Fra Diavolo Sauce (Spicy Tomato Sauce Recipe)

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Fra Diavolo Sauce (Spicy Tomato Sauce Recipe)

Looking for a way to spice up dinner without much fuss? Fra Diavolo sauce is the answer—bright, lively, and just the right amount of fiery. Whether you love bold Italian flavors or just want a dinner that feels special on a weeknight, this spicy tomato sauce delivers. Fra Diavolo translates to “Brother Devil,” a playful nod to its kick of heat. The origins tie back to the southern reaches of Italy, where chili and seafood go hand in hand.

Let’s explore what makes Fra Diavolo sauce stand out, from its classic ingredients to its countless variations, step-by-step cooking instructions, storage guidance, serving ideas, and pro tips for tailoring the recipe to your taste.

What is Fra Diavolo Sauce?

Fra Diavolo sauce is a spicy tomato sauce blended with aromatics and often paired with seafood—shrimp being the most common. You can toss it with pasta, ladle it over grilled fish, or spoon it alongside crusty bread. Its appeal lies in the balance between the rich tomato base, warming garlic, zesty pepper flakes, and the sweet brininess of shrimp. This sauce comes together in less than an hour but tastes like it simmered all day.

Key Ingredients for Fra Diavolo Sauce

A handful of simple, bold-flavored ingredients define Fra Diavolo sauce. Here’s what you’ll need:

• Olive oil: Used to sauté garlic and cook shrimp.
• Garlic cloves: Essential for depth and aroma.
• Crushed tomatoes: Canned whole peeled tomatoes work well. Don’t drain; the liquid is valuable for the sauce’s richness.
• Salt: Enhances all the flavors.
• Crushed red pepper flakes: Brings the signature heat.
• Raw shrimp: Peel and devein before cooking. Opt for large or medium size.
• Fresh parsley: Brightens the sauce and adds freshness.
• Linguine pasta: Traditionally paired with seafood sauces; however, other pasta shapes work just fine.

Want to put your own spin on things? Some cooks add shallots for sweetness, use fresh tomatoes when in season, or include a splash of white wine or lemon zest. The backbone, however, is the marriage of spicy tomato and seafood.

Ingredient Table

Step-By-Step: How to Make Fra Diavolo Sauce

This sauce is so straightforward that it’s easy to memorize. Here’s a detailed breakdown to help you navigate each step like a pro.

1. Start the Tomato Sauce Base

• Pour olive oil into a large skillet and heat over medium.
• Add minced garlic. Stir until fragrant (about 30 seconds). Avoid browning.
• Add the crushed tomatoes with their juices.
• Sprinkle in salt and red pepper flakes. Stir to combine.
• Let the sauce simmer on low heat, uncovered, for 25-30 minutes. Stir now and then to prevent sticking.

Tip: If you want a chunkier sauce, crush tomatoes by hand. For smooth sauce, break them down more during simmering.

2. Boil the Pasta

• Bring a large pot of salted water to a rolling boil.
• Add the linguine and cook until al dente (about 8-10 minutes).
• Before draining, scoop out a cup of the pasta water. Set aside.
• Drain the pasta but do not rinse. This helps sauce cling to the noodles.

3. Cook the Shrimp

• In a separate skillet, heat the remaining tablespoon of olive oil over medium-high.
• Add shrimp in a single layer. Stir and cook until pink and just opaque (about 2 minutes per side).
• Do not overcook—shrimp turn rubbery quickly.

4. Combine and Finish

• Fold the cooked shrimp into the tomato sauce.
• Stir in chopped fresh parsley. Simmer together for 3-4 minutes, just until flavors meld.
• If sauce is too thick, stir in a splash of reserved pasta water.

5. Serve

• Divide cooked pasta among plates.
• Spoon the shrimp and spicy tomato sauce generously over the noodles.
• Garnish with more parsley and, if you’d like, a sprinkling of Parmesan or a squeeze of lemon.

Customizing Fra Diavolo Sauce

What’s great about this sauce is how easily you can adapt it. Here are ideas to make it your own:

• Seafood swaps: Use scallops, pieces of crab, or firm white fish.
• Vegetarian option: Skip the seafood and toss in sautéed mushrooms, fennel, or roasted peppers.
• Turn up the heat: Add diced fresh chili pepper or more red pepper flakes. Calabrian chilis offer an authentic twist.
• Herbs: Basil or oregano gives a herbal lift.
• Add wine: Deglaze the pan with dry white wine after sautéing garlic for depth and acidity.
• Richness: Stir in a small knob of butter at the end for extra gloss.

Feel free to experiment, knowing that the core balance of heat, acidity, and umami is what makes this sauce shine.

Pro Tips for Perfect Fra Diavolo

• Use fresh garlic. Jarred loses punch.
• Don’t rush the simmer. Gentle bubbling sweetens the tomatoes and blends the flavors.
• Reserve pasta water. A little starchy water helps the sauce cling and stay silky.
• Timing is key for shrimp. Two minutes on high heat is enough—watch closely.

Example: If you’re worried about overcooking shrimp, pull the pan off the heat as soon as they turn pink and finish cooking them in the hot sauce.

Serving Suggestions

Fra Diavolo sauce offers more than one way to shine. Classic pasta is just the beginning:

• Spoon the sauce over a flaky grilled fish fillet.
• Pair with spaghetti squash for a lighter, gluten-free meal.
• Offer with crusty sourdough for dipping, letting the spicy, garlicky sauce soak in.

You can also add steamed mussels or clams at the end for a celebratory seafood pasta.

Storing and Freezing Fra Diavolo Sauce

If you have leftovers, here’s how to make them last:

Refrigerating

• Store sauce and pasta separately in airtight containers.
• Use within 2-3 days for best texture and flavor.

Freezing

• Freeze only the sauce (without pasta) for up to 3 months.
• Always let sauce cool before transferring to a freezer-safe container.
• Label with the date.

When ready to serve, thaw in the fridge overnight, then gently reheat on the stove. Cook fresh pasta for serving. If the sauce looks thick, add a splash of water.

Note: For food safety, avoid freezing the sauce if made with previously frozen shrimp.

Reheating

• Warm sauce over medium heat. Stir gently; avoid boiling shrimp.
• If microwaving, use short bursts at 50% power—this helps keep shrimp from toughening.

Frequently Asked Questions

Can I make Fra Diavolo sauce in advance?
Yes—prepare the tomato base up to two days ahead. Cook shrimp and pasta just before serving.

How spicy is Fra Diavolo sauce?
You control the heat. Start with less pepper and add more to suit your taste.

Is this recipe gluten-free?
Use gluten-free pasta, and the rest of the sauce naturally fits a gluten-free diet.

Fra Diavolo sauce proves that you don’t need complex ingredients for bold results. Tomato, garlic, and red pepper create the base, while shrimp brings the dish to the edge of indulgence. From busy weeknights to special gatherings, spicy Fra Diavolo sauce is a rewarding meal—easy to master, endlessly customizable, and always delicious.