Seafood Fra Diavolo

This Seafood Fra Diavolo recipe is a delicious restaurant-worthy seafood dinner that can be made in the comfort of your own home. Made with a spicy tomato-based sauce, it’s easy, comforting, and absolutely delicious.

 

Ingredients used in Fra Diavolo Sauce

The list is reminiscent of a classic marinara sauce, but with 3 ingredients that make it unique.

• Olive Oil– This is our oil of choice for a base sauce with any Italian recipe. Feel free to use other types of neutral oil. My second pick would be grape seed or avocado oil.
• White Onion– Yellow or sweet onion will also work.
• Garlic– I use 5 cloves, which some have told me is “too much” but I measure garlic with my heart! Honestly, this probably is less than I throw in. Be sure to use fresh garlic for full flavor.
• Tomato Puree– This is plain tomato sauce with no added flavors.
• Diced Tomatoes– I like a little tomatoey texture to go along with the puree.
• Crushed Red Pepper Flakes– This is what gives my fra diavolo recipe its spicy flavor. Some folks prefer to use fresh peppers, but my family has always used dried.
• Italian Seasoning- A blend of dried spices. Sure, fresh can be used, but this is my time-saving sauce, not a long-simmering Sunday sauce.
• Sugar– This balances the acidity and leaves a sweet aftertaste.
• Tomato Paste– Yes, there are three types of tomato in this sauce. Tomato paste is a highly concentrated form of tomato and since this sauce doesn’t simmer for long periods, it helps bring out the natural flavors.
• Baking Soda– Baking soda balances out the tart (yes, so does the sugar) but for this sauce balance is pivotal so I use both. It raises the pH, making it less acidic.
• Cooked Seafood- As long as you have the right amount, you can use virtually any type of seafood you prefer. Use all the same kind or incorporate a variety, which would make it a frutti de mar. Some good options are scallops, mussels, clams, and shrimp.
• Pasta of Choice- We like spaghetti or linguine, but literally any type or shape of pasta works! I’ve even seen this fra diavolo served over al dente rice.
• Parmesan Cheese and Parsley– Used for garnish and a touch of flavor, feel free to add more or omit.

Variations

I love this spicy sauce just as it is, but you can switch it up to make it your own!

• Balsamic– Add a little balsamic vinegar to balance the sauce.
• Sun-Dried Tomato– Swap out some or all of the tomato paste for sun-dried tomato paste for a more intense tomato flavor.
• Shallots– Substitute these for the white or yellow onion.
• Heat– Make the sauce even spicier by increasing the amount of crushed red pepper flakes to taste.
• Diced Tomatoes– Use fire-roasted diced tomatoes for a unique flavor profile
• Spices– Add oregano, kosher salt, black pepper, or your favorite spice to the sauce.
• Herbs– Garnish with chopped parsley or fresh basil leaves.
• Brininess– Sprinkle in some capers to add briny flavor.

How to Make Seafood Fra Diavolo

Making this sauce is super simple and easy. In fact, it is one of my favorite easy week night meals.

1. Saute aromatics. Using a wooden spoon, saute the onion in olive oil until soft, add the garlic, sauteing for one more minute. Use a heavy-bottom saucepan or Dutch oven so the sauce has less chance of burning. It is also a lot in the way of volume, so use something large.
2. Add tomatoes and seasoning. Add the tomato puree, crushed tomatoes, crushed red pepper, Italian seasoning, sugar, and tomato paste to the pan and stir well. Reduce heat to low and simmer for 20 minutes, stirring periodically so it doesn’t scald. Occasionally use the wooden spoon to scrape the bottom of the pan to incorporate any brown bits that may form.
3. Stir in the baking soda and seafood. Sprinkle in the baking soda and stir until it stops fizzing. Then, add the cooked seafood.
4. Serve. Spoon the sauce over your pasta of choice and garnish with parmesan cheese and parsley, if desired.

Make it a Meal!

We love to serve this with rosemary focaccia or garlic knots to sop up the sauce! It’s also great with a side salad or a soup like roasted red pepper soup or minestrone.

Common Questions About Seafood Fra Diavolo

Storage

You can store this sauce in the fridge or freezer and reheat it over medium heat in a saucepan on the stove. Or, you can use the microwave but be mindful that any reheated seafood has the tendency to be a little rubbery, and it may be more so if heated in the microwave. 

Make Ahead

Fra diavolo sauce can be made in advance. In fact, it tastes best a day later when the flavors really have time to marry. I would refrain from adding seafood until reheating and to avoid a rubbery texture.

Freezer

This sauce can be frozen, but I advise against freezing previously frozen seafood. So only do this if you use fresh seafood. Freeze for up to 6 months and thaw in the fridge overnight or as a giant cube in a covered saucepan over low heat.

Freeze only the sauce, not the pasta.

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