Squid Fra Diavolo Recipe: Spicy Tomato Sauce and Pasta

Squid fra diavolo is an Italian-American seafood dish of tender squid simmered in a spicy tomato sauce, often served over pasta. A gentle braise makes the squid tender while garlic, red pepper, and a little lemon keep the rich sauce lively; heat levels and family versions vary.

Ingredients

2 lb cleaned squid, fresh or thawed (900 g), bodies cut into ½-inch rings and tentacles left whole or halved
12 oz dried spaghetti (340 g)
2 tbsp extra-virgin olive oil (30 ml)
1 small yellow onion, finely diced (about 150 g)
4 garlic cloves, finely chopped (about 12 g)
1 tsp crushed red pepper flakes (about 2 g), or less for a milder sauce
2 tbsp tomato paste (32 g)
½ cup dry white wine (120 ml); use seafood stock or water if you prefer to cook without wine
1 can crushed tomatoes, 28 oz (794 g)
1 cup water (240 ml), plus more pasta water as needed
1 tsp dried oregano (about 1 g)
1 bay leaf
1¼ tsp fine salt (about 7 g), divided, plus more for pasta water
¼ tsp freshly ground black pepper (about 0.5 g)
¼ cup chopped fresh flat-leaf parsley (about 15 g)
1 tbsp fresh lemon juice (15 ml)

Instructions

Prepare the squid and aromatics. If using frozen squid, thaw it in the refrigerator before cooking, then drain and pat it dry. Cut the bodies into rings about ½ inch wide; halve unusually large tentacles so the pieces cook evenly. Dice the onion, chop the garlic, and measure the remaining ingredients. Dry squid is easier to cut and less likely to water down the sauce. This preparation is included in the 25-minute prep estimate.
Start the sauce. Warm the olive oil in a heavy Dutch oven or wide, deep saucepan over medium heat. Add the onion and cook for 5 to 6 minutes, stirring now and then, until softened and translucent but not browned. Add the garlic and red pepper flakes and stir for about 30 seconds, just until fragrant. Stir in the tomato paste and cook for 1 minute to deepen its flavor. If your flakes are especially hot, begin with ½ teaspoon; you can add more near the end.
Add the wine and tomatoes. Pour in the wine and scrape up any browned bits from the pan. Let it simmer for about 2 minutes, then add the crushed tomatoes, water, oregano, bay leaf, 1 teaspoon of the salt, and black pepper. Bring the sauce to a gentle bubble, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. If you skip wine, add the same amount of seafood stock or water; the sauce will have a little less acidity and complexity, but will still be flavorful.
Braise the squid until tender. Stir the squid into the sauce and bring it back to a low simmer. Avoid a hard boil, which can make the sauce splatter and cook the squid unevenly. USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish; check the center of a thick squid piece with a food thermometer, then continue the gentle simmer until the squid is tender, usually about 20 to 25 minutes more. The full braise is about 30 minutes. Stir every few minutes and lower the heat if the sauce starts sticking. Squid can become firm at first and then soften with continued gentle cooking, so check tenderness before serving.
Cook the spaghetti while the squid finishes. When the squid has about 10 minutes left, bring a large pot of water to a boil, salt it, and cook the spaghetti according to the package directions until just al dente. Before draining, scoop out about 1 cup (240 ml) of pasta water. The pasta and sauce should finish at roughly the same time; if the squid needs a few extra minutes, leave the pasta drained and toss it with a small splash of pasta water to keep it from sticking.
Finish and combine. Remove the bay leaf. Stir the parsley and lemon juice into the sauce, then taste and adjust the salt, pepper, or red pepper. Add the drained spaghetti to the sauce and toss over low heat for 1 to 2 minutes. Add pasta water a few tablespoons at a time until the sauce clings to the noodles without turning watery. If your pan is too small, portion the pasta into bowls and spoon the sauce over it instead.
Serve promptly. Divide the pasta among four warm bowls, making sure each serving gets plenty of squid and sauce. Keep any extra sauce at the table for bread or for anyone who wants a more generous coating.

Tips

Use cleaned squid to save prep time. Fish counters often sell cleaned bodies and tentacles. If cleaning it yourself, allow extra time and remove the beak, quill, and innards; do not include the viscera in the recipe. Frozen cleaned squid is convenient, but thaw it in the refrigerator and drain it well before adding it.
Control the heat in stages. Red pepper brands vary in intensity, and heat builds as the sauce simmers. Start with ½ teaspoon if you are unsure, then taste after the squid has braised. You can add flakes at the table, but it is difficult to make an overly hot pot mild again.
Keep the simmer gentle. A rolling boil can reduce the tomato sauce too quickly and make the squid tough before it has time to soften. If the sauce gets thicker than you like, add a splash of water. If it is thin, simmer it uncovered for a few minutes after the squid is tender.
Choose a practical substitute. Dry white wine adds brightness, but seafood stock or water works in its place. Crushed tomatoes are an easy pantry option; if you only have whole peeled canned tomatoes, crush them by hand or with a spoon. The texture will be a little less even, not a problem for this rustic sauce.

Serving Suggestions

Spaghetti is a classic, but linguine, bucatini, or another long pasta also holds the tomato sauce well. If you prefer a lighter plate, serve the squid and sauce on its own with crusty bread for dipping, or spoon it over polenta. A simple green salad dressed with olive oil and vinegar provides a crisp contrast, while sautéed greens such as broccoli rabe or spinach make a good side.

Offer extra crushed red pepper and chopped parsley at the table so diners can adjust their bowls. A squeeze of lemon brightens the tomato and seafood flavors. Parmesan is not necessary here; many cooks prefer seafood pasta without it so the squid stays at the center of the dish. If serving bread, warm it just before dinner to catch the sauce left in the bowl.

Variations

For a seafood mix, replace up to half the squid with peeled shrimp or mussels. Add shrimp near the end so it does not overcook, and cook mussels until their shells open; discard any that remain closed. Keep the total seafood amount close to 2 lb (900 g), and check that every type is cooked through. For a more substantial sauce, add ½ lb (225 g) of Italian sausage, browned before the onion; this changes the dish from a seafood-forward version and adds a savory, meaty flavor.

To make the sauce less spicy, use a pinch of red pepper or leave it out, then pass pepper flakes separately. For extra heat, add another ½ teaspoon or a finely chopped hot chile with the garlic. A few chopped capers or pitted olives stirred in at the end bring a salty, briny note. For a gluten-free meal, use gluten-free spaghetti and check its package instructions; the squid and tomato sauce are naturally free of wheat ingredients when prepared with suitable stock and seasonings.

Storage and Reheating

Refrigerate leftover squid and sauce within 2 hours of cooking, in a covered container. For the best texture, store the sauce separately from the pasta if you can; cooked pasta absorbs sauce as it sits. The leftovers keep for 3 to 4 days in the refrigerator. If you expect to have extra, setting some sauce aside before tossing it with the spaghetti makes later portions easier to reheat.

Reheat only the amount you plan to eat. Warm the sauce gently in a saucepan with a splash of water, stirring until hot throughout; reheat leftovers to 165°F (74°C), checking with a food thermometer. Add separately stored pasta to the pan for the last minute or two, or reheat it with a spoonful of water. Avoid repeated reheating, since the squid can become firmer with additional cooking. You can freeze the sauce, preferably without pasta, in a freezer-safe container for up to 2 months for best quality. Thaw it in the refrigerator and reheat as described; freezing may soften the squid slightly.

Frequently Asked Questions

How do I keep squid from turning rubbery? Use a gentle simmer and give the squid enough time to become tender. Squid is commonly cooked very briefly or braised longer; this recipe uses the longer method. Check a piece as it cooks rather than relying only on the clock, since squid size and pan temperature can vary.

Can I use frozen squid? Yes. Choose cleaned squid, thaw it in the refrigerator, and drain it well. Patting it dry helps keep excess water from thinning the sauce. Do not thaw seafood on the counter; if it is still partly frozen, finish thawing it in a sealed bag under cold running water and cook it promptly.

Can I make the sauce ahead? You can make the tomato base a day ahead and refrigerate it promptly in a covered container. Reheat it to a simmer, add the squid, and braise until tender and cooked to the safe temperature. Cooking the squid just before serving gives you better control over its texture. The fully cooked dish can also be made ahead, though squid may firm up slightly when reheated.

Is fra diavolo always made with squid? No. Fra diavolo is a spicy tomato preparation used with different seafood, including shrimp, lobster, and mixed shellfish. Squid is a satisfying choice because it takes on the sauce well. Recipes differ in their seafood, level of heat, and use of wine, so this version is one practical variation rather than a single definitive formula.

What can I serve instead of pasta? Serve the squid and sauce with toasted bread, spoon it over polenta, or offer it as a stew-like main course with a salad. If skipping pasta, you may want to simmer the sauce uncovered briefly after the squid is tender so it is thick enough to scoop with bread. Taste again before serving, since the pasta water in the original method also contributes salt and seasoning.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).