Sesame Free Classic Arrabbiata Sauce
Few sauces are as deeply satisfying as a good arrabbiata — fiery, garlicky, and built on nothing but pantry staples. This version leans on San Marzano tomatoes for their naturally sweet, low-acid flavor, which balances beautifully against the heat of the red pepper flakes. Sliced garlic is coaxed slowly in olive oil until just golden, giving the whole sauce a mellow, aromatic backbone before the chili even hits the pan. The long simmer does the real work here, concentrating everything into a glossy, spoon-coating sauce that tastes like it took far more effort than it did. For anyone navigating sesame allergies or sensitivities, this recipe is a clean win — every ingredient is straightforward, with no hidden pastes, oils, or blends that commonly sneak sesame into otherwise simple dishes. Finish it with a handful of fresh parsley if you like a little brightness, then spoon it over your pasta of choice and prepare for it to become a regular in your rotation.
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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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