One-Pot Diavola Spicy Pasta (Printable Version)

Fiery Italian pasta cooked with herbs, red pepper flakes, and fresh vegetables in one pot.

# What You 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)

# Steps:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the finely chopped onion and cook for 2 to 3 minutes until softened.
02 - Stir in the minced garlic and thinly sliced red bell pepper. Cook for 2 minutes until fragrant.
03 - Add 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. Stir frequently until pasta is al dente and most liquid is absorbed.
05 - Remove from heat, then stir in grated Parmesan cheese and lemon zest if using. Adjust seasoning as desired.
06 - Serve hot garnished with chopped fresh parsley or basil and extra Parmesan cheese.

# Expert Pointers:

01 -
  • It genuinely tastes like you've been simmering sauce for hours, even though it takes less than 30 minutes.
  • One pot means less cleanup and more time enjoying your food, which is honestly the best part of cooking.
  • The spice level is entirely in your hands, so everyone gets to eat happy.
02 -
  • Stir frequently during the simmer so the pasta cooks evenly and doesn't glue itself to the bottom of the pan—this isn't set-it-and-forget-it cooking.
  • Add the Parmesan off the heat, not while the pasta is still boiling, or the cheese will become grainy and bitter instead of creamy and luxurious.
  • The amount of red pepper flakes is your choice, and there's no shame in starting small and adding more as you taste.
03 -
  • Keep the heat at a true medium-low simmer rather than a rolling boil, or the pasta will turn to mush before the sauce is ready.
  • If your pasta is done but liquid remains, turn the heat up briefly to evaporate it, or add a spoonful more if it looks too thick.
  • Make this for people you like, because it's the kind of dish that makes people feel cared for without being fussy.
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