One-Pot Diavola Spicy Pasta (Printable)

Bold Italian pasta with herbs and red pepper flakes, cooked all together in one pot for quick flavor.

# Components:

→ 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)

# Directions:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened.
02 - Incorporate minced garlic and thinly sliced red bell pepper; sauté for 2 minutes until fragrant.
03 - Add diced tomatoes with 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 to 14 minutes. Stir frequently until pasta is al dente and most liquid is absorbed.
05 - Remove from heat and stir in grated Parmesan cheese and optional lemon zest. Adjust seasoning as needed.
06 - Plate the pasta hot, garnished with chopped fresh parsley or basil and additional Parmesan if desired.

# Expert Advice:

01 -
  • Everything happens in one pot, which means less cleanup and more time enjoying your meal instead of scrubbing pans.
  • The spice level is totally under your control, so whether you like a gentle warmth or genuine fire, you set the rules.
  • Those fragrant Italian herbs fill your kitchen while the pasta cooks, and honestly, that's half the appeal.
02 -
  • Stir the pasta frequently as it cooks; this is one-pot cooking, not a set-and-forget situation, and those noodles need attention to cook evenly.
  • The liquid will reduce quickly, so if your pasta seems dry before it's tender, add a splash more broth or water rather than waiting and wishing you had.
  • Don't skip the lemon zest at the end; I used to think it was fancy garnish nonsense until one night I forgot it and the dish felt flat and heavy.
03 -
  • For a creamier finish, stir in a splash of heavy cream or a dollop of ricotta at the very end instead of or alongside the Parmesan.
  • Make this vegan by swapping Parmesan for nutritional yeast and using vegetable broth; it's just as delicious and nobody will feel like they're missing out.
Return