Fra Diavolo Sauce with Linguine Recipe

Linguine: A type of pasta that is long, flat, and narrow, perfect for holding onto the sauce.

Olive oil: Used as the base for sautéing the garlic and red pepper flakes, adding a rich flavor.

Garlic: Minced to release its aromatic and pungent flavor, essential for the sauce.

Red pepper flakes: Provides the signature heat in the Fra Diavolo sauce.

Crushed tomatoes: Forms the bulk of the sauce, offering a rich and slightly chunky texture.

White wine: Adds depth and complexity to the sauce, enhancing the overall flavor.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a mild heat and depth to the sauce.

Fresh basil: Chopped and used as a garnish, adding a fresh and aromatic finish to the dish.

When sautéing the garlic and red pepper flakes in olive oil, be sure to keep the heat at medium to avoid burning the garlic. Burnt garlic can impart a bitter taste to the sauce. Stir constantly and watch closely, as garlic can go from golden to burnt very quickly.

• Linguine - Substitute with spaghetti: Both are long, thin pasta shapes that will hold the sauce well.

• Olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• Garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish.

• Red pepper flakes - Substitute with cayenne pepper: Cayenne pepper will add a similar level of heat to the sauce.

• Crushed tomatoes - Substitute with diced tomatoes: Diced tomatoes can be crushed or blended to achieve a similar texture.

• White wine - Substitute with chicken broth: Chicken broth adds depth of flavor without the alcohol content.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish.

• Black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.

• Fresh basil - Substitute with dried basil: Dried basil can be used in smaller quantities to provide a similar herbaceous note.

• Allow the Fra Diavolo sauce to cool completely before storing. This helps prevent condensation, which can lead to a watery sauce.

• Transfer the cooled sauce into airtight containers or heavy-duty freezer bags. If using freezer bags, lay them flat to save space and ensure even freezing.

• For the linguine, toss it with a bit of olive oil to prevent sticking. Store it separately from the sauce in airtight containers or resealable plastic bags.

• Label each container or bag with the date and contents. This will help you keep track of how long the sauce and pasta have been stored.

• Store the sauce in the refrigerator for up to 3-4 days. If you plan to keep it longer, freeze it for up to 3 months.

• When ready to use, thaw the sauce in the refrigerator overnight. Reheat it in a saucepan over medium heat, stirring occasionally until warmed through.

• For the linguine, reheat by placing it in a pot of boiling water for 1-2 minutes or until heated through. Alternatively, you can microwave it with a splash of water to prevent drying out.

• Combine the reheated sauce and pasta, and garnish with freshly chopped basil before serving to revive the flavors.

• If you have leftover sauce but no pasta, consider using it as a base for other dishes like seafood stews or as a spicy topping for grilled chicken or vegetables.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil or a bit of water to prevent sticking.
  2. Add the leftover Fra Diavolo sauce with linguine to the skillet.
  3. Stir occasionally, allowing the pasta to heat evenly. This should take about 5-7 minutes.
  4. If the sauce appears too thick, add a small amount of white wine or water to loosen it up.
  5. Once heated through, garnish with fresh basil if desired and serve immediately.

• Microwave Method:

  1. Place the leftover linguine and Fra Diavolo sauce in a microwave-safe dish.
  2. Add a splash of water or white wine to keep the pasta from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until the pasta is heated through.
  6. Garnish with fresh basil if desired and serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Fra Diavolo sauce with linguine in an oven-safe dish.
  3. Add a splash of white wine or water to keep the pasta moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for about 15-20 minutes, or until the pasta is heated through.
  6. Remove from the oven, garnish with fresh basil, and serve immediately.

• Double Boiler Method:

  1. Fill the bottom part of a double boiler with water and bring it to a simmer.
  2. Place the leftover Fra Diavolo sauce with linguine in the top part of the double boiler.
  3. Stir occasionally, allowing the steam to gently reheat the pasta. This method helps to retain moisture and prevent overcooking.
  4. Once heated through, garnish with fresh basil if desired and serve immediately.

• Large pot: Used to cook the linguine according to the package instructions.

• Colander: Essential for draining the cooked linguine.

• Large skillet: Necessary for heating the olive oil and preparing the sauce.

• Wooden spoon: Ideal for stirring the garlic, red pepper flakes, and sauce ingredients.

• Measuring spoons: Used to measure out the olive oil, red pepper flakes, salt, and black pepper accurately.

• Chef's knife: Perfect for mincing the garlic and chopping the fresh basil.

• Cutting board: Provides a safe surface for mincing garlic and chopping basil.

• Can opener: Needed to open the can of crushed tomatoes.

• Measuring cup: Used to measure the white wine.

• Serving bowl: For tossing the cooked linguine with the sauce before serving.

Prepare ingredients in advance: Mince the garlic and chop the basil ahead of time to streamline the cooking process.

Use pre-crushed tomatoes: Opt for a can of crushed tomatoes to save time on prepping fresh tomatoes.

Cook pasta simultaneously: Boil the linguine while you prepare the sauce to save time.

Measure spices beforehand: Pre-measure the red pepper flakes, salt, and black pepper to add them quickly when needed.

Simmer efficiently: Use a wide skillet to reduce the white wine faster.