One-Pot Diavola Spicy Pasta (Printer View)

A spicy pasta infused with Italian herbs and red pepper flakes cooked together in one pot for vibrant taste.

# Components:

→ 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 - 1.5 tsp crushed red pepper flakes
10 - 1 tsp smoked paprika
11 - 1 tsp salt, or to taste
12 - 0.5 tsp freshly ground black pepper

→ Finishing Touches

13 - 1/3 cup grated Parmesan cheese, plus extra for serving
14 - 2 tbsp chopped fresh parsley or basil
15 - Zest of 0.5 lemon (optional)

# Method:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the chopped onion and cook for 2 to 3 minutes until softened.
02 - Stir in the minced garlic and sliced red bell pepper. Cook for an additional 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 well to combine.
04 - Bring to a boil, then reduce heat and simmer uncovered for 12 to 14 minutes, stirring frequently, until the pasta is al dente and most of the liquid has been absorbed.
05 - Remove from heat. Stir in grated Parmesan cheese and lemon zest if using. Adjust seasoning to taste.
06 - Serve immediately, garnished with chopped fresh parsley or basil and extra Parmesan cheese as desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, so you're not juggling multiple burners or rinsing endless dishes at the end.
  • The red pepper flakes build a warm, manageable heat that tastes sophisticated rather than just spicy for spicy's sake.
  • It's ready in 30 minutes flat, which means weeknight dinners that feel genuinely homemade, not rushed.
02 -
  • Stir frequently during cooking—pasta wants to stick to the bottom of the pot, and those stuck bits, while flavorful, mean unevenly cooked pasta.
  • The heat from the red pepper flakes builds subtly as the dish cools slightly, so taste before adding more; what feels right at the stove might be fiercer in your mouth a minute later.
  • Don't oversalt at the start—you'll taste the full picture only after the Parmesan goes in and the flavors settle together.
03 -
  • Use smoked paprika deliberately—it's what keeps the heat from tasting one-note and gives the dish a subtle depth that makes people ask what your secret ingredient is.
  • Taste the liquid before adding the pasta; if it's under-seasoned at that point, the finished dish will be too, since the pasta absorbs everything as it cooks.
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