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.

Receipt Date: August 27, 2020

Difficulty: Easy

Measurements: Imperial (US)

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.