Fra Diavolo Sauce with Linguine Recipe

Linguine: A type of pasta that is similar to spaghetti but slightly flattened, 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 cloves that provide a pungent, aromatic foundation for the sauce.

Red pepper flakes: Adds the signature heat to the Fra Diavolo sauce.

Crushed tomatoes: The main component of the sauce, offering a rich and tangy tomato flavor.

White wine: Adds depth and complexity to the sauce, balancing the acidity of the tomatoes.

Salt: Enhances all the flavors in the dish.

Basil: Freshly chopped, it adds a burst of herbal freshness to the sauce.

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

• linguine - Substitute with spaghetti: Spaghetti has a similar texture and shape, making it a good alternative for holding the sauce.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable replacement.

• minced garlic - Substitute with garlic powder: Use garlic powder if fresh garlic is unavailable; it provides a similar flavor profile.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper offers a similar level of heat and can be used in smaller quantities.

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

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

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami, enhancing the overall flavor.

• chopped fresh basil - Substitute with dried basil: Dried basil can be used in smaller quantities to provide a similar aromatic flavor.

• Allow the Fra Diavolo sauce to cool completely before storing. This helps to prevent condensation, which can lead to a watery sauce.
• Transfer the cooled sauce and linguine into airtight containers. For best results, store the sauce and pasta separately to maintain the texture of the linguine.
• Label the containers with the date to keep track of freshness. The sauce can be stored in the refrigerator for up to 4 days.
• For longer storage, place the sauce in a freezer-safe container, leaving some space at the top for expansion. The sauce can be frozen for up to 3 months.
• When ready to use, thaw the sauce in the refrigerator overnight. Reheat gently on the stove over medium heat, stirring occasionally.
• If you have frozen the linguine, thaw it in the refrigerator and then reheat by briefly dipping it in boiling water for 1-2 minutes.
• To refresh the sauce, add a splash of white wine or a bit of olive oil while reheating to bring back its vibrant flavors.
• Garnish with fresh basil before serving to enhance the dish's aroma and presentation.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil.
  2. Add the leftover Fra Diavolo sauce with linguine to the skillet.
  3. Stir occasionally to ensure even heating, adding a tablespoon of water or white wine if the sauce seems too thick.
  4. Heat until the pasta is warmed through, about 5-7 minutes.
  5. Garnish with fresh basil before serving.

• Microwave Method:

  1. Place the leftover Fra Diavolo sauce with linguine 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 additional basil if desired.

• 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 water or white wine to keep the pasta moist.
  4. Cover the dish with aluminum foil to prevent drying.
  5. Bake for about 15-20 minutes, or until the pasta is heated through.
  6. Stir halfway through the reheating process to ensure even heating.
  7. Garnish with fresh basil before serving.

• Double Boiler Method:

  1. Fill a large pot with a few inches of water and bring to a simmer.
  2. Place a heatproof bowl over the pot, ensuring the bottom of the bowl does not touch the water.
  3. Add the leftover Fra Diavolo sauce with linguine to the bowl.
  4. Stir occasionally, allowing the steam to gently reheat the pasta.
  5. Heat until the pasta is warmed through, about 10-15 minutes.
  6. Garnish with fresh basil before serving.

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

• Colander: Essential for draining the cooked linguine.

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

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

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

• Measuring cup: Needed for measuring the white wine and crushed tomatoes.

• 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.

• Tongs: Useful for tossing the linguine with the sauce in the skillet.

• Serving bowl: Ideal for serving the finished Fra Diavolo sauce with linguine.

Prep ingredients ahead: Mince the garlic, chop the basil, and measure out the red pepper flakes and white wine before you start cooking.

Use canned tomatoes: Opt for crushed tomatoes instead of fresh to save time on peeling and chopping.

Cook pasta simultaneously: Boil the linguine while preparing the sauce to streamline the process.

One-pot method: Combine the sauce and linguine in the same skillet to reduce cleanup time.

Batch cooking: Double the sauce recipe and freeze half for a quick meal later.