Sunday, September 21, 2014

Penne Fra Diavolo

For those who love a touch of spice and seafood this is one delicious dish.  I only used shrimp because it's our favorite shellfish.  Feel free to add seafood of your choice.  Enjoy!




Fra Diavolo Sauce with penne





  • 4 tablespoons olive oil, divided


  • 4 to 6 cloves garlic, crushed
  • 3 cups crushed tomatoes
  • ½ cup heavy cream (I use half cream and half milk)
  • 1 1/2 teaspoons salt
  • 1 teaspoon crushed red pepper flakes
  • ½ to 1 cup fresh spinach

  • 1 (16 ounce) package penne or linguine cooked according to directions
  • 8 ounces medium shrimp, peeled and deveined(I used already cooked and store bought)

*1 tablespoon chopped fresh parsley optional

  • shaved Pecorino Romano Cheese



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 red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally. After sauce has cooked thirty minutes or slightly more remove from stove and add cream slowly stirring constantly.




  1. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.


In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink.( I use cooked shrimp) and fresh spinach. Add shrimp to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble slightly. Serve sauce over pasta. Sprinkle with cheese

     



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