One-Pot Diavola Spicy Pasta (Print)

A spicy Italian dish blending herbs and peppers in a convenient one-pot pasta preparation.

# What you'll need:

→ Pasta

01 - 12 oz penne or rigatoni
02 - 4 cups water or low-sodium vegetable broth

→ Vegetables

03 - 1 medium red onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 red bell pepper, thinly sliced
06 - 14 oz canned diced tomatoes

→ Seasonings

07 - 2 tbsp olive oil
08 - 2 tsp Italian seasoning
09 - 1½ tsp crushed red pepper flakes
10 - 1 tsp smoked paprika
11 - 1 tsp salt or to taste
12 - ½ tsp freshly ground black pepper

→ Finishing Touches

13 - ⅓ cup grated Parmesan cheese, plus extra for serving
14 - 2 tbsp chopped fresh parsley or basil
15 - Zest of ½ lemon, optional

# How To Make It:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add finely chopped red onion and cook for 2 to 3 minutes until softened.
02 - Stir in minced garlic and thinly sliced red bell pepper; cook for 2 more minutes until fragrant.
03 - Add canned diced tomatoes with their juices, penne or rigatoni, water or vegetable broth, Italian seasoning, crushed red pepper flakes, smoked paprika, salt, and black pepper. Stir to combine thoroughly.
04 - Bring mixture to a boil, then reduce heat and simmer uncovered for 12 to 14 minutes, stirring frequently, until pasta is al dente and most liquid has been absorbed.
05 - Remove from heat, then stir in grated Parmesan cheese and lemon zest if using. Adjust seasoning to taste.
06 - Plate the pasta hot, garnished with chopped fresh parsley or basil and additional Parmesan cheese as desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, so cleanup is as quick as the meal itself.
  • The heat level is completely adjustable, making it friendly for spice lovers and skeptics alike.
  • The pasta absorbs all the garlicky, tomato-rich broth as it cooks, giving every bite a depth you don't get from draining and saucing separately.
  • It tastes like you spent an hour layering flavors, but you were really just stirring occasionally and letting the pot do the work.
02 -
  • Stir the pasta frequently during the simmer or it will stick to the bottom and you'll end up with a scorched mess.
  • If the liquid evaporates too quickly and the pasta isn't quite tender, add a splash more water or broth and keep cooking.
  • Don't add the Parmesan while the pot is still on the heat or it can clump instead of melting smoothly into the sauce.
03 -
  • Use a wide, shallow pot instead of a tall one so the pasta has room to cook evenly and you can stir without splashing.
  • Taste the sauce before adding the Parmesan, sometimes the tomatoes and broth provide enough salt and you won't need the full amount.
  • If you love heat, toast the red pepper flakes in the olive oil for thirty seconds before adding the onion, it deepens the spice and makes it more complex.
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