Prep 20 mins
Cook 40 mins
This is a recipe I found on AllRecipes. I've changed it a bit to suit my family's tastes. It is a WONDERFUL sauce that truly enhances the seafood you use in it. I choose to use primarily scallops and calamari rings with a bit of shrimp in it, however, you can probably add any seafood you like to it and still have it come out wonderful! Serve this one up with some fresh bread and you'll be in heaven!
- 4 tablespoons olive oil, divided
- 8 garlic cloves, minced
- 2 shallots, minced
- 3 cups tomatoes, diced (can use canned but I prefer fresh!)
- 8 ounces tomato sauce
- 1 teaspoon crushed red pepper flakes (or to taste, I do more!)
- 1⁄2 teaspoon salt
- 3⁄4 cup red wine (DRY!, Cab, Zin or Syrah)
- 3 ounces tomato paste, half can
- 1 lb spaghetti (or linguine)
- 8 ounces bay scallops
- 8 ounces squid rings
- 4 ounces shrimp (peeled and tails removed)
- 1 tablespoon fresh parsley (chopped, to taste)
- 1 tablespoon fresh basil (chopped, to taste)
- pepper, to taste
- In a large saucepan, heat 2 tablespoons of the olive oil with the garlic and shallots over medium heat.
- When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.
- Season with salt and red pepper.
- Bring to a boil.
- Lower the heat, add the red wine and tomato paste and simmer for 30 minutes, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil.
- Cook pasta for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
- Add the shrimp, calamari and scallops.
- Cook for about 4 minutes (or until done), stirring frequently, or until the shrimp turn pink.
- Add seafood to the tomato mixture, and stir in the parsley.
- Cook for 3 to 4 minutes, or until the sauce just begins to bubble.
- Serve sauce over pasta.
Awesome! My family said this was better than Fra Diavlo we had previously eaten in a restaurant. Easy and delicious.
I made this for Valentine's Day dinner and I'm glad I did. Everyone really liked it. I've had it at restaurants and I agree with shelliej that it was as good, if not better, than most Fra Diavolo that I have had in fine dining establishments. I followed the recipe exactly except that I didn't use squid because our grocery store didn't have it. When I was adding the red pepper flakes, I overfilled the teaspoon and figured I would just let it go but man did it get SPICY! My husband and son both really loved it with the extra spice but it was too much for me. I think next time I'll cut back a bit on the red pepper because the sauce was delicious even with the extra spice and it seems like it would be very versatile with any kind of meat. I will be making the sauce a lot more often and I'm excited to try it with chicken. Thank you for posting. This one is a keeper!