Few sauces hit as hard as a proper arrabbiata — fiery, garlicky, and deeply savory in a way that makes a simple bowl of pasta feel like a serious meal. This one builds its heat from red pepper flakes bloomed in good olive oil alongside thinly sliced garlic, which means the spice is woven into every bite rather than just sitting on top. San Marzano tomatoes bring a natural sweetness and low acidity that balances the fire beautifully, and crushing them by hand keeps the texture rustic and satisfying. The sauce simmers uncovered until it thickens and turns glossy, which is the moment you know it's ready to coat pasta the way it should. Grain-free cooking doesn't get much easier than this — every ingredient here is naturally free of rye and any related grains, so there's nothing to swap or second-guess. A handful of fresh parsley at the end is optional but adds a bright, herby lift that makes the whole thing feel a little more finished. Make a big batch, because this sauce stores beautifully and only gets better the next day.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
Add the red pepper flakes and stir for 30 seconds, until fragrant.
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