Recipe: Diablo Spaghetti

I’m not sure what going on with my taste buds lately, but I can’t seem to get enough pasta in my diet. Every meal has had some sorta of noodled goodness lately. I recently went as far as making my own egg noodles one day. (You can find my Egg Noodle recipe here). I just can’t curb this carb craving. That’s why I was a little concerned when hubs said he felt like Mexican tonight.

What??? Mexican??? That’s not pasta! Sheesh, what’s a girl to do?

I started browsing Pinterest for inspiration. First, I searched Mexican food, but nothing really struck my fancy. Then, it was paella, but the rice would take to long. Finally, I found inspiration in Laylita’s recipe for Seafood spaghetti. I knew I could take her already delicious looking Latin spaghetti and turn it into something magical that would (maybe?) settle this insatiable craving of mine.

Mexican spaghetti!

Spicy hot Mexican spaghetti!

Paella inspired spicy hot Mexican spaghetti!

Yes, please!



So here’s the Knife Fork & Cork version of Diablo Spaghetti (Paella inspired).

The list of ingredients is a little long, but don’t worry. It’s actually an easy dish to cook. Plus, there are a few good things about a dish with a lot of proteins:

  1. If your missing one of the protein items, just omit it. There are so many flavors in this dish that one missing protein will not change its taste.
  2. A lot of protein means this is a hearty meal. It can easily adjust to feed a crowd. If you’re suddenly feeding 8-10 instead of 5-6, just boil an extra pack of spaghetti noodles and add an extra can of tomatoes to increase the sauce volume.


The first thing to do is to make the sauce base. The red sauce base can be made a day ahead and refrigerated until ready to prepare the dish, but wait to add the seafood until you are ready to serve the dish. That way there is no chance of spoiled seafood ruining your party.

Diablo Sauce:

Sautee onions and peppers in a large saucepan over low heat until transparent. Then add chopped tomatoes, garlic, cilantro, parsley, and spices. Cook 5 minutes to allow tomatoes to break down in the pan.




Add ground sausage and cubed chicken thighs to the pan. Cook until meat it browned. Add tomato puree, tomato paste and chicken stock. Bring to a simmer. (Stop here and refrigerate if making sauce ahead of time.)

Add Seafood:

Bring Diablo sauce to a simmer over medium heat. Add mussels and clams (in the shell) to sauce. Cook for 5 minutes. Add raw shrimp to sauce and cook for 3 minutes. Finally, add sea scallops and cook for another 3-5 minutes until all seafood is done but not overcooked.

  • Shrimp will be white/pink and not translucent.
  • Scallops will feel medium firm to the touch.
  • Shells of clams and mussels will open.

Toss the Diablo sauce and seafood mixture with warm al dente spaghetti noodles and serve.




Mexican night was a huge success. This pasta is amazing, and yes, it quieted my craving – for a few days at least.

Have you ever had a craving that just wouldn’t go away? What did you do to get rid of it? Let me know; I might be trying your suggestions soon. heehee.







Print Recipe
Diablo Spaghetti Yum
Diablo spaghetti is inspired by my love for pasta and Mexican food. It's a cross between a spicy Italian pasta and paella. Chicken, sausage and seafood make this a hearty meal that can easily be extended to feed a crowd.
Course Main Dish
Cuisine Italian, Mexican, Spanish
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine Italian, Mexican, Spanish
Prep Time 15 minutes
Cook Time 30 minutes
Diablo Meat Sauce
  1. Heat olive oil in a large pot over medium heat.
  2. Sautee onion and bell peppers until translucent. (about 5-8 minutes).
  3. Add cherry tomatoes, garlic, cilantro, parsley and dried herbs. Reduce heat to low and cook until tomatoes start to break down.
  4. Add cubed chicken thighs and sausage to vegetable mix. Cook until meat is browned through. Do not drain unless there is an overwhelming amount of fat for your taste, as this adds flavor to the sauce.
  5. When meat is browned, add tomato puree, tomato paste and chicken broth. Allow to simmer. (If making ahead of time, stop here and refrigerate sauce)
Add Seafood to Sauce
  1. To a simmering sauce, add clams and mussels. Cook for 5 minutes.
  2. Add raw shrimp to sauce and simmer 3 minutes.
  3. Finally, add scallops and cook for 3 minutes. All seafood should be cooked through at this point.
  4. Remove from heat to prevent overcooking seafood.
  1. Cook pasta according to package directions for al dente pasta.
  2. Toss cooked pasta and Diablo meat sauce. Garnish with parsley and parmesan cheese, Serve with warm toast or tortilla crisps.
Recipe Notes

This sauce recipe would also go well served over rice for a paella inspired dish.

Jarred marinara sauce can be substituted for tomatoes, tomato puree, tomato paste and oregano.

For an extra rich flavor, add a red or white wine to the sauce instead of chicken broth.

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