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Pasta alla Diavola is a traditional first course that is prepared with a few simple ingredients but full of flavor. A quick and easy recipe that boasts many variations and versions handed down from family to family. You probably know this sauce by the name “Fra Diavolo”: they’re basically the same thing, a spicy (hence the name “diavolo”, devil) sauce for pasta. Also, as a side note: in Italy this sauce it’s not used on fish.
Today we’re gonna teach you how to make an authentic Pasta alla Diavola with a recipe that you can customize as you like with other ingredients such as Olives, Paprika, Sausage and more. Spaghetti alla Diavola is a perfect Dinner Recipe that thanks to the ease of preparation is also great for when you have little time to devote to the stove.
As already mentioned the Ingredients for Pasta alla Diavola are primarily Tomato, Chili Pepper, Bell Pepper and Parsley to which you can then add whatever you prefer, the only limit is your imagination.
Ingredients
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Instructions
To prepare Pasta alla Diavola, start by carefully washing the bell bell pepper and bake it in the oven at 392°F (200°C) for about 40-45 minutes.
While the bell pepper is cooking, finely chop the half onion and sauté it with a clove of garlic, coarsely chopped chili pepper and a drizzle of oil in a frying pan.
When the onion has browned put in the tomato sauce, season with salt and pepper and cook for 15-20 minutes.
Once the sauce is cooked, add a’generous handful of chopped parsley, mix well and let it rest.
Now take the bell bell pepper and peel it and cut it into strips about half an inch thick. Add the bell pepper strips to the sauce and mix everything well.
Cook the pasta in plenty of hot salted water and once it is cooked, drain it, put it in the pan with the sauce and saute for a few moments so that it will taste well.
Once ready, serve your Pasta alla Diavola accompanied by a nice sprinkling of Parmigiano Reggiano, Grana Padano or, if you like, some Pecorino.
