Soy Free Classic Arrabbiata Sauce
Few sauces hit as hard as a well-made arrabbiata — fiery, garlicky, and deeply savory in a way that makes a bowl of pasta feel like a proper meal. This version keeps things beautifully simple: golden-edged garlic, a bloom of red pepper flakes, and crushed San Marzano tomatoes that simmer down into something glossy and rich. The technique of hand-crushing the tomatoes as they go in makes a real difference, giving the sauce a rustic, uneven texture that clings to pasta far better than anything too smooth. Because the ingredient list is so clean — just olive oil, garlic, tomatoes, and seasoning — there's nothing hidden to worry about, no processed additives, no soy-derived fillers that sneak into so many jarred alternatives. The heat level is entirely yours to control, so you can keep it gently warm or push it into proper spicy territory with an extra pinch of chili. A handful of fresh parsley stirred in at the end adds a bright, herby lift that ties the whole thing together. Make a big batch and you'll be reaching for it all week.
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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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