Fra diavolo, "brother devil" in Italian, is a spicy sauce for pasta or seafood. Ramp up the heat with extra chilli if you like.
Penne with prawns and fra diavolo sauce
Prawns, pasta and big whack of chilli. Sometimes it pays to play with fire.
- Serves 4
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Ingredients
- 500 gm dried penne
- 60 ml (¼ cup) olive oil
- 3 garlic cloves, finely chopped
- 1 tbsp rosemary
- 24 uncooked prawns, peeled, deveined and coarsely chopped
- 3 birdseye chillies, or to taste, finely chopped
- 600 gm tomato polpa
- To serve: coarsely chopped flat-leaf parsley
Toasted crumbs
- 80 gm sourdough crumbs
- 20 gm butter
- 1½ tbsp olive oil
- 1 garlic clove, crushed
Method
- 1Cook penne in a saucepan of well-salted boiling water until al dente (10-14 minutes), then drain, reserving a little pasta water.
- 2Meanwhile, for toasted crumbs, combine ingredients except garlic in a large deep frying pan over medium heat until toasted, stirring in garlic in the last minute (4-5 minutes). Transfer
to a plate and wipe out pan. - 3Heat olive oil in pan over medium heat, sauté garlic and rosemary until fragrant (1-2 minutes), then add prawns and chillies and stir until just starting to turn opaque (1 minute). Add polpa, bring to a simmer, season to taste and simmer until sauce is well flavoured, and prawns are cooked (2-3 minutes).
- 4Add pasta to sauce, toss to combine and loosen with a little pasta water if necessary. Serve scattered with toasted crumbs and parsley.