One-Pot Diavola Spicy Pasta (Print Version)

Bold Italian pasta with red pepper flakes, herbs, and a touch of Parmesan, all cooked in one pot for ease.

# What to Use:

→ 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)

# How to Prepare:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped red onion and cook for 2 to 3 minutes until softened.
02 - Stir in 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 broth, Italian seasoning, crushed red pepper flakes, smoked paprika, salt, and black pepper. Stir thoroughly to combine.
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 to taste.
06 - Serve immediately, garnished with chopped fresh parsley or basil and additional Parmesan cheese as desired.

# Expert Advice:

01 -
  • Everything cooks in one pot so theres no juggling boiling water and simmering sauce while your kitchen turns into a disaster zone.
  • The heat builds slowly with smoked paprika backing up the red pepper flakes so it tastes complex instead of just aggressive.
  • Leftovers somehow get better overnight when the spice mellows and the pasta soaks up every last bit of flavor.
02 -
  • Stir the pot every few minutes or the pasta on the bottom will stick and burn, I learned this the hard way when I walked away to answer a phone call and came back to a scorched mess.
  • If the liquid evaporates too fast and your pasta is still firm, add a splash of water or broth and keep simmering because undercooked pasta will ruin the whole dish.
03 -
  • Use a deep skillet or Dutch oven with high sides so you have room to stir without flinging tomato sauce all over your stovetop.
  • Grate your Parmesan fresh from a block instead of using pre grated because it melts smoother and tastes sharper.
  • Add the lemon zest at the very end to keep the citrus oils bright and aromatic instead of cooking them off.
Go Back