Home Chef Series | Diavolo Pasta

We're back in the Piada Test Kitchen with our hottest recipe yet! Our Chief Concept Officer, Chef Matt Harding, is here to spice up your next pasta night with our signature Diavolo. Let's get cooking!

What You'll Need | Serves 4-6

— 3 tbsp olive oil

— 1 medium yellow onion, diced

— 4 cloves garlic, finely chopped

— 1/2 roasted red pepper, diced

— 28 oz canned diced tomatoes

— 1 cup water

— 2 tbsp tomato paste

— 1 cup cream

— 1 tbsp crushed chili peppers

— 1 tsp cayenne pepper

— 2 tsp salt

— 1/4 tsp black pepper

— 2 tbsp fresh basil

Add oil, onion and red bell pepper to a saucepan and cook until onion is translucent over medium heat.

Add garlic - make sure to watch closely as minced garlic can burn easily and cooks quickly.

Add tomato paste and cook an additional 1-3 minutes. Add chili flake, salt, pepper, water and tomatoes. Bring to a simmer and simmer for 5 minutes.

Finish with cream, parmesan cheese and fresh basil. Looking for a little more heat? Add additional spices to taste.

To serve, add  8 oz cooked pasta— we suggest a thin spaghetti— to the pan and an additional ¼ cup of freshly grated parmesan cheese. Toss until pasta is fully combined. Top your completed dish with additional parmesan, green onions and fresh basil.