Gluten Free Spaghetti Arrabbiata
Arrabbiata is one of those sauces that proves simple ingredients can deliver serious flavor — garlic-infused olive oil, crushed whole tomatoes, and a hit of red pepper flakes come together into something bold, silky, and genuinely satisfying. The heat is adjustable, so you can keep it mild or crank up the pepper flakes if you like things fiery. Swapping in gluten free spaghetti is the only change needed here, and the technique of tossing the pasta directly in the sauce with a splash of starchy cooking water means every strand gets properly coated — no watery, separated sauce on the plate. Store-bought gluten free pasta can sometimes feel like a compromise, but cooking it just to al dente and finishing it in the skillet makes a real difference in texture. The whole thing comes together in well under 30 minutes and serves four, making it an easy weeknight win that doesn't taste like a workaround. A scatter of fresh parsley at the end adds a little brightness, though the sauce is punchy enough to stand on its own.
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Learn more →Ingredients
4 servings
- 12 oz gluten free spaghetti
- 1 tsp salt, plus more for pasta water
- ¼ cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes, or more to taste
- 1 can (28 oz) whole peeled tomatoes
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil over high heat.
- 2
While the water heats, pour the olive oil into a large skillet and add the sliced garlic. Set the skillet over medium-low heat and cook, stirring occasionally, until the garlic is pale golden at the edges and fragrant, about 4–5 minutes. Watch closely — garlic can brown quickly and turn bitter.
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