MSG Free Classic Arrabbiata Sauce
Few pasta sauces are as bold and satisfying as a well-made arrabbiata, and this version delivers that fiery, garlicky punch without a single additive or flavor enhancer in sight. Every ingredient here is clean and straightforward — good olive oil, San Marzano tomatoes, garlic, and red pepper flakes — so you know exactly what you're eating. That matters more than people realize with jarred or restaurant versions of this sauce, which can quietly contain glutamates or seasoning blends that aren't always labeled clearly. Making it from scratch means you're fully in control, and honestly, the process is almost meditative: slowly coaxing the garlic to golden, blooming the chili flakes, then letting the tomatoes bubble down into something glossy and thick. The San Marzanos bring a natural sweetness that balances the heat beautifully, no sugar or shortcuts needed. A handful of fresh parsley at the end adds a bright, herby finish that makes the whole thing feel restaurant-worthy. Toss it with your favorite pasta and you've got a weeknight dinner that's as clean as it is craveable.
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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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