Homemade Fra Diavolo Sauce
This Homemade Fra Diavolo Sauce is a bold, fiery Italian-American tomato sauce built on a base of garlic-infused olive oil, crushed San Marzano tomatoes, and a generous hit of red pepper flakes. Ready in just 35 minutes, it delivers deep, complex flavor with a satisfying kick of heat that you can dial up or down to your liking. Toss it with pasta, spoon it over sautéed shrimp or lobster, or use it as a spicy pizza sauce — however you serve it, this sauce brings serious restaurant-quality flavor to your home kitchen.
Equipment
- Large skillet or sauté pan (12-inch)
- Wooden spoon or silicone spatula
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Can opener
- Immersion blender (optional) for a smoother sauce
- Ladle or serving spoon
Ingredients
- 3 tablespoons extra virgin olive oil 45ml
- 6 garlic cloves thinly sliced
- 1-2 teaspoons red pepper flakes adjust to taste; 1 tsp for moderate heat, 2 tsp for a strong kick
- 1/2 teaspoon dried oregano
- 1/2 cup dry white wine 120ml; optional but recommended — can substitute with chicken or vegetable broth
- 28 oz crushed tomatoes 794g; San Marzano recommended for best flavor
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- 1/4 cup fresh basil leaves torn or roughly chopped; added off heat
- fresh parsley optional, for garnish
- extra virgin olive oil optional, for finishing drizzle
Instructions
- Thinly slice all 6 garlic cloves, measure out your spices, and roughly tear the fresh basil leaves — keep them separate since they go in at the end. Open the can of crushed tomatoes and measure out the wine if using.
- Heat 3 tablespoons of olive oil in a large skillet over medium heat for 1 to 2 minutes, until shimmering but not smoking.
- Add the sliced garlic and stir continuously for 1 to 2 minutes until pale golden and fragrant — watch carefully so it doesn't burn or turn bitter.
- Add the red pepper flakes and dried oregano directly to the oil and stir for about 30 seconds until the oil turns a reddish-orange and the spices are fragrant.
- Stir in the tomato paste and cook for about 1 minute, stirring constantly, until it darkens slightly and smells caramelized.
- Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan; let it simmer for about 2 minutes until reduced by half and the alcohol smell has cooked off.
- Pour in the crushed tomatoes, then stir in the sugar, salt, and black pepper until fully combined.
- Bring to a gentle boil over medium heat, then reduce to medium-low and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens and deepens in color.
- Remove from heat, stir in the torn fresh basil, and let it wilt for 1 minute; taste and adjust salt, pepper, and red pepper flakes as needed. For a smoother texture, use an immersion blender to partially or fully blend the sauce.
- Toss immediately with cooked pasta, spoon over shrimp or lobster, or ladle into airtight jars for storage. Garnish with fresh parsley and a drizzle of olive oil if desired.
Notes
- Don't rush the garlic — cook it slowly over medium heat so it turns sweet and golden rather than sharp and bitter. Keep stirring and lower the heat if needed.
- Use San Marzano crushed tomatoes if possible. They are sweeter and less acidic than standard canned tomatoes, which means a more balanced sauce with less need for added sugar.
- Blooming the red pepper flakes in oil before adding the tomatoes extracts fat-soluble capsaicin compounds that create deeper, more complex heat than stirring them in at the end.
- Save a cup of starchy pasta cooking water before draining your pasta. Adding a few splashes to the sauce when tossing helps it cling to every strand beautifully.
- The white wine is optional but adds a layer of acidity and depth. You can substitute with chicken broth, vegetable broth, or skip it entirely and go straight to adding the tomatoes.
- Always add fresh basil off the heat. Cooking basil too long destroys its bright, aromatic flavor — stirring it into the hot sauce right after removing from the burner is all it needs.
- This sauce tastes even better the next day after the flavors have had time to meld. Make it ahead and reheat gently on the stovetop over medium-low heat.
- Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months in freezer-safe bags or containers.
- For a smoother, restaurant-style sauce, use an immersion blender to partially or fully blend the finished sauce right in the pan before serving.
- To make it heartier, brown Italian sausage or ground beef in the pan before adding the garlic and build the sauce on top of the rendered meat.
Nutrition
Serving: 1ServingCalories: 130kcalCarbohydrates: 11gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 420mgPotassium: 480mgFiber: 3gSugar: 7gVitamin A: 15IUVitamin C: 18mgCalcium: 6mgIron: 8mg
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