We’ve always been huge fans of Carlos O’Kelly’s Pasta Diablo, that fiery Mexican-inspired pasta dish that’s become a restaurant favorite for its bold spice and rich flavors. Originating from the Southwest’s vibrant culinary scene, it combines tender pasta with a devilish sauce that packs just the right heat.
If you’re craving an easy homemade twist on this classic, we’re excited to guide you through it. Let’s bring that authentic taste right to your table for a memorable meal.
Ingredients
As we dive into recreating the bold, spicy essence of Carlos O’Kelly’s Pasta Diablo, we start by gathering high-quality ingredients that capture its Southwestern flair. Below, we’ve organized them in the order they’re used, with prep notes for accuracy and ease. This ensures our homemade version delivers that authentic, fiery taste you love.
Fresh Produce and Aromatics
- Onion: 1 medium yellow onion, finely diced, for building the base flavor as we sauté.
- Garlic: 4 cloves, minced, to add a pungent kick right after the onion.
Proteins and Vegetables
- Jalapeño peppers: 2 fresh jalapeños, seeded and sliced, for the signature heat that defines Pasta Diablo—adjust based on your spice tolerance.
- Bell pepper: 1 red bell pepper, thinly sliced, to introduce vibrant color and sweetness alongside the jalapeños.
- Shrimp: 1 pound large shrimp, peeled and deveined, as the protein we sear next for a tender, succulent texture.
Pantry Staples and Sauces
- Olive oil: 2 tablespoons, for coating the pan and starting the cooking process.
- Diced tomatoes: 1 can (14.5 ounces) of fire-roasted tomatoes, to form the hearty sauce base.
- Heavy cream: 1 cup, for creating a creamy, rich consistency that balances the spice.
- Pasta: 12 ounces of penne or fettuccine, cooked al dente as the foundation of the dish.
- Spices: 1 teaspoon chili powder and ½ teaspoon ground cumin, plus salt and black pepper to taste, blended in during sauce development.
This selection reflects our confident approach to mimicking Carlos O’Kelly’s Pasta Diablo Recipe, using precise measurements to guarantee a flavorful, restaurant-quality result at home.
Required Equipment
To prepare our Carlos O’Kelly’s Pasta Diablo at home, we need the right tools to ensure smooth cooking and authentic results. Gathering this equipment beforehand helps us maintain efficiency and achieve that bold, spicy flavor profile seamlessly.
Tools
We recommend the following essential tools for our Pasta Diablo recipe, organized by their primary function to streamline your kitchen workflow:
- Large Stock Pot: For boiling pasta to al dente perfection; ensure it’s at least 8 quarts to accommodate ample water and prevent overflow.
- Skillet or Frying Pan: A 12-inch non-stick version works best for sautéing vegetables, shrimp, and creating the creamy sauce base.
- Cutting Board and Chef’s Knife: Use a sturdy wooden or plastic cutting board paired with a sharp 8-inch chef’s knife for efficiently chopping onions, garlic, jalapeños, and bell peppers.
- Measuring Cups and Spoons: Accurate measurements are key; opt for a set that includes 1-cup, ½-cup, and various spoons to measure ingredients like olive oil, spices, and heavy cream precisely.
- Colander: Essential for draining cooked pasta without losing any valuable starches that enhance the sauce.
- Wooden Spoon or Silicone Spatula: Ideal for stirring the sauce and preventing sticking; we prefer heat-resistant options to handle high temperatures during sautéing.
This selection of tools ensures we replicate the restaurant-quality Pasta Diablo with confidence and ease.
Instructions
With our fresh ingredients and essential equipment ready, we confidently guide you through creating Carlos O’Kelly’s Pasta Diablo at home, capturing its bold, spicy flavors and creamy texture for an authentic restaurant-quality meal.
Prep
Before we dive into cooking, we prepare our ingredients to ensure everything comes together smoothly and efficiently. Start by gathering and prepping the produce: finely chop 1 medium onion and 3 garlic cloves for a fragrant base; dice 1 jalapeño and 1 bell pepper to add that signature Southwest heat and sweetness. Next, we measure out our spices—combine 1 teaspoon of cumin, 1 teaspoon of chili powder, and ½ teaspoon of smoked paprika in a small bowl to enhance the dish’s fiery profile. For the protein, we devein and rinse 1 pound of shrimp under cold water, patting them dry to achieve a perfect sear. Meanwhile, we boil water in a large stock pot and cook 12 ounces of pasta (like penne or fettuccine) according to package instructions until al dente, then drain it using our colander. This prep stage sets the foundation for the vibrant aromas and textures that make Pasta Diablo irresistible.
Cook
Now we move to the stovetop, where we build the sauce’s rich, spicy essence using our non-stick skillet. Heat 2 tablespoons of olive oil over medium heat and sauté the chopped onion, garlic, jalapeño, and bell pepper for 3-4 minutes until they soften and release their aromatic scent, filling the kitchen with a tantalizing mix of sweet and spicy notes. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque, ensuring they absorb the flavors for a succulent bite. Stir in the spice mixture along with a 14-ounce can of fire-roasted diced tomatoes and 1 cup of heavy cream, bringing the sauce to a gentle simmer for 5-7 minutes to thicken it into a creamy, velvety coating that clings perfectly to the pasta. Throughout, we use our wooden spoon to stir constantly, preventing sticking and allowing the bold flavors to meld into a harmonious, restaurant-style sauce.
Assemble
Finally, we bring it all together in the same skillet for minimal cleanup and maximum flavor infusion. Add the drained pasta to the sauce, tossing everything gently for 1-2 minutes over low heat so the pasta soaks up the spicy, creamy goodness and achieves a glossy finish. For an extra touch, we sprinkle ¼ cup of freshly grated Parmesan cheese on top, letting it melt slightly to add a nutty contrast to the heat. Serve immediately in warmed bowls, garnishing with fresh cilantro if desired, to highlight the dish’s vibrant colors and bold sensory appeal that echoes Carlos O’Kelly’s original Pasta Diablo.
Make-Ahead Instructions
To help you recreate our version of Carlos O’Kelly’s Pasta Diablo with ease, we often prepare components in advance. This approach saves time while preserving the dish’s bold, spicy flavors and creamy texture. Below, we outline key steps for make-ahead preparation, ensuring your homemade meal remains fresh and restaurant-quality.
Prepping Ingredients Ahead
We suggest starting with the vegetables and proteins, as they form the base of the flavorful sauce:
- Chop vegetables: Dice onions, garlic, jalapeños, and bell peppers up to 24 hours in advance. Store them in an airtight container in the refrigerator to maintain their crispness and pungent aroma.
- Measure spices and staples: Combine spices like cumin, paprika, and cayenne in a small bowl or sealed bag. This keeps the Southwest-inspired heat ready for quick use without losing potency.
- Prepare shrimp: If using fresh shrimp, clean and devein them ahead of time. Pat dry and store in the fridge for up to 12 hours to prevent sogginess and ensure they sear perfectly when cooked.
Making the Sauce in Advance
The rich, fiery sauce is the heart of Carlos O’Kelly’s Pasta Diablo, and it holds up well when prepared early:
- Cook the base: Sauté the chopped vegetables in olive oil until fragrant, then add fire-roasted tomatoes, heavy cream, and spices to create the sauce. Let it simmer for full flavor development.
- Cool and store: Allow the sauce to cool completely before transferring it to an airtight container. Refrigerate for up to 2 days or freeze for up to 1 month to lock in the creamy, spicy essence.
- Reheat tips: When ready to use, gently reheat the sauce on low heat in a non-stick skillet. Stir frequently to restore its velvety texture and vibrant red hue without separating.
Handling Pasta and Assembly
Pasta absorbs flavors best when fresh, so we recommend partial assembly:
- Cook pasta early: Boil the pasta al dente and drain it, then toss with a light oil to prevent sticking. Store in the refrigerator for up to 8 hours.
- Combine just before serving: Mix the reheated sauce with the pasta right before eating. This step ensures the noodles soak up the spicy, creamy goodness without becoming mushy.
For optimal storage times, refer to the table below to maintain safety and quality:
| Component | Refrigerator Storage (Hours) | Freezer Storage (Days) | Key Notes |
|---|---|---|---|
| Chopped Vegetables | Up to 24 | Not recommended | Keeps crisp for sautéing; avoid freezing to prevent sogginess. |
| Prepared Sauce | Up to 48 | Up to 30 | Reheat slowly to preserve creamy texture and bold flavors. |
| Cooked Pasta | Up to 8 | Not recommended | Use oil to coat and prevent clumping; best for same-day use. |
| Prepped Shrimp | Up to 12 | Not recommended | Store on ice or in fridge to maintain freshness and prevent bacterial growth. |
By following these steps, we ensure your Pasta Diablo experience stays effortless and delicious, just like at Carlos O’Kelly’s.
Conclusion
We’ve shown you how to master Carlos O’Kelly’s Pasta Diablo at home
and we’re confident it’ll become a staple in your kitchen.
It’s all about savoring those spicy Southwest vibes on your own terms
so dive in and make it your signature dish.
Frequently Asked Questions
What is Pasta Diablo from Carlos O’Kelly’s?
Pasta Diablo is a popular spicy dish from Carlos O’Kelly’s, inspired by Southwest flavors. It features bold, fiery tastes with ingredients like shrimp, vegetables, and a creamy tomato sauce, making it a restaurant favorite. This recipe guide helps you recreate it at home for an authentic dining experience.
What ingredients are needed for Pasta Diablo?
You’ll need fresh produce like onions, garlic, jalapeños, bell peppers, and shrimp for protein, plus pantry staples such as olive oil, fire-roasted diced tomatoes, heavy cream, and spices. These high-quality items ensure a flavorful, restaurant-style result when combined in the recipe.
What kitchen equipment is required for Pasta Diablo?
Essential tools include a large stock pot for boiling pasta, a non-stick skillet for sautéing, a cutting board and chef’s knife for prep, measuring cups and spoons for accuracy, a colander for draining, and a wooden spoon or spatula for stirring. These items make cooking smooth and efficient.
How do I prepare Pasta Diablo at home?
Start by prepping and chopping ingredients, then sauté vegetables and shrimp in a skillet. Add spices, tomatoes, and cream to create the sauce, boil and drain pasta, and mix everything together. Top with Parmesan cheese and serve for a vibrant, restaurant-quality meal in under 30 minutes of active cooking.
Can I make Pasta Diablo ahead of time?
Yes, prep vegetables and shrimp in advance, or make the sauce early and store it in the fridge for up to 2 days. Keep components separate to maintain freshness—reheat gently before combining with pasta. This simplifies mealtime while preserving the dish’s bold flavors and creamy texture.
Is Pasta Diablo spicy?
Yes, Pasta Diablo is known for its spicy profile, thanks to ingredients like jalapeños and bold spices. Adjust the heat by reducing peppers or spices if needed, but the original recipe delivers a fiery kick that captures Carlos O’Kelly’s authentic Southwest essence for an exciting flavor experience.