Diablo Spaghetti
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.
Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
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.