Spicy Creamy Diavolo Sauce Recipe
Cook Time: 15 minutes
Spiciness Level: 2/7
So spicy, Emeril would have to find a different word than BAM…
Ingredients
- 1 Cup Canned Diced Tomatoes
- 1/2 Cup White Cooking Wine
- 1/4 - 1/2 Cup Heavy Whipping Cream
- 1/4 Cup Red Bell Pepper, chopped
- 1/4 Cup Onion, chopped
- 4 Garlic Cloves, minced
- 1 Tbsp Olive Oil
- 1 tsp Tomato Paste
- 1 tsp Habanero or Reaper Powder (optional)
- 1 tsp Crushed Red Pepper
Directions
- Add oil, onion and red bell pepper to a saucepan and cook until onion is translucent over medium heat. Add garlic - make sure to watch closely as minced garlic can burn easily and cooks quickly.
- Add tomato paste and cook an additional 1-3 minutes over medium-low heat.
- Add wine, tomato and the spicy powders of your choosing. Cook on high heat for 2 minutes, then reduce to a simmer for 5-8 minutes.
- If you don't like chunky tomatoes, this is your chance to remove and blend (that's what we did) or remove from heat and use an immersion blender to get it blended down a bit. Once it's blended to your satisfaction, place it back in the saucepan or tur.
- Taste and add additional seasoning if desired (parsley, oregano, salt or basil).
- Decide how creamy you want your sauce to be and stir in the cream. Let it cook on low for 3-5 minutes.
- Serve with your favorite pasta, maybe add a meat, and enjoy!
The ingredients are fairly simple for this sauce (we’d recommend fresh garlic unlike the above photo), making it only a tiny bit of effort for something that will spice up your favorite pasta and make you king of the pasta castle. We’d had the diavolo sauce at Piada many times and while it had a slight kick, we wanted to crank it up with some extra spicy powders. Red bell peppers add a bit of sweetness and the level of garlic is adjustable. You measure garlic with your heat <3, as the Lady of the Farm would say.
Other recipes don’t call for cream, but there was something missing when we got everything mixed and boiled together. We ended up taking the ingredients off the stove, blending on low pulse and then tossing back into the pan before adding the cream. It adds a thickness that helps, while taking a bit of the edge off the spice. If you don’t like tomato chunks (Ron hates big tomato chunks), definitely go the blending route.
As with all of our recipes, you can add your own spin. It’s cooking, so it’s always an experiment. This recipe makes about 1-3 individual servings (depending on what a serving is to you) so feel free to double or triple up the ingredients to make a bigger batch!
