One-Pot Diavola Spicy Pasta (Print Version)

A zesty blend of pasta, tomatoes, and Italian spices simmered together for a flavorful one-pot meal.

# What You'll 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
14 - 2 tbsp chopped fresh parsley or basil
15 - Zest of ½ lemon, optional

# How to Make:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened.
02 - Stir in minced garlic and sliced red bell pepper; cook for 2 minutes until fragrant.
03 - Add canned diced tomatoes with juices, penne, water or vegetable broth, Italian seasoning, crushed red pepper flakes, smoked paprika, salt, and black pepper. Stir thoroughly to mix all components.
04 - Bring 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. Stir in grated Parmesan cheese and lemon zest if using. Adjust seasoning as desired.
06 - Serve hot, garnished with fresh parsley or basil and additional Parmesan cheese.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup takes less time than the actual cooking.
  • The pasta absorbs all the spicy, garlicky broth as it simmers, making every bite ridiculously flavorful.
  • You can dial the heat up or down depending on whether you want a tingle or a full-on fire.
  • It uses pantry staples you probably already have, so no last-minute grocery run required.
02 -
  • Stir frequently during the simmer or the pasta will stick to the bottom and you'll end up with a burnt layer that ruins the whole pot.
  • If the liquid evaporates too quickly before the pasta is tender, add a splash more water or broth and keep going.
  • Taste the pasta at the 12-minute mark because different brands cook at slightly different rates, and you want it firm but not crunchy.
03 -
  • Use a wide, shallow pot instead of a tall one so the pasta cooks more evenly and you can stir it without splashing everywhere.
  • Grate your Parmesan fresh instead of using the pre-grated stuff because it melts smoother and tastes sharper.
  • If you love smoky flavors, add an extra pinch of smoked paprika or even a tiny splash of liquid smoke for a deeper, almost grilled taste.
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