Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta 1–2 minutes less than package instructions (it will finish cooking in the sauce). Reserve ½ cup of pasta water, then drain and set aside.
- Prepare the sauce: Heat olive oil in a large skillet over medium heat. Sauté onion until soft, about 3–4 minutes. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Add tomatoes & wine: Stir in crushed tomatoes and smoked paprika if using. Pour in the white wine and simmer for 5–7 minutes, allowing the sauce to reduce slightly and concentrate in flavor.
- Cook the calamari: Season calamari with a pinch of salt and black pepper. Add to the simmering sauce and cook for 3–4 minutes until just tender—avoid overcooking to prevent rubbery texture.
- Combine pasta & sauce: Add the drained pasta directly to the skillet with sauce. Toss gently to coat, adding reserved pasta water as needed for a silky, cohesive finish. Stir in lemon juice and fresh parsley.
- Serve & garnish: Plate the pasta and calamari. Drizzle with a little extra olive oil if desired, and garnish with parsley and a squeeze of lemon. Serve immediately with crusty bread to soak up the spicy sauce.
Recipe Details
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Difficulty: Medium
Variations & Substitutions
- Add shrimp or scallops for a mixed seafood Fra Diavolo.
- Adjust spiciness by increasing or decreasing the red pepper flakes.
- Stir in a small knob of butter or extra olive oil at the end for a richer, silkier sauce.
- Fresh calamari offers a sweeter, more tender result, but frozen works in a pinch.
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