly satisfying as a well-made arrabbiata, and this one delivers that fiery, garlicky punch in every bite. The base is beautifully simple — fruity San Marzano tomatoes, fragrant sliced garlic, and a generous hit of red pepper flakes that you can dial up or down depending on your heat tolerance. Slowly blooming the garlic in olive oil before anything else goes in is the move that makes the whole sauce taste deeply savory rather than sharp or raw. Crushing the tomatoes by hand as they go into the pan keeps the texture rustic and a little chunky, which clings to pasta in the best possible way. The long, uncovered simmer is what transforms those few humble ingredients into something glossy, thick, and restaurant-worthy. Every single ingredient here is naturally free of sweeteners, so there's no need to scrutinize labels or swap anything out — it's just clean, honest cooking. Finish with a scatter of fresh parsley if you like a little brightness, and get ready to make this one on repeat.
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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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