Diavola sauce from Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes (page 149) by Missy Robbins and Talia Baiocchi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • alysekstokes on March 23, 2026

    The best diavola sauce recipe there is! The combination of dried chilli flakes and crushed Calabrian chilli paste makes for a complex heat that lingers but isn’t overwhelmingly hot. I love that the recipe makes a generous amount—I serve half right away and freeze half for a future meal.

  • katiesue28 on May 22, 2024

    This was delicious! Very simple but flavorful. I loved the addition of Calabrian chilies. I added some fresh basil I had on hand, and topped the sauced pasta with a chunk of burrata because I was feeling extra. Beautiful meal!

  • bwhip on January 03, 2023

    Wonderful sauce. I was worried it was going to be way too hot, especially for my wife. It’s not often you see a recipe that calls for two full teaspoons of red pepper flakes, and a tablespoon of ultra-hot Calabrian peppers! Yet, somehow it turned out to have just the perfect level of heat for us. We served it with fresh rigatoni, and it was fantastic.

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