Rice Free Classic Arrabbiata Sauce
Few things in Italian cooking are as deeply satisfying as a bold, spicy tomato sauce built from just a handful of honest ingredients. This arrabbiata comes together with garlic slowly coaxed in olive oil until golden and fragrant, a hit of red pepper flakes, and crushed San Marzano tomatoes that simmer down into something glossy, thick, and intensely flavored. The technique is simple but deliberate — patience with the garlic and a proper uncovered simmer are what separate a great arrabbiata from a flat one. Because the ingredient list is so clean, there's nothing hiding in here that doesn't belong, making it a naturally grain-free and rice-free option without any substitutions or workarounds required. Spoon it over your pasta of choice, zucchini noodles, or even a crusty piece of bread, and finish with a scatter of fresh parsley if you want a little brightness to balance the heat. The sauce also stores beautifully, so making a full batch and keeping some in the fridge or freezer is absolutely worth it.
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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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