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    You are in: Home / Recipes / Fettucini Diablo by Tyler Florence Recipe
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    Fettucini Diablo by Tyler Florence

    Fettucini Diablo by Tyler Florence. Photo by Karen Elizabeth

    1/2 Photos of Fettucini Diablo by Tyler Florence

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    KateL's Note:

    Entered for safe-keeping, I love "diablo" pasta sauces for a change of pace. Note that creamy ricotta may not be substituted for the hard cheese sold as ricotta salata; if you can't find it, use shavings of the best hard Parmesan or Romano cheese available to you. San Marzano tomatoes are a variety of plum tomatoes considered by many chefs to be the best sauce tomatoes in the world; brands available in supermarkets include Cento, La Bella, Solinia and Vanita. As for the olives: does your supermarket have an "olive bar" that allows you to get a little of this and a little of that?

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    Units: US | Metric





    1. 1
    2. 2
      Take a large skillet and add a 2-count of olive oil over medium heat.
    3. 3
      Once you get a shimmer, add the minced garlic and dried red chiles and cook for a minute until fragrant.
    4. 4
      Add the chopped onion, pitted olives, torn basil leaves, thyme and bay leaf then cook until translucent -- about 2-3 minutes.
    5. 5
      Strain the San Marzano tomatoes and hand crush into a separate bowl, than add to skillet.
    6. 6
      Bring to boil, turn heat to low and simmer, uncovered for 10 minutes. (It is important to cook it down so there won't be a watery pool beneath the pasta.).
    7. 7
    8. 8
      Bring a large pot of salted water to a boil to cook the pasta. (The salted water should taste like the sea.)
    9. 9
      Cook the fettuccini al dente.
    10. 10
      Drain (reserving 1/2 cup of pasta water) and dump directly into the diablo sauce.
    11. 11
      (If the sauce is too thick, with a ladle, add some of the pasta water to thin out the sauce.)
    12. 12
      Season with salt and freshly ground black pepper.
    13. 13
      Garnish with basil leaves and some shaved salata ricotta.

    Ratings & Reviews:

    • on October 15, 2013


      Really enjoyed this. I also used the red pepper flakes, I was generous with them but could have added a bit more! Also used the shaved parmesan, and black olives, because I had them. Great recipe, made for PRMR tag game

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    • on October 08, 2012


      This was a wonderful and easy recipe! I didn't have dried red chilies, so I used a full teaspoon of crushed red pepper flakes. I also found some mixed pitted olives in red pepper oil at the olive bar, which really ratcheted up the heat. For the tomatoes, I used a drained can of La Bella Diced San Marzano tomatoes. The sauce came out perfectly, and I didn't need to add any pasta water. Unfortunately, my market was out of ricotta salata, so I used shredded parmesan. Honestly, I don't think this pasta needs any cheese at all, though. It was delicious and filling and definitely on the list to make again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 20, 2012


      Boy this is just delicious! So easy to make and nice and spicy. I had some black olives so used only those but I agree that an assortment would be really good. Topped with shredded parmesan and really enjoyed - thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Fettucini Diablo by Tyler Florence

    Serving Size: 1 (406 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 563.5
    Calories from Fat 112
    Total Fat 12.4 g
    Saturated Fat 2.3 g
    Cholesterol 95.7 mg
    Sodium 558.3 mg
    Total Carbohydrate 96.4 g
    Dietary Fiber 7.7 g
    Sugars 9.2 g
    Protein 18.9 g

    The following items or measurements are not included:

    fresh thyme sprigs

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