Whole 30 Classic Arrabbiata Sauce
Few things hit harder than a bold, spicy tomato sauce made from scratch — and this arrabbiata delivers serious depth with just a handful of clean ingredients. Fragrant garlic, fiery red pepper flakes, and crushed San Marzano tomatoes come together in a sauce that's rich, glossy, and completely free of added sugars, dairy, or anything processed. That matters more than it sounds, because jarred pasta sauces are notorious for sneaking in cane sugar or canola oil, making them a minefield when you're eating clean. Here, extra-virgin olive oil is the only fat, and it rises to the surface after a long simmer to give the sauce that signature sheen and restaurant-quality finish. The technique is straightforward — bloom the garlic low and slow, toast the pepper flakes, then let the tomatoes do their thing uncovered until everything thickens and concentrates. A handful of fresh flat-leaf parsley at the end brightens the whole pot without complicating it. Spoon it over zucchini noodles or roasted spaghetti squash and you've got a weeknight dinner that feels indulgent but plays entirely by the rules.
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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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