Peanut Free Classic Arrabbiata Sauce
Few sauces hit as hard as a properly made arrabbiata — fiery, garlicky, and deeply savory in a way that makes even a simple bowl of pasta feel like a serious meal. This version keeps things beautifully stripped back, relying on San Marzano tomatoes, good olive oil, and a generous pinch of red pepper flakes to do all the heavy lifting. The technique matters here: letting the garlic turn pale golden before adding the chili blooms both flavors into the oil, building a base that tastes far more complex than the short ingredient list suggests. Simmering the sauce uncovered until it thickens and turns glossy is the move that separates a flat, watery result from something that clings to pasta the way it should. For anyone navigating nut allergies, this is exactly the kind of recipe that makes life easier — every ingredient is straightforward, with no hidden blends or processed shortcuts that could introduce cross-contact concerns. Finish with a handful of fresh parsley if you have it, and you've got a weeknight staple that's bold, reliable, and completely your own.
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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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