Diavolo Sauce With Pasta

    1 hour

    An Italian-inspired sauce of blended garlic and tomatoes, spiced up with cayenne or dried chilli flakes. Add quickly sauteed prawns and scallops, stir in a bit of parsley and serve over hot linguine pasta.

    639 people made this

    Serves: 8 

    • 4 tablespoons olive oil
    • 6 cloves garlic, crushed
    • 750g whole peeled canned tomatoes with liquid, chopped
    • 1 1/2 teaspoons salt
    • 1 teaspoon cayenne pepper
    • 450g linguine pasta
    • 250g fresh raw small prawns. peeled and deveined
    • 250g sea scallops
    • 1 tablespoon chopped fresh parsley

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and cayenne pepper. Simmer for 30 minutes, stirring occasionally.
    2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente and then drain.
    3. In a large frying pan, heat the remaining 2 tablespoons of olive oil over high heat. Add the prawns and scallops. Cook for about 2 minutes, stirring frequently, or until the prawns turn pink. Add prawns and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.

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    Reviews in English (495)


    5 stars for simple ingredients that contribute to a flavorful pasta dish. For ease I substituted diced tomatoes for whole peeled tomatoes, added 1/2 cup of white wine, 1/2 tsp of oregano and cut back on the red pepper flakes to 3/4 tsp, brought the mixture to a boil, and then simmered until the sauce thickened and reduced down, around 30 - 40 minutes. Added the shrimp and scallops to the sauce the last 5 minutes and let the heat cook the seafood (saves an additional pot to clean). Any type of seafood, mussels, clams, etc., would do well in this dish. Prior to serving stir in Italian parsley (flat leaf parsley) and 3 tbsp of fresh basil. Buon Apetito!  -  24 Jan 2011  (Review from Allrecipes USA and Canada)


    This is not the original recipe I used in years past, but it is close. I recommend the following minor modifications: fresh roma tomatos, not canned--(Blech!) a half cup of diced red pepper strips while sauteing the garlic. Then a dash of half and half and capers at the end to thicken and give depth and body. Finally, I grate fresh parmeasean and black pepper at serving time. This made it much better in my family's opinion. Sorry, no photos, the diners ate it before I could get out the camera. They nearly ate it right from the pot on the stove! I served with white bean salad and a bottle of chianti and a hot loaf of foccachia with olive oil and fresh canollis for dolche!  -  17 Feb 2008  (Review from Allrecipes USA and Canada)


    I substituted 28 oz. crushed tomatoes. Only 1/4 tsp. crushed red pepper flakes was spicy enough for us; I think 1 tsp. would have been atomic. I'd suggest adding a smaller amount of the crushed red pepper flakes to start, tasting it, & then adding the amount that you (& your family) would prefer. You can always add more seasoning as needed but if it's too much, the recipe could be ruined. Also I just added the scallops & defrosted shrimp to the sauce at the end without cooking them in olive oil first. I served the dish over half a lb. of whole wheat angel hair pasta. Next time, I'm going to try adding some red wine to the sauce for a little extra flavor.  -  31 Jan 2004  (Review from Allrecipes USA and Canada)