Mustard Free Classic Arrabbiata Sauce
Few sauces hit as hard as a good arrabbiata — fiery, garlicky, and deeply savory in a way that feels like it took hours but really didn't. This version builds its bold flavor from just a handful of honest ingredients: fruity San Marzano tomatoes, golden-edged garlic, and a generous pinch of red pepper flakes that bring the heat without overwhelming the dish. There's no mustard hiding in a spice blend, no condiment sneaking into a marinade — just clean, straightforward pantry staples that you can trust completely. The technique is simple but deliberate: slow-toasting the garlic until it's just pale gold, then blooming the pepper flakes before the tomatoes go in, which coaxes out every bit of depth those ingredients have to offer. Crushing the tomatoes by hand as they hit the pan gives the sauce a rustic, slightly chunky texture that clings beautifully to pasta. After about twenty minutes of simmering uncovered, the sauce thickens, the oil rises to a glossy sheen on top, and you'll know it's ready. A scatter of fresh parsley at the end is optional, but it adds a bright, herby lift that makes the whole thing feel just a little more special.
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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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