Spaghetti Fra Diavolo | Devil’s Spicy Spaghetti
Fra Diavolo means Brother Devil, (Fra, Fratello means brother). I assume this pasta’s name is rightly called so because it is as spicy-hot as the devil. I love piquant, especially with shellfish like shrimp. The sweetness of the meat complements the acidity of the tomatoes combined with the hotness of the red chili flakes creating a sublime sauce. This pasta is so versatile. I like to experiment with red or white wines. I recommend the following pairings:
Red Wine-Try this Spaghetti with a bottle of Poggio Grande Syrah. The elegant tannins and slight pepper and vanilla profile will make this Fra Diavolo sing!
White Wine- A bottle of Lumavite La Frenios Falerio is the perfect white to pair with this spicy pasta.
See ingredients, directions and pairings.
Ingredients
24 Medium-Sized Wild Caught Shrimp, cleaned, shelled, and deveined. I like to leave the tails on.
2 cups Homemade Tomato Sauce, see recipe
4 Garlic Cloves, sliced thinly
1/4 cup Olio Santo, see recipe
1 cup White Wine
Handful of Italian Parsley, chopped
1 pound Spaghetti
Directions
Bring a large pot of water to a boil.
Add a pinch of sea salt and the pasta.
Cook, as directed, until al dente.
In the meantime, heat the Oilo Santo in a large saute pan over medium heat.
Add the garlic, stirring until just golden.
Stir in the tomato sauce and white wine and bring to a boil.
Reduce heat to low and toss in the shrimp.
Simmer for about 4-5 minutes, or until the shrimp turn pink.
Add the drained al dente pasta directly into the shrimp sauce, tossing to coat evenly.
Serve immediately.
Additional Pairings
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