Description
This Tuna Pasta with Creamy Fra Diavolo Sauce is a delightful Italian-inspired seafood dish that combines tender pasta with a spicy, creamy tomato sauce loaded with flaked tuna. Perfect for a quick weeknight meal, it balances heat from red pepper flakes with the richness of cream and Parmesan cheese, creating a flavorful and comforting pasta experience.
Ingredients
Scale
Pasta
- 12 ounces pasta (penne or rigatoni)
Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 (28-ounce) can crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon sugar
- 2 (5-ounce) cans tuna in olive oil, drained and flaked
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
- Extra Parmesan for serving
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain the pasta and set it aside.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing for 1–2 minutes until the garlic becomes fragrant but not browned.
- Prepare Sauce: Pour the crushed tomatoes into the skillet. Stir in salt, black pepper, and sugar to balance the acidity. Let the sauce simmer uncovered for 10 minutes, stirring occasionally to meld the flavors.
- Add Tuna: Stir in the flaked tuna gently into the simmering sauce. Cook for an additional 2–3 minutes to warm the tuna through and integrate it with the sauce.
- Finish Sauce: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and heated evenly without boiling.
- Toss Pasta: Add the cooked pasta to the skillet with the sauce and toss thoroughly to coat each piece evenly with the creamy fra diavolo sauce.
- Serve: Serve the pasta hot, garnished with chopped fresh parsley and additional Parmesan cheese if desired for extra flavor.
Notes
- For extra heat, increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper.
- This dish works well with either chunk light or solid white tuna depending on your preference.
- To make a lighter version, substitute heavy cream with half-and-half.
- Best enjoyed fresh but reheats well for leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
