One-Pot Diavola Spicy Pasta (Printable Version)

Bold pasta featuring Italian herbs and red pepper flakes cooked together in one pot for vibrant flavor.

# What You 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 (plus extra for serving)
14 - 2 tbsp chopped fresh parsley or basil
15 - Zest of ½ lemon, optional

# How to Make It:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add finely chopped red onion and cook for 2 to 3 minutes until softened.
02 - Stir in minced garlic and thinly sliced red bell pepper. Cook for an additional 2 minutes until fragrant.
03 - Add canned diced tomatoes with their juices, pasta, water or vegetable 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 desired. Adjust seasoning to taste.
06 - Serve immediately, garnished with chopped fresh parsley or basil and additional Parmesan cheese.

# Expert Advice:

01 -
  • Everything happens in one pot, which means less cleanup and more time enjoying actual dinner.
  • The spice builds naturally without ever tipping into overwhelming, and you control exactly how fiery it gets.
  • It tastes like you spent hours on it, but you'll be done in under thirty minutes.
02 -
  • Stir this pasta frequently while it simmers, or the bottom will catch and burn before you realize what's happening—I learned this the costly way.
  • Don't use boiling water if you can use broth instead; the pasta drinks that extra flavor and becomes infinitely more interesting.
  • The heat from red pepper flakes builds as it cooks, so start conservative and taste before you add more; you can always turn up the fire, but you can't turn it down.
03 -
  • Save a cup of pasta water before serving—if the dish sits and tightens up, a splash of that starchy water loosens it right back into silky life.
  • Toast whole red pepper flakes in the oil for 20 seconds before adding anything else and they'll bloom into something more complex and less one-note than usual.
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