Fra Diavolo (“Brother Devil”) is a spicy Italian-American tomato sauce known for its fiery kick. When paired with fresh calamari and pasta, it becomes an unforgettable dish with briny seafood flavor and bold heat — perfect for spice lovers!
⏱ Prep & Cook Time
- Prep time: 15 minutes
- Cook time: 25–30 minutes
- Total time: ~40–45 minutes
- Servings: 4
🥘 Equipment
- Large skillet or sauté pan
- Large pot (for pasta)
- Tongs or pasta fork
- Knife and cutting board
- Colander
🧂 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Dried pasta (linguine, spaghetti, or bucatini) | 12 oz | Cooked al dente |
| Calamari (rings & tentacles) | 1 lb (450g) | Cleaned and patted dry |
| Olive oil | 3 tbsp | Divided |
| Garlic | 4 cloves, thinly sliced | Adds depth |
| Crushed red pepper flakes | 1–2 tsp | Adjust for heat level |
| Dry white wine | ½ cup | Like Pinot Grigio |
| Crushed tomatoes | 1 can (28 oz) | San Marzano preferred |
| Tomato paste | 1 tbsp | For richness |
| Fresh parsley | ¼ cup, chopped | For garnish |
| Salt & black pepper | To taste | |
| Lemon wedges | For serving | Brightens flavor |
| Optional: Anchovy paste | 1 tsp | Boosts umami (don’t worry, it melts into the sauce!) |
🦑 Ingredient Notes
- Calamari: Tender when cooked very quickly or very slowly. This recipe uses a quick-cook method.
- Heat level: 1 tsp red pepper flakes = medium heat. Add more or less to taste.
- Pasta: Long noodles work best to soak up the spicy tomato sauce.
🔪 Instructions
1. Cook pasta
Boil salted water and cook pasta until al dente.
Reserve ½ cup pasta water, then drain and set aside.
2. Sear calamari (quickly!)
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Sear calamari for 1 minute per side, just until opaque. Remove from pan and set aside. (Don’t overcook or it’ll get rubbery.)
3. Sauté aromatics
In the same skillet, lower heat to medium.
Add remaining 2 tbsp olive oil, garlic, and red pepper flakes.
Sauté until fragrant (1–2 minutes).
4. Deglaze and simmer sauce
Add white wine to deglaze the pan, scraping up any browned bits.
Let reduce by half (~2–3 minutes).
Add:
- Crushed tomatoes
- Tomato paste
- Salt and pepper to taste
- (Optional) Anchovy paste
Simmer uncovered for 10–15 minutes, stirring occasionally, until sauce thickens.
5. Finish the dish
Return calamari to the pan and stir to coat with sauce.
Add cooked pasta and toss everything together. If the sauce is too thick, add reserved pasta water a bit at a time.
6. Serve
Plate immediately. Garnish with fresh parsley and lemon wedges.
Serve with extra chili flakes or grated Parm (if desired).
🧮 Nutrition Facts (Est. per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 |
| Protein | ~32g |
| Fat | ~14g |
| Carbs | ~60g |
| Fiber | ~5g |
| Sodium | ~550mg |
Will vary depending on pasta, tomatoes, and exact amounts used.
💡 Tips & Variations
✅ Tips
- Dry the calamari well before cooking to avoid steaming.
- Don’t overcook squid — it gets rubbery. Just 1–2 minutes is perfect.
- Use quality tomatoes: It makes a huge difference in flavor.
🔄 Variations
- Seafood medley: Add shrimp or mussels with the calamari.
- No wine? Use seafood stock or broth instead.
- Low-carb: Serve over spiralized zucchini or sautéed spinach.
