Gluten Free Arrabbiata Sauce
Few sauces hit as hard as a proper arrabbiata — fiery, garlicky, and deeply savory in a way that makes a bowl of pasta feel like a serious meal. This version builds its heat from red pepper flakes bloomed in good olive oil alongside thinly sliced garlic, which creates a fragrant, spicy base before a single tomato even hits the pan. San Marzano tomatoes bring a natural sweetness and low acidity that balances the heat beautifully, and crushing them by hand right in the pan keeps the texture rustic and satisfying. The sauce simmers uncovered until thickened and glossy, with the olive oil rising to the surface as a sign it's ready — a small detail that makes a big difference. Torn fresh basil stirred in at the end is optional but adds a bright, herbal finish that rounds everything out. Since every ingredient here is naturally free of gluten, there's no swapping or substituting required — just a clean, bold sauce that works over your favorite gluten-free pasta, polenta, or even as a dipping sauce for bread. It serves four and comes together in well under 30 minutes, which means weeknight dinners just got a serious upgrade.
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes, plus more to taste
- 1 can (28 oz) whole peeled san marzano tomatoes
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Heat the olive oil in a large saucepan over medium heat until it shimmers. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2 minutes. Watch closely — the garlic can brown quickly.
- 2
Pour the canned tomatoes and their juices into the pan. Using a wooden spoon, crush the tomatoes against the side of the pan until broken into rough, uneven pieces.
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