Shellfish 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 starts with thinly sliced garlic coaxed slowly in olive oil until just golden, which gives the whole sauce a mellow, nutty backbone before the heat even enters the picture. A hit of red pepper flakes blooms in that same oil, and then crushed San Marzano tomatoes go in to simmer everything down into something glossy, thick, and intensely flavored. The long simmer — nearly twenty minutes uncovered — is what separates a flat, watery sauce from one that clings to pasta and holds its shape on the spoon. Because every ingredient here is straightforward and plant-based, there's zero concern about hidden seafood derivatives or cross-contact that can sneak into jarred sauces from the store. Finish with a handful of fresh parsley if you have it, and you've got a bold, restaurant-quality sauce that's as clean and simple as cooking gets.
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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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