One-Pot Diavola Spicy Pasta (Printable)

Fiery Italian pasta infused with herbs and red pepper flakes, cooked all in one pot for bold flavors and simplicity.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rigatoni
02 - 4 cups water or low-sodium vegetable broth

→ Vegetables

03 - 1 medium red onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 red bell pepper, thinly sliced
06 - 14 oz canned diced tomatoes

→ Seasonings

07 - 2 tbsp olive oil
08 - 2 tsp Italian seasoning
09 - 1½ tsp crushed red pepper flakes
10 - 1 tsp smoked paprika
11 - 1 tsp salt, or to taste
12 - ½ tsp freshly ground black pepper

→ Finishing Touches

13 - ⅓ cup grated Parmesan cheese
14 - 2 tbsp chopped fresh parsley or basil
15 - Zest of ½ lemon (optional)

# How to make it:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened.
02 - Stir in minced garlic and thinly sliced red bell pepper; cook for another 2 minutes until fragrant.
03 - Add canned diced tomatoes with their juices, pasta, water or broth, Italian seasoning, crushed red pepper flakes, smoked paprika, salt, and black pepper. Stir thoroughly to combine.
04 - Bring mixture to a boil, then reduce heat and simmer uncovered for 12 to 14 minutes, stirring frequently, until pasta is al dente and most liquid is absorbed.
05 - Remove from heat. Stir in grated Parmesan cheese and lemon zest if using. Adjust seasoning to taste.
06 - Ladle pasta into bowls and garnish with fresh parsley or basil and additional Parmesan cheese if desired.

# Recipe Expert Tips:

01 -
  • One pot means one thing to wash, which somehow makes spicy pasta taste even better.
  • The kind of heat that builds gradually and asks you to come back for more, not the kind that overwhelms.
  • Everything cooks together so the flavors get tangled and honest with each other.
02 -
  • Stir this constantly while it simmers or you'll find crispy pasta stuck to the bottom of your pot, which is not the texture goal.
  • The pasta will keep absorbing liquid even after you turn off the heat, so don't let it get too soupy before you stop cooking—it finishes on its own.
  • Red pepper flakes are sneaky about their heat; they taste mild at first and build as they sit, so add conservatively and taste before you add more.
03 -
  • Don't skip the smoked paprika—it adds color and depth that makes the dish feel more intentional than just red and brown.
  • Fresh lemon zest right before serving is the secret that makes people ask why it tastes like something from a restaurant.
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