THIS RECIPE IS SPONSORED BY DELALLO | OPINIONS ARE MY OWN
Putting together a nourishing dinner after a long day is one thing — the cleanup afterward is another. I can’t relax on the couch with a steaming bowl of pasta if a sink full of dishes is looming, which is why one-pot dinners are such a gift.
This Fiery One-Pot Seafood Pasta with Arrabbiata Sauce is quick to make, bold in flavor, and minimal on cleanup. Tender shrimp, sweet scallops, and briny mussels cook right in the sauce, making it perfect for a fast weeknight meal or an impressive dinner for guests.
The sauce brings heat and bright tomato flavor; it’s the star of the dish.
Fiery One-Pot Seafood Pasta With Arrabbiata Sauce
Arrabbiata is a punchy Italian sauce built from red chili peppers, tomatoes, and garlic. It’s straightforward but vibrant — a reminder that Italian cooking often finds elegance in simplicity.
The level of heat can vary, but DeLallo’s Arrabbiata Sauce stays true to its name. “Arrabbiata” translates to “angry” in Italian — think hot, fiery, and red — and this jar delivers a satisfying bite.
Using a quality jarred sauce like DeLallo’s speeds up prep without sacrificing flavor; the sauce feels homemade once it’s cooked and combined with pasta and seafood.
This one-pot method cooks the pasta directly in the sauce, so the released starch thickens and makes the sauce luxuriously creamy. Adding the shellfish at the end lets their natural juices enrich the sauce, too.
Serve it on the patio with a glass of Chardonnay and let it transport you to the Mediterranean, or enjoy it curled up on the couch — it’s great either way.
If you prefer less heat, choose a milder jarred sauce from the same brand — the technique works with many styles.
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Fiery One-Pot Seafood Pasta With Arrabbiata Sauce
Ingredients
- 1 TBSP olive oil
- 4 cloves of garlic, minced
- 1 medium white onion, diced
- 1 24 oz jar of DeLallo Arrabbiata Sauce
- 3 cups vegetable broth
- 16 oz linguini
- Kosher salt and cracked black pepper, to taste
- 8-10 oz fresh uncooked shrimp, shelled and deveined
- 8-10 oz fresh scallops
- 12 fresh mussels, cleaned and debearded
Garnish
- Pecorina Romano, shredded
- Fresh parsley, chopped
- red chili flakes (optional)
Instructions
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Prep and clean the seafood. Lightly salt both sides of the shrimp and scallops and keep them chilled until ready to cook.
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Heat olive oil in a large braiser or skillet over medium heat. Add garlic and onion and cook, stirring often, until garlic is fragrant and the onion is translucent, about 3–4 minutes. Avoid browning the garlic.
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Add the jarred Arrabbiata sauce, two cups of vegetable broth, and the linguini to the pan. Season with kosher salt and cracked black pepper to taste. Reserve the extra cup of broth.
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Bring the liquid to a boil, then reduce to a simmer. Cook, stirring occasionally, until the pasta is tender, about 18–20 minutes.
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Nestle the scallops, shrimp, and mussels into pockets between the noodles so they’re covered with sauce. Add a bit of the reserved broth if needed, cover, and simmer 4–6 minutes until mussels open and the shrimp and scallops are opaque. Watch closely to avoid overcooking; add more broth if the sauce becomes too thick.
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Serve immediately. Garnish with freshly grated Pecorino Romano, chopped parsley, and plenty of crusty Italian bread. Sprinkle red chili flakes on individual portions for extra heat if desired.
Notes
Ask your fishmonger about sustainable options when selecting seafood.
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