Fra Diavolo Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil (about 1 tablespoon salt per 4–6 quarts). Add 1 lb torchio and cook until al dente according to package directions, usually 9–12 minutes. Reserve 1 to 1 1/2 cups of pasta cooking water, then drain pasta and set aside.

Make a quick pickle for the Fresno chilies: combine 1 tablespoon white vinegar, 2 tablespoons water, 1 teaspoon sugar and a pinch of salt in a small bowl. Add the thinly sliced 3 Fresnos, stir, and let sit at least 10–15 minutes while you prepare the sauce. These will add bright heat and acidity to finish the dish.

Grate 1 cup Parmigiano Reggiano and gently tear 12 basil leaves. Zest and juice 1 lemon and set aside.

Prepare tomatoes: if you prefer a smoother sauce, blanch the Roma tomatoes (optional) by scoring an X on the bottom, plunging into boiling water 20–30 seconds, then into an ice bath. Peel, core and roughly chop to yield approximately 28 oz. If skipping blanch, finely dice.

Heat 2 tablespoons extra-virgin olive oil in a wide sauté pan over medium heat. Add the finely diced shallot and cook, stirring, until softened and translucent, about 3–4 minutes. Add 3 cloves minced garlic and cook until fragrant, about 30 seconds (do not brown).

Deglaze the pan with 1 tablespoon dry white wine, scraping any fond. Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor.

Add the chopped Roma tomatoes, 1 cup vegetable or seafood stock, 1 teaspoon red pepper flakes (adjust to taste), 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon sugar (optional). Bring to a gentle simmer and cook 10–15 minutes until tomatoes break down and sauce thickens slightly. If you prefer a smoother texture, use an immersion blender briefly to reach desired consistency, or leave chunky.

While the sauce simmers, if your lobster is raw: poach or steam it until just cooked through (about 6–8 minutes for tails), then shell and chop into bite-sized pieces. If using pre-cooked lobster meat, gently pat dry and cut into large chunks.

In a separate skillet over medium-low heat, melt 2 tablespoons unsalted butter with 2 tablespoons olive oil. Add the lobster pieces and warm gently for 1–2 minutes until heated through. Remove lobster and keep warm. Reserve lobster juices in the pan to add back to sauce if present.

Taste the tomato sauce and adjust seasoning. Add the warmed lobster pieces to the simmering sauce along with a splash (2–4 tablespoons) of reserved pasta water and/or the lobster pan juices to loosen the sauce and help it coat the pasta. Stir gently and warm together 1–2 minutes—do not overcook lobster to avoid toughness.

Add the cooked torchio to the pan with the lobster-tomato sauce. Toss gently over medium heat for 1–2 minutes so the pasta absorbs sauce. If sauce seems tight, add more reserved pasta water, 1 tablespoon at a time, until you achieve a glossy, saucy coating.

Finish the dish by adding the lemon zest and a squeeze of lemon juice, 2 teaspoons olive oil, and torn basil leaves. Toss gently to combine. Taste and correct salt/pepper.

Plate portions (recipe yields about 4 servings). Top each portion with a generous sprinkle of freshly grated Parmigiano Reggiano and scatter the quick-pickled Fresno slices across the top for bright heat and acid. Drizzle a little extra-virgin olive oil if desired.

Serve immediately with additional basil and Parmigiano at the table.