One-Pot Diavola Spicy Pasta (Printable Version)

A fiery pasta with Italian herbs and red pepper flakes all cooked together for bold, convenient flavor.

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

# Step-by-Step Instructions:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and cook for 2-3 minutes until softened.
02 - Stir in minced garlic and sliced red bell pepper; cook for 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 blend flavors.
04 - Bring mixture to a boil, then reduce heat and simmer uncovered for 12-14 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. Taste and adjust seasoning as needed.
06 - Plate the pasta and garnish with chopped fresh parsley or basil and additional Parmesan cheese.

# Additional Tips::

01 -
  • Everything cooks in one pot, which means minimal cleanup and maximum flavor absorption directly into the pasta.
  • The heat builds gradually and never feels aggressive—it's more of a warm embrace than a slap in the face.
  • Ready in under 30 minutes, yet tastes like you've been simmering it all afternoon.
02 -
  • Don't cook the pasta separately—its starch thickens the sauce naturally, creating a silky texture that clings to every bite.
  • Stir frequently during the simmer so nothing sticks to the bottom and the pasta cooks evenly.
  • Red pepper flakes intensify as things cook, so start conservative and taste as you go; you can always add more heat, but you can't take it back.
03 -
  • Don't walk away from the stove during the simmer—the frequent stirring prevents sticking and ensures every strand of pasta cooks evenly and absorbs the sauce.
  • Taste as you near the end of cooking; pasta continues to soften slightly even after you remove it from heat, so aiming for just-barely-al-dente gives you the best final texture.
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