Macadamia Free Classic Arrabbiata Sauce
Few sauces hit as hard as a well-made arrabbiata — fiery, garlicky, and deeply savory in a way that makes a simple bowl of pasta feel like a proper meal. This version builds its heat from red pepper flakes bloomed in olive oil alongside thinly sliced garlic, which creates a fragrant, glossy base before the tomatoes even hit the pan. San Marzano tomatoes are the real backbone here, bringing a natural sweetness and low acidity that balances the chile heat beautifully. The sauce simmers uncovered until it thickens and the olive oil rises to the surface in that telltale glossy sheen — a sign it's ready and deeply flavorful. Every single ingredient in this recipe is naturally free of tree nuts, so there's no need to scrutinize labels or worry about unexpected additions sneaking in. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that lifts the whole thing. Make a big batch, because this sauce stores well and 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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