By my standards of spice, this pasta diablo sauce is mild; yet, it is the perfect amount of heat for Quinn and Nancy. It is incredibly filling when topped with shrimp, Pecorino cheese, and some parsley.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 10 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 4 |
Ingredients
- 1 teaspoon olive oil
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- salt and ground black pepper to taste
- 2 (14.5 ounce) cans no-salt-added diced tomatoes
- ½ cup white wine
- ½ cup chopped fresh parsley, divided
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 8 ounces whole-wheat spaghetti
- 12 ounces cooked shrimp
- ½ cup grated Pecorino-Romano cheese, or to taste (Optional)
Instructions
- Heat oil in a Dutch oven over medium-high heat. Cook and stir green bell pepper, yellow bell pepper, onion, and garlic in hot oil until tender, 5 to 7 minutes. Season mixture with salt and pepper.
- Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into bell pepper mixture; bring to a boil, reduce heat to low, and put a cover on the Dutch oven. Cook, occasionally stirring, until tomatoes break down, about 2 hours.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until nearly cooked through, about 10 minutes; drain.
- Stir drained pasta and cooked shrimp into tomato sauce; cook until pasta is cooked completely through yet firm to bite, 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 164 mg |
| Dietary Fiber | 12 g |
| Protein | 29 g |
| Saturated Fat | 1 g |
| Sodium | 223 mg |
| Sugars | 11 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it with zero changes to the recipe!
In a recipe like this, it’s much better to use raw shrimp which will absorb the flavor of the sauce as well as add another dimension to the sauce. Simply add the raw shrimp to the sauce a few minutes before the end of the sauce’s cooking time. Also, there is no need to cook the sauce for two hours. 30-45 minutes should be more than enough time.
Really good, and 2 hours was not necessary. I made it twice within a month, and it tasted no differently from when I simmered it for 30 minutes.
I decided I wanted something different for my family for dinner. I was quite disappointed. It lacked flavour to start. Mainly because of the two cans of no-salt-added diced tomatoes and not enough of the basil, oregano and red pepper flakes. I also found the sauce to have too much liquid. If I was to make this next time, I would add two cans of Italian diced tomatoes, draining half of one of the cans. I would then add a garlic tomato paste to help thicken up the sauce a bit and again add more flavour. I would also use more pepper and a wee bit more salt, not too much salt because now you are getting the salt from the tomatoes. I would also increase the amounts of the basil, red pepper flakes and oregano. Finally, I would use a tofu based noodle rather than whole wheat. There wasn’t enough of the noodle for the sauce. You could add the whole box, but you would then increase your calories. I think with those changes, it would feel more like a pasta sauce and less like a soup.
Easy to prepare, broiled the raw shrimp and used brown rice pasta. Excellent flavor.
my husband loved this!! my kids liked it but wanted it to have a little less spice for the next time!
I went by this recipe to the letter! It was amazing!
Fantastic recipe! Instead of using diced tomatoes I used stewed ones.
This turned out great. I used dry parsley and Italian seasoning which was a good substitute for the fresh. I also added a small can of tomato sauce to round out the flavors.
Good
I did not make changes. And yes I will make it again. My family really liked it.
I’ve made this twice now, following the recipe as stated, and we love it! It’s a new favorite.
Not much flavor for such a long cooking time, and I even doubled the basil and oregano. I probably won’t make this one again.
I used Jalapeño Diced Tomatoes, added mushrooms and some sugar in the raw-was a little tart for me. Used Vegetable Penne pasta.
Excellent everyone loved it
Added mushrooms and tomato sauce because I used left over prime rib from christmas. The family loved it! Thanks. I will be making this again with the shrimp. Cant wait to try it.
Yum. Just enough heat, plenty of flavor. Used several veggies and herbs from the garden so it was extra special. Next time I plan to spiralize zucchini rather than using pasta.
My husband & I loved this! Only changes were, simmered for 30 minutes, only had one can chopped tomatoes so added one ripe tomato plus one can tomato sauce. Used whole wheat pasta. Pretty spicy like we like. If you have concerns, cut back half on the red pepper flakes.
This was a great dish. Spicy and refreshingly delicious. I made this for date night and both my husband and I enjoyed it. The two changes I made are using an orange pepper instead of a green one because that’s what was in our fridge and adding 4oz of Clamato. I was unable to simmer for two hours so I boiled it a bit more aggressively and needed to add some liquid.
I really liked this, but my husband found it too spicy for his taste. Next time I make this, I will cut back on the crushed red pepper.
I was short on time, so I wasn’t able to simmer for 2 hours, but it was fantastic. It had some kick, probably just enough. This recipe could be easily adapted for many tastes. You could add in bacon or broccoli or mushrooms, as some have suggested and this would be just elevated to a new level. Topping with cheese is essential.