Red Pepper Fra Diavolo Sauce

Devilish Tomato Sauce. Used up all of your Costco Pasta Sauce stock during Quarantine? No prob, here’s a spicy  homemade version to fulfill all of your cozy nights in this season.

Fra Diavolo” (noun); – brother devil. Ψ

Now if a sauce has the word devil in it’s name, you know that stuff is packing the HEAT and the spunk. Sounds like a fitting recipe with Halloween coming up in a few days. This recipe is simple ingredients meets short cook time meets spice.

Fra Diavolo sauce is authentic Italian cooking combined with what Indians do best – spice everything up. I swear, I’m always finding ways to fit in my blog name – The Shared Spices!!

In my sauce, I took a slighly different approach and added in the freshness/sweetness of red bell pepper (my favorite of the colored peppers) and some jalapenos in my version, because crushed chili peppers are not enough. Quick to make, garlicky, versatile in what it goes with, no preservatives. You can use fresh tomatoes and crush them, or use the canned version – whatever you please. Just don’t forget the seasonings and spices! The best part is that you can make it ahead of time and freeze until you need to use it. Same with any leftovers!

While you might be an angel, you deserve to explore the “bad” side once in a while. Cheesy, I know. 😉

PREP: 10 minutes
TOTAL: 20 minutes
YIELD: 2.5 cups (4-6 pasta servings)


  • 2.5 Cups Crushed Red Tomatoes (~28oz can)
  • 1 Medium Red Onion, finely chopped
  • 1 Red Bell Pepper, finely chopped
  • 1 Jalapeno or Serrano Chili, finely chopped (add chopped Thai Green Chilis for extra spice!)
  • 4 Large Garlic Cloves, minced
  • 1 tsp. Ground Black Pepper
  • 1 tsp. Crushed Red Pepper Flakes
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Basil
  • 1/4 tsp. Dried Thyme
  • 1/4 tsp. Red Chili Powder
  • 1½ tbsp. Extra Virgin Olive Oil
  • Salt, to taste
  • 1/2 Cup Freshly Chopped Italian Basil (optional)


  1. In large sauce pan over medium-to-low heat, heat up Olive Oil. Add in diced Red Onion, Red Bell Pepper, and Jalapeno/Serrano Peppers. Stirring occasionally, let cook on low heat for 2-3 minutes to soften or until slightly translucent color.
  2. Add in minced garlic. Continue to cook veggies for 30-45 seconds, ensuring garlic does not burn.
  3. Turn heat to low, and add in Crushed Red Tomatoes. Sprinkle in all of the seasonings: Ground Black Pepper, Crushed Red Pepper Flakes, Dried Oregano, Dried Basil Dried Thyme, and Salt (to taste). Slowly stir until veggies, crushed tomatoes, and seasonings are incorporated.
  4. Cover pot and let sauce simmer for ~3 minutes on low heat.
  5. Taste test and adjust seasonings and spice level as needed.
    To make a thicker sauce: continue to simmer the sauce without the lid until desired consistency.
    To make a thinner sauce: add in warm/room temperature water until desired consistency, and simmer for additional 30 seconds.
    Optional: Once sauce is desired consistency, turn off heat & add freshly chopped Italian Basil to sauce and mix.  
  6. Serve and enjoy!

#TashTip: Serve with side of bread, mozzarella cheese sticks and of course with your favorite pasta (lasagna, manicotti, penne, spaghetti, etc.)! Sauce can be kept frozen for up to 1 year. 

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