Fra Diavolo Sauce
This vibrant Fra Diavolo sauce is a celebration of fresh, bold flavors. Unlike many heavy cream-based alternatives, this version relies on the natural sweetness of ripe tomatoes and the aromatic depth of sautéed bell peppers, onions, and garlic. The crushed red pepper provides a warm, lingering heat that dances on the palate without overwhelming the delicate taste of the fresh ingredients. It’s a sauce that feels both rustic and refined, with a texture that is chunky yet smooth enough to coat every strand of pasta. This sauce is the ultimate companion for summer seafood dishes, particularly lobster or shrimp, but it also pairs beautifully with grilled fish or a simple bed of linguine. It’s the kind of dish that brings a touch of Italian passion to your dinner table, making any meal feel special and inviting.
Description
This vibrant Fra Diavolo sauce is a celebration of fresh, bold flavors. Unlike many heavy cream-based alternatives, this version relies on the natural sweetness of ripe tomatoes and the aromatic depth of sautéed bell peppers, onions, and garlic. The crushed red pepper provides a warm, lingering heat that dances on the palate without overwhelming the delicate taste of the fresh ingredients. It’s a sauce that feels both rustic and refined, with a texture that is chunky yet smooth enough to coat every strand of pasta. This sauce is the ultimate companion for summer seafood dishes, particularly lobster or shrimp, but it also pairs beautifully with grilled fish or a simple bed of linguine. It’s the kind of dish that brings a touch of Italian passion to your dinner table, making any meal feel special and inviting.
Ingredients
- 1/3 olive oil
- 1/2 green bell pepper, seeded and chopped
- 2 garlic, minced
- 1/2 onion, minced
- 2 chopped fresh parsley
- 4 ripe tomatoes, peeled, seeded and chopped
- 3 tomato paste
- 1/4 crushed red pepper (or more to taste)
- to taste salt
Directions
- 1 In a large, heavy saucepan, heat the olive oil over medium heat.
- 2
Add the chopped green bell pepper, minced onion, and minced garlic.- 3
Sauté until the vegetables are soft and translucent, about 5 to 8 minutes. Be careful not to brown the garlic.- 4
Lower the heat to prevent burning.- 5
Stir in the chopped tomatoes, tomato paste, chopped parsley, and crushed red pepper.- 6
Simmer the mixture for 1 minute to combine the flavors.- 7
Reduce the heat to very low.- 8
Add salt to taste.- 9
Simmer gently over very low heat for 45 minutes, stirring occasionally to prevent sticking.- 10
Remove from heat and serve immediately over cooked pasta with seafood or grilled fish.NoteTraditionally served with fresh lobster added just before pouring over linguine. Also excellent with shrimp, clams, or grilled fish.
For a smoother texture, blend the sauce briefly with an immersion blender after simmering.
Adjust the amount of crushed red pepper to control the heat level according to your preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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