Fra Diavolo sauce is a classic Italian-American dish that combines spicy and savory flavors. It is typically served with linguine, but can also be used with other types of pasta. The sauce is made with a base of tomatoes, garlic, onions, and peppers. It is then flavored with a variety of spices, including red pepper flakes, oregano, basil, and parsley. The sauce is typically simmered for several hours to allow the flavors to develop. Fra Diavolo sauce is a delicious and flavorful dish that is sure to please everyone at the table.
Here are our top 10 tried and tested recipes!
SEAFOOD LINGUINE FRA DIAVOLO
Seafood Linguine Fra Diavolo is an easy Italian 4 ingredient, 20 minute recipe with seafood and pasta in a spicy red sauce.
Provided by Elizabeth Lindemann
Categories Pasta
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pot of heavily salted water to a boil and cook linguine according to directions until one minute before al dente.
- Pat seafood dry with a paper towel. (If using frozen seafood, make sure it's completely defrosted.)
- Heat the olive oil (2 tablespoons) in a large deep skillet or pot over medium heat. Add the seafood (16 oz.) and the crushed red pepper (1/2 -1 teaspoon) and sauté until seafood is cooked through, about 5-6 minutes (or if already cooked, heated through, about 3-4 minutes).
- Add marinara sauce (24 oz.) and parsley (2 tablespoons, if using) to the seafood in the skillet and heat through. If it's ready before the pasta is done, turn off heat and cover to keep it warm.
- When pasta is finished cooking to 1 minute before al dente, transfer it directly to the skillet with tongs, as well as 1/2 cup of the pasta cooking water, and toss to coat. Heat for about 1-2 more minutes, until the pasta is finished cooking to al dente and the sauce thickens and coats the pasta well (you can add more pasta water 1/4 cup at a time if it seems dry at all).
- Serve with an extra drizzle of olive oil, parmesan cheese, parsley, black pepper, and more crushed red pepper if desired.
Nutrition Facts : Calories 319 kcal, Carbohydrate 47 g, Protein 20 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 143 mg, Sodium 892 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
FRA DIAVOLO SAUCE WITH PASTA
Steps:
- In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.
Nutrition Facts : Calories 334.7 calories, Carbohydrate 46.3 g, Cholesterol 51.8 mg, Fat 8.9 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.3 g, Sodium 655 mg, Sugar 4.1 g
SEAFOOD LINGUINE FRA DIAVOLO
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Bring a large 1-gallon pot of water to a boil, add 2 tablespoons of the salt to the pot and place the pasta in it. Cook, stirring occasionally, until al dente, about 10 minutes. Drain and then transfer pasta to a large bowl and drizzle with 1 tablespoon of the olive oil. Toss to coat the pasta well, then set aside.
- As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the remaining olive oil. Once hot add the red jalapenos. Season the shrimp with 2 teaspoons of the Essence, add the shrimp to the pan and cook for 1 minute. Turn the shrimp over and cook another minute. Remove the shrimp from the pan and set aside as you prepare the sauce.
- Place the onions in the pan and cook until wilted, about 3 to 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce briefly, then add the clams to the pan. Cover the pan and cook the clams for 1 minute, remove the lid, add the mussels to the pan and replace the cover. Cook the mussels for 2 minutes, remove the lid and season the calamari with the remaining 1 teaspoon of Essence before adding them to the pan along with the seared shrimp and the pasta. Continue to cook the pasta, tossing to blend the pasta with the sauce, and season with the remaining 1 1/4 teaspoons of the salt, about 2 minutes. Garnish the pasta with the chopped parsley and cheese and serve.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
SHRIMP & LINGUINE FRA DIAVOLO
Steps:
- Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
- Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
- Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.
SHRIMP FRA DIAVOLO
Provided by Giada De Laurentiis
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.
FRA DIAVOLO SAUCE WITH LINGUINE
Steps:
- Heat crushed garlic and 2 tablespoons olive oil in a large saucepan over medium heat until garlic starts to sizzle. Stir in tomatoes, red pepper flakes, oregano, basil, and salt. Bring to a boil, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops. Cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from heat.
- Stir shrimp, scallops, mussels, and parsley into tomato mixture. Cook until sauce begins to bubble and mussels open, about 7 minutes. Pour sauce over linguine and serve.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 50.8 g, Cholesterol 64 mg, Fat 9 g, Fiber 4 g, Protein 22.3 g, SaturatedFat 1.3 g, Sodium 849.3 mg, Sugar 6.4 g
CALAMARI FRA DIAVOLO OVER LINGUINE RECIPE BY TASTY
In this classic Italian pasta dish, tender squid rings and tentacles simmer in a thick and spicy tomato sauce-fra diavolo means "brother devil" in Italian. Toss it with linguine, top with more parsley and red pepper flakes, and serve family style. We recommend using clam juice to enhance the seafood flavor, but chicken stock works too!
Provided by Betsy Carter
Categories Dinner
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of well-salted water to a boil of medium-high heat.
- While the water is boiling, make the sauce: In a separate large pot, heat the olive oil over medium heat until shimmering. Add the onion and ½ teaspoon salt and sauté for 4-6 minutes, stirring occasionally, until the onion is softened and translucent. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute, until the garlic is fragrant.
- Add the tomato paste and mix until evenly combined with the aromatics. Cook for 6-8 minutes, stirring occasionally, until the tomato paste has darkened and thickened. It is okay if some of the paste begins to stick to the bottom of the pot. Deglaze with the red wine and clam juice, scraping up any browned bits. Simmer for 4-6 minutes, until the liquid is reduced by half.
- Add the whole peeled tomatoes and, using a potato masher, break up the tomatoes into bite-sized chunks. Bring the sauce to a simmer.
- Add the calamari and stir to coat in the sauce. Reduce the heat to medium-low and simmer for about 25 minutes, until the calamari is very tender and the sauce has thickened. Season with the remaining teaspoon of salt, plus more to taste.
- When the calamari has 6-8 minutes cooking time left, drop the linguine into the boiling water and until just shy of al dente. Reserve ¼ cup (60 ml) of the pasta water.
- Using tongs, transfer the linguine directly to the calamari sauce. Add the reserved pasta water and toss well to combine. Cook for 2-3 minutes, until the linguine is al dente and well coated in the sauce. Remove the pot from the heat and stir in the lemon juice and half of the parsley.
- Transfer the pasta to a large serving platter and garnish with remaining parsley and red pepper flakes.
- Enjoy!
Nutrition Facts : Calories 759 calories, Carbohydrate 109 grams, Fat 21 grams, Fiber 7 grams, Protein 28 grams, Sugar 10 grams
CHEF JOHN'S SHRIMP FRA DIAVOLO
This recipe features the devilishly delicious shrimp fra diavolo, or 'shrimp brother devil' if we are being literal for comic effect. It's really good and turns any pile of pasta or rice into a memorable meal. Some people like to add a little lemon, but I don't think it needs it unless your wine is too sweet.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
- Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until browned on one side, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a bowl.
- Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in hot skillet until onions are slightly golden and just becoming translucent; 2 to 4 minutes. Add garlic and oregano to onion; cook and stir until fragrant, 15 to 30 seconds.
- Pour white wine into onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
- Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce and season with salt, red pepper flakes, and Aleppo pepper flakes.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 12.5 g, Cholesterol 172.6 mg, Fat 8.2 g, Fiber 2.7 g, Protein 20.8 g, SaturatedFat 1.3 g, Sodium 906.6 mg, Sugar 2 g
SEAFOOD FRA DIAVOLO WITH PASTA
This is a recipe I found on AllRecipes. I've changed it a bit to suit my family's tastes. It is a WONDERFUL sauce that truly enhances the seafood you use in it. I choose to use primarily scallops and calamari rings with a bit of shrimp in it, however, you can probably add any seafood you like to it and still have it come out wonderful! Serve this one up with some fresh bread and you'll be in heaven!
Provided by RedVinoGirl
Categories One Dish Meal
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, heat 2 tablespoons of the olive oil with the garlic and shallots over medium heat.
- When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.
- Season with salt and red pepper.
- Bring to a boil.
- Lower the heat, add the red wine and tomato paste and simmer for 30 minutes, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil.
- Cook pasta for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
- Add the shrimp, calamari and scallops.
- Cook for about 4 minutes (or until done), stirring frequently, or until the shrimp turn pink.
- Add seafood to the tomato mixture, and stir in the parsley.
- Cook for 3 to 4 minutes, or until the sauce just begins to bubble.
- Serve sauce over pasta.
CALAMARI FRA DIAVOLO OVER LINGUINE
I like calamari, but only the rings (nothing with tentacles please). I found some frozen calamari rings in the Seafood Department of my supermarket and bought them on impulse. I then had to figure out what to do with them, rather than just fry them. Here's what I came up with.
Provided by JackieOhNo
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat; add red onion and saute until tender, about 5-10 minutes. Add bay leaf and garlic; cook for an additional minutes (do not let garlic burn).
- Add calamari and saute for 2 minutes or so, until lightly colored. Add white wine, and cook for 3-4 minutes, until liquid is reduced. Add salt, red pepper,and marjoram; stir to combine. Add marinara sauce, bring to a slow simmer, then cover and cook gently for 20-30 minutes.
- Meanwhile, cook linguine according to package directions.
- When sauce is done, stir in fresh basil then spoonover linguine and serve.
Nutrition Facts : Calories 822.6, Fat 19.1, SaturatedFat 3.6, Cholesterol 269.1, Sodium 1496.8, Carbohydrate 120.4, Fiber 9.6, Sugar 22.5, Protein 36.7
Tips:
- Use fresh seafood: The fresher the seafood, the better the sauce will taste. If you can, buy seafood that was caught the same day you plan to make the sauce.
- Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
- Use a good quality olive oil: Olive oil is the base of the sauce, so it's important to use a good quality oil. Look for an extra virgin olive oil that has a fruity flavor.
- Don't be afraid to add some heat: Fra Diavolo sauce is supposed to be spicy, so don't be afraid to add some heat. You can do this by adding more chili flakes, cayenne pepper, or chopped chili peppers.
- Serve the sauce over pasta: Fra Diavolo sauce is traditionally served over pasta. Linguine, spaghetti, and fettuccine are all good choices.
Conclusion:
Fra Diavolo sauce is a delicious and easy-to-make sauce that is perfect for a quick and easy meal. It's also a great way to use up leftover seafood. So next time you're looking for a new pasta recipe, give Fra Diavolo sauce a try. You won't be disappointed!
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