Gabriella Recipe
Served over fettuccine in a spicy diablo sauce.
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Ingredients
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Fettuccine
Diablo Sauce
Garnish
Method
Cooking the Fettuccine
- 1
Boil Water
In a large pot, bring 4-6 quarts of water to a rolling boil. Add 1 tablespoon of salt to the water.
- 2
Cook Fettuccine
Add the fettuccine pasta to the boiling water. Cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally.
- 3
Drain and Set Aside
Once cooked, drain the pasta in a colander and set aside, reserving a cup of pasta water.
Making the Diablo Sauce
- 4
Heat Olive Oil
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- 5
- 6
Add Red Pepper Flakes
Stir in the red pepper flakes and cook for another 30 seconds to infuse the oil.
- 7
Add Crushed Tomatoes
Pour in the crushed tomatoes and stir well to combine. Bring the sauce to a simmer.
- 8
Season the Sauce
Add sugar, salt, and black pepper to the sauce. Stir and let it simmer for about 10 minutes.
- 9
Add Fresh Basil
Stir in the chopped fresh basil and let the sauce cook for an additional 5 minutes.
- 10
Finish with Parmesan
Remove from heat and mix in the grated Parmesan cheese until melted and combined.
Combining and Serving
- 11
Combine Pasta and Sauce
Add the drained fettuccine to the sauce in the skillet. Toss to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- 12
Plate and Garnish
Serve the fettuccine in bowls, garnishing with chopped parsley and a sprinkle of extra Parmesan cheese.