Xanthan Gum Free Classic Arrabbiata Sauce
Few sauces hit as hard as a properly made arrabbiata — fiery, garlicky, and deeply savory in a way that feels like it took hours even when it didn't. This version builds its heat from red pepper flakes bloomed in olive oil alongside thin-sliced garlic, which gives the whole sauce a fragrant, slightly smoky backbone before a single tomato even hits the pan. San Marzano tomatoes bring a natural sweetness and low acidity that balances the spice beautifully, and crushing them by hand keeps the texture rustic and satisfying. The sauce simmers uncovered until it thickens and turns glossy, which means you're cooking off excess liquid and concentrating every bit of flavor rather than diluting it. For anyone navigating ingredient labels carefully, this one is refreshingly straightforward — just olive oil, garlic, tomatoes, and seasoning, with no thickeners, stabilizers, or additives of any kind. That simplicity is exactly what makes it so good. Finish with a handful of fresh parsley if you have it, and spoon it generously over your pasta of choice.
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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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