Diablito's Spaghetti Sauce

So you like that classic Italian pasta dish "Fra Diablo"? Here's our quick and scrumptious twist on it... a rick, savory spaghetti sauce that kicks back at ya'. Throw some sauteed, broiled or grilled shrimp or chicken breast on top of it too if you got a hankerin'.


- 3 tablespoons extra-virgin olive oil

- 1 medium onion, finely chopped

- 2 cloves garlic, thinly sliced

- 1 28 oz. can crushed tomatoes

- 2 teaspoons capers

- 1/4 cup cheap dry red wine

- 1 1/4 teaspoons salt

- 2 bay leaves

- 1/2 teaspoon dried (not powdered) oregano

- 1/2 teaspoon fresh ground black pepper

- Dash of cinnamon

- 1 tablespoon Iguana XXX Habanero Pepper Sauce, more or less to taste

- 1 cup loosely packed fresh basil, cut into like 1/4" strips


Heat olive oil in a large saucepan over medium heat. Add chopped onion, stirring so it doesn't brown but becomes soft & translucent, about 2 or 3 minutes. Add garlic and keep stirring another minute.

Add crushed tomatoes w/ the liquid, and then everything else except basil. Stir in a cup of water and bring slowly up to a boil. Adjust seasonings if necessary reduce heat and simmer for about 20 minutes uncovered, stirring occasionally, until it's reduced and thickened. Stir in basil just before serving over your favorite pasta. Perfect with a bold, dry red wine and a big appetite. Buen provecho!

Sauces you can use in this recipe.

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