"This sauce includes shrimp and scallops, best served with linguine pasta." — MARBALET
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olive oil, divided
whole peeled tomatoes with liquid, chopped
1 1/2 teaspoons
crushed red pepper flakes
1 (16 ounce) package
small shrimp, peeled and deveined
chopped fresh parsley
5 stars for simple ingredients that contribute to a flavorful pasta dish. For ease I substituted diced tomatoes for whole peeled tomatoes, added 1/2 cup of white wine, 1/2 tsp of oregano and cut back on the red pepper flakes to 3/4 tsp, brought the mixture to a boil, and then simmered until the sauce thickened and reduced down, around 30 - 40 minutes. Added the shrimp and scallops to the sauce the last 5 minutes and let the heat cook the seafood (saves an additional pot to clean). Any type of seafood, mussels, clams, etc., would do well in this dish. Prior to serving stir in Italian parsley (flat leaf parsley) and 3 tbsp of fresh basil. Buon Apetito!
i used diced peeled tomatoes with liquid from a can to save time. it needed a little something so i splashed in a bit of red wine, added basil, and sauteed onions. tasted good.
This is not the original recipe I used in years past, but it is close. I recommend the following minor modifications: fresh roma tomatos, not canned--(Blech!) a half cup of diced red pepper strips while sauteing the garlic. Then a dash of half and half and capers at the end to thicken and give depth and body. Finally, I grate fresh parmeasean and black pepper at serving time. This made it much better in my family's opinion. Sorry, no photos, the diners ate it before I could get out the camera. They nearly ate it right from the pot on the stove! I served with white bean salad and a bottle of chianti and a hot loaf of foccachia with olive oil and fresh canollis for dolche!
I substituted 28 oz. crushed tomatoes. Only 1/4 tsp. crushed red pepper flakes was spicy enough for us; I think 1 tsp. would have been atomic. I'd suggest adding a smaller amount of the crushed red pepper flakes to start, tasting it, & then adding the amount that you (& your family) would prefer. You can always add more seasoning as needed but if it's too much, the recipe could be ruined. Also I just added the scallops & defrosted shrimp to the sauce at the end without cooking them in olive oil first. I served the dish over half a lb. of whole wheat angel hair pasta. Next time, I'm going to try adding some red wine to the sauce for a little extra flavor.
I've made this 3 or 4 times in the past couple months and it is just the greatest! I also added mussels to mine and this recipe is just so awesome! I also added a little red wine...to die for! My son who goes to college about 4 hours away called me up one day and said, "Mom, I'm coming up tomorrow for the weekend...PLEASE make that spicy mussel stuff!" Of course, he was referring to this recipe. We all loved it! Thanks
This was an excellent , simple to make recipe. I did add a can of Rotelle Habanero diced tomatoes to it because we like things REALLY hot, as well as a pinch of sugar for a little background flavor contrast. I doubled the recipe, and added the cooked al dente pasta to the skillet and tossed with the sauce for several minutes before serving. This allows the flavor to be absorbed into the linguine, as well as topping it with the sauce.
Couldn't ask too much more from a recipe! Quick! Easy! Low fat (I reduced the amount of oil and salt I used) thus a great Weight Watcher meal! I add shrimp/scallops/etc. if I have them on hand, but I use this as one of the staple meals to help use up any firm fleshed fish my hubby brings home from fishing trips! I just cut it up in bite sized chunks and it works great for us!
Two words-SIMPLE and GOOD. I used 28 oz can of crushed tomatoes as someone suggested. I only did 1/2 tsp of red pepper but will increase it next time. If you like alot of sauce on your pasta you may want to double the sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Fra Diavolo Sauce With Pasta
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 80
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