One-Pot Diavola Spicy Pasta (Printable)

A bold, spicy pasta with Italian herbs and Parmesan, cooked all together in a single pot.

# 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:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add finely chopped red onion and cook for 2-3 minutes until softened.
02 - Incorporate minced garlic and sliced red bell pepper, cooking for an additional 2 minutes until fragrant.
03 - Add canned diced tomatoes with their juice, pasta, water or vegetable broth, Italian seasoning, crushed red pepper flakes, smoked paprika, salt, and black pepper. Stir thoroughly to combine.
04 - Bring the mixture to a boil, then reduce heat and simmer uncovered for 12-14 minutes, stirring frequently, until pasta reaches al dente texture and most liquid is absorbed.
05 - Remove from heat. Stir in grated Parmesan cheese and lemon zest if desired. Adjust seasoning as needed.
06 - Serve hot, garnished with fresh parsley or basil and additional Parmesan cheese if preferred.

# Expert Advice:

01 -
  • Everything cooks in one pot, so theres no colander, no extra pan, and almost no cleanup.
  • The pasta absorbs the cooking liquid directly, which means every bite tastes like the sauce instead of sitting next to it.
  • You control the heat level completely, so it can be gently spicy or properly fiery depending on your mood.
  • It comes together faster than ordering takeout and tastes like youve been simmering something all day.
02 -
  • Stir frequently during the simmer, especially in the last few minutes, or the pasta on the bottom will stick and scorch.
  • If the liquid evaporates before the pasta is tender, add a splash more water or broth and keep cooking.
  • Taste the pasta before you pull it off the heat, it should have a slight bite and the sauce should cling to it, not pool around it.
  • The Parmesan will thicken the sauce as it melts, so add it off the heat or it can turn gummy.
03 -
  • Use a pot thats wider than it is tall so the pasta has room to spread out and cook evenly without clumping.
  • Grate your own Parmesan fresh, it melts smoother and tastes sharper than the pre-grated kind.
  • If you like smoky heat, add a pinch of chipotle powder along with the red pepper flakes for a deeper, more layered burn.
  • Save a little pasta water before stirring in the cheese, you can use it to loosen the sauce if it gets too thick.
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