Gluten-Free Arrabbiata Pasta
By the Gluten Free Recipes team ·
Ignite your taste buds with this vibrant gluten-free arrabbiata pasta, featuring a rich, spicy tomato sauce clinging perfectly to tender rice pasta. The slight chew of the rice pasta provides a satisfying base for the bold flavors of chili and garlic, creating a truly comforting and flavorful meal.
At a glance: This easy dinner recipe yields 4 servings in about 50 minutes (15 min prep, 35 min cook). It uses 10 ingredients — including gluten-free rice pasta, olive oil, garlic — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Arrabbiata Pasta: When preparing this dinner recipe, to prevent cross-contamination with gluten, ensure all cooking surfaces, utensils, and ingredients are thoroughly cleaned before preparation. Always check labels for hidden gluten, as formulations can change In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Arrabbiata Pasta: This recipe is naturally gluten-free by using rice pasta and ensuring all other ingredients are certified gluten-free. It avoids all gluten-containing grains.
Ingredients
- 1 lb Gluten-free rice pasta
- 2 tbsp Olive oil
- 4 cloves Garlic, thinly sliced
- 1/2 tsp Red pepper flakes (or more, to taste)
- 1 can (28 oz) Crushed tomatoes
- 1/4 cup GF vegetable broth
- 1 tsp Dried oregano
- 1/2 tsp Salt, or to taste
- 1/4 tsp Black pepper, or to taste
- 2 tbsp Fresh basil, chopped (for garnish)
Instructions
- 1
Cook the Gluten-free rice pasta according to package directions until al dente, which typically takes about 8-12 minutes. Drain the pasta, reserving about 1 cup of the starchy pasta water, and set aside.
- 2
While the pasta cooks, heat the Olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced Garlic and Red pepper flakes, sautéing for about 1-2 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
- 3
Pour in the Crushed tomatoes and GF vegetable broth, then stir in the Dried oregano, Salt, and Black pepper. Bring the sauce to a simmer, then reduce the heat to low and let it cook for at least 20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
- 4
Add the cooked Gluten-free rice pasta to the arrabbiata sauce. Toss gently to coat the pasta evenly with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- 5
Serve the Gluten-Free Arrabbiata Pasta immediately, garnished generously with fresh chopped Basil. This dish is best enjoyed hot, with its vibrant colors and aromatic steam promising a delicious meal.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Rinse rice until the water runs clear to remove surface starch and prevent clumping.
Learn More
Celiac-safe recipe development and testing since 2026
Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.
