The Chef

Restaurants

Meals

Drinks

Capellini Recipe

Name: Stallas Capellini Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz capellini (angel hair) pasta; 1 tbsp kosher salt (for pasta water); 1 tsp extra-virgin olive oil (to finish); 2 tbsp extra-virgin olive oil; 1 tbsp unsalted butter; 1 cup yellow onion, finely chopped; 4 cloves garlic, minced; 1 tsp crushed red pepper flakes; 2 each anchovy fillets (optional, for depth); 1 dl dry white wine; 28 oz canned crushed tomatoes; 2 tbsp tomato paste; 1 cup fresh basil, torn; 2 tbsp fresh flat-leaf parsley, chopped; 1 tsp granulated sugar (optional, to balance acidity); 1 tsp salt; 1 tsp freshly ground black pepper; 1 lb large shrimp, peeled and deveined; 1 clove garlic, minced (for shrimp); 1 tsp olive oil (for shrimp); 0.25 tsp salt (for shrimp); 0.25 tsp black pepper (for shrimp); 0.5 cup grated Pecorino Romano or Parmesan; 4 each extra basil leaves for garnish

Inspired by Stalla

Time35m

Serves4

Fra Diavolo

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pasta

12 oz capellini (angel hair) pasta

1 tbsp kosher salt (for pasta water)

1 tsp extra-virgin olive oil (to finish)

Fra Diavolo Sauce

2 tbsp extra-virgin olive oil

1 tbsp Unsalted butter

1 cup yellow onion, finely chopped

4 cloves Garlic, minced

1 tsp Crushed red pepper flakes

2 each anchovy fillets (optional, for depth)

1 dl dry white wine

28 oz canned crushed tomatoes

2 tbsp tomato paste

1 cup fresh basil, torn

2 tbsp fresh flat-leaf parsley, chopped

1 tsp granulated sugar (optional, to balance acidity)

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

Protein (optional)

1 lb large shrimp, peeled and deveined

1 clove garlic, minced (for shrimp)

1 tsp olive oil (for shrimp)

1/4 tsp salt (for shrimp)

1/4 tsp black pepper (for shrimp)

To Serve

1/2 cup grated Pecorino Romano or Parmesan

4 each extra basil leaves for garnish

Method

Pasta

Bring water to a boil and cook pasta

Fill a large pot with 4–5 liters (about 4–5 quarts) of water and bring to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz capellini and cook according to package instructions (typically 2–4 minutes) until just al dente. Reserve 1 cup of pasta cooking water, then drain pasta and toss immediately with 1 teaspoon olive oil to prevent sticking. Keep warm.

Fra Diavolo Sauce

Sweat aromatics

In a large, deep skillet or sauté pan set over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams, add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Add garlic, anchovies and heat

Add 4 cloves minced garlic, 2 anchovy fillets (if using, finely chopped), and 1 teaspoon crushed red pepper flakes. Cook, stirring constantly, about 30–45 seconds until fragrant and anchovies have broken down.

Deglaze with wine

Increase heat to medium-high and add 1 dl (about 3.5 fl oz / 100 ml) dry white wine. Scrape any brown bits from the bottom of the pan and let the wine reduce by half, about 2–3 minutes.

Build the tomato base

Add 28 oz crushed tomatoes and 2 tablespoons tomato paste. Stir to combine and bring to a gentle simmer. Reduce heat to medium-low and simmer gently for 12–15 minutes, stirring occasionally, until sauce thickens slightly.

Season and finish sauce

Stir in 1 cup torn fresh basil, 2 tablespoons chopped parsley, 1 teaspoon sugar (if using), 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. If sauce tastes too acidic or thick, add up to 1/2 cup reserved pasta cooking water to loosen and balance.

Protein (optional)

Cook shrimp

If using shrimp, while the sauce simmers, pat 1 lb shrimp dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a separate skillet over medium-high heat, add 1 teaspoon olive oil. Add 1 clove minced garlic and cook 15 seconds, then add shrimp in a single layer. Cook 1–2 minutes per side until opaque and just cooked through. Remove from heat and fold shrimp into the finished sauce.

Finish & Serve

Combine pasta and sauce

Transfer the drained capellini into the sauce pan (or add sauce to the pasta pot) and toss gently using tongs, adding reserved pasta water a few tablespoons at a time as needed to create a silky coating and to reach desired consistency. Cook together for 30–60 seconds so the pasta finishes cooking in the sauce and absorbs flavor.

Plate and garnish

Divide the pasta among 4 warm bowls (servings). Sprinkle each portion with about 2 tablespoons grated Pecorino Romano or Parmesan. Tear a basil leaf over each bowl and drizzle a little extra-virgin olive oil if desired. Serve immediately, with additional pepper or red pepper flakes at the table.