Fra diavolo, "brother devil" in Italian, is a spicy sauce for pasta or seafood. Ramp up the heat with extra chilli if you like.
- 500 gm dried penne
- 60 ml (¼ cup) olive oil
- 3 garlic cloves, finely chopped
- 1 tbsp rosemary
- 24 uncooked prawns, peeled, deveined and coarsely chopped
- 3 birdseye chillies, or to taste, finely chopped
- 600 gm tomato polpa
- To serve: coarsely chopped flat-leaf parsley
- 80 gm sourdough crumbs
- 20 gm butter
- 1½ tbsp olive oil
- 1 garlic clove, crushed
- 1Cook penne in a saucepan of well-salted boiling water until al dente (10-14 minutes), then drain, reserving a little pasta water.
- 2Meanwhile, for toasted crumbs, combine ingredients except garlic in a large deep frying pan over medium heat until toasted, stirring in garlic in the last minute (4-5 minutes). Transfer
to a plate and wipe out pan.
- 3Heat olive oil in pan over medium heat, sauté garlic and rosemary until fragrant (1-2 minutes), then add prawns and chillies and stir until just starting to turn opaque (1 minute). Add polpa, bring to a simmer, season to taste and simmer until sauce is well flavoured, and prawns are cooked (2-3 minutes).
- 4Add pasta to sauce, toss to combine and loosen with a little pasta water if necessary. Serve scattered with toasted crumbs and parsley.