One-Pot Diavola Spicy Pasta (Printer-friendly)

Spicy Italian pasta with herbs and red pepper flakes cooked in one pot for a bold flavorful meal.

# Required Ingredients:

→ 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 Steps:

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 an additional 2 minutes until fragrant.
03 - Add canned diced tomatoes with their juices, pasta, water or vegetable broth, Italian seasoning, crushed red pepper flakes, smoked paprika, salt, and black pepper. Stir thoroughly to combine.
04 - Bring the 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 is absorbed.
05 - Remove from heat and stir in grated Parmesan cheese and optional lemon zest. Adjust seasoning as needed.
06 - Plate the pasta and garnish with freshly chopped parsley or basil and extra Parmesan cheese.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, so cleanup is nearly nonexistent and you can relax while it bubbles away.
  • The heat from red pepper flakes builds gradually, making each bite warm and exciting without overwhelming your palate.
  • It tastes like you spent an hour layering flavors, but the whole thing comes together in thirty minutes.
02 -
  • Stir the pasta frequently during the simmer, especially in the last few minutes, or it will stick to the bottom of the pan and scorch.
  • If the liquid evaporates too quickly and the pasta isn't quite tender, add a splash more water or broth and keep cooking.
  • Let the dish rest off the heat for a minute after stirring in the cheese, it thickens slightly and the flavors meld together beautifully.
03 -
  • Use a deep skillet or Dutch oven with a wide surface area, it helps the liquid evaporate evenly and prevents overflow.
  • Taste the pasta a minute or two before the timer goes off, you want it al dente because it will continue to soften slightly off the heat.
  • If you love heat, toast the red pepper flakes in the oil for thirty seconds before adding the onion, it intensifies their flavor.
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