Calabrian Chili Fra Diavolo Pasta

Ingredients

• To tasteKosher salt or fine sea salt
• 340 g (12 oz)gluten-free pasta
• 454 g (1 lb)large shrimp, peeled and deveined
• To tastefreshly ground black pepper
• 30 ml (2 tablespoons), divided, plus more for servingolive oil
• 1 mediumwhite onion, chopped
• 4 clovesgarlic, minced
• 2–3 tablespoonschopped Calabrian chillies, adjusted to taste
• ½ teaspoondried oregano
• 400 g (14 oz)crushed tomatoes, undrained
• 120 ml (½ cup)dry white wine
• 30 ml (2 tablespoons)Marukan Genuine Brewed Rice Vinegar
• 1 tablespoon, plus more for garnishchopped fresh Italian parsley
• 6–7 leavesfresh basil, chopped

Instructions

1. 1

   Cook the pasta

   Bring a large pot of salted water to the boil. Cook the pasta according to the packet instructions until al dente. Drain it, reserving some pasta water, and set aside.

2. 2

   Season the shrimp

   Pat the shrimp dry with kitchen paper, then season with salt and pepper.

3. 3

   Sear the shrimp

   Heat 15 ml (1 tablespoon) of olive oil in a large frying pan over medium-high heat. Add the shrimp and cook for 2–3 minutes on each side, until pink and opaque but still slightly undercooked. Lift them out of the pan and set aside.

4. 4

   Cook the aromatics

   Add the remaining 15 ml (1 tablespoon) of olive oil to the same pan. Add the onion and cook for 5 minutes, or until translucent. Add the garlic and chopped Calabrian chillies; sauté for 1–2 minutes until fragrant. Stir in the oregano.

5. 5

   Simmer the sauce

   Pour in the crushed tomatoes, wine and rice vinegar, then stir to combine. Bring the sauce to a simmer and cook for 5–7 minutes. If it is too thick, loosen it with some reserved pasta water. Taste and adjust the salt and pepper if needed.

6. 6

   Finish the shrimp

   Return the shrimp to the pan and toss to coat them in the sauce. Stir in the parsley and basil.

7. 7

   Toss and serve

   Add the cooked pasta to the pan and gently toss until evenly coated. Finish with chopped parsley, a drizzle of olive oil and more black pepper.

What is fra diavolo pasta?

Fra diavolo is an Italian-American style of spicy tomato sauce, often served with seafood. Its name means “brother devil”, a nod to the heat, while Calabrian chillies give this version its particular chilli flavour.

Shrimp cook quickly in the sauce, and a little rice vinegar brings a sharp note alongside the tomatoes and wine. Gluten-free pasta makes the dish suitable for a gluten-free meal when all ingredients and handling are appropriate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 403 calories, 8g protein, 67g carbs, 9g fat.

Most of the carbohydrates come from the pasta, while olive oil contributes most of the fat. Shrimp provide the main protein, with smaller amounts from the pasta and other ingredients; serve with a green salad or vegetables to round out the plate.

Choosing the chillies

Chilli level: Calabrian chillies can vary in heat, so start with 2 tablespoons if you prefer a gentler sauce and add more to taste. Chopped chillies spread through the sauce more evenly than leaving them in large pieces.

Salt: Salt the pasta water, then taste the sauce before adding more seasoning, since the chillies and other ingredients may already bring enough savouriness.

Getting the shrimp right

Dry surface: Pat the shrimp dry before seasoning so they sear rather than release excess moisture into the pan.

Doneness: Cook them just until pink and opaque, then take them out while the sauce simmers. They finish cooking when returned to the pan, so this two-stage approach helps keep them tender.

Building the tomato sauce

Aromatics: Cook the onion until translucent before adding the garlic and chillies. Give these a short sauté until fragrant; garlic can turn bitter if left to brown heavily.

Simmer: Let the tomatoes, wine and vinegar bubble gently for 5–7 minutes to bring their flavours together. If the sauce becomes too thick, reserved pasta water is the method’s suggested way to loosen it.

Finishing the pasta

Al dente: Follow the packet timing for the gluten-free pasta and check it near the end, as different shapes and brands can cook at different speeds.

Coating: Toss the drained pasta gently with the sauce so it is covered without breaking. Add the parsley and basil with the shrimp, then finish with the listed parsley, olive oil and black pepper.

What to serve alongside

A simple green salad or steamed green vegetables make a fresh contrast to the spicy tomato sauce. Crusty gluten-free bread can also help mop up any sauce left on the plate.

For a fuller meal, serve with a side of vegetables rather than adding more pasta; the shrimp and sauce already provide plenty of flavour.

Recipe notes & tips

• Reserve pasta water before draining so you can loosen the sauce if needed.
• Keep the shrimp in a single layer while searing so they cook evenly.
• Taste the sauce before adding extra salt, particularly if your chillies are seasoned.
• Use the packet directions for your particular gluten-free pasta.
• Have the herbs chopped before returning the shrimp to the pan, as the final steps move quickly.

Variations

• Adjust the heat: Use 2 tablespoons of Calabrian chillies for a milder sauce or 3 for more intensity.
• Add vegetables: Stir in cooked courgette or spinach when tossing the pasta with the sauce.
• Swap the seafood: Use peeled scallops in place of shrimp, adjusting their cooking time to size.
• Make it without wine: Replace the wine with a little reserved pasta water and adjust the seasoning to taste.
• Change the herbs: Use extra parsley if you do not have fresh basil.

Common mistakes to avoid

• Overcooking the shrimp: Remove them while slightly undercooked, then let them finish in the sauce.
• Skipping the pasta water: Reserve some before draining so you can thin a thick sauce.
• Browning the garlic: Sauté it only for 1–2 minutes, until fragrant, to avoid a bitter taste.
• Adding all the chillies at once: Begin with the lower amount if you are unsure of their heat.
• Breaking the pasta: Toss gently with the sauce, especially when using gluten-free pasta.

How to store

Cool leftovers promptly, store them in a covered container in the fridge and eat within 2 days. Reheat gently in a pan until piping hot; add a splash of water if the sauce has thickened.

Frequently asked questions