Food / Main Dishes / Pescetarian

Fiery One-Pot Seafood Pasta With Arrabbiata Sauce


Pulling together a nourishing meal after a long day at work can be taxing, but that post-dinner clean up is the REAL thief of joy. I don’t know about you, but I can’t curl up on the couch with a cozy bowl of pasta and fall into a state of relief with a sink full of dishes; the thought of that crowded sink hovers over my head like a big dark cloud.

This is why one-pot pastas are a thing of beauty — a true knight in saucy armor.

Not only is this recipe a cinch, but it ups your dinner game with the inclusion of tender shrimp, sweet scallops, and juicy mussels which makes it ideal for a weeknight quick-fix or a next-level dinner party.

Oh, and the sauce? It packs one heck of a punch.

Fiery One-Pot Seafood Pasta With Arrabbiata Sauce

If you love spicy food, chances are you’ve enjoyed your share of arrabbiata sauce. If not, then I think we need to talk.

Arrabbiata sauce is a punchy sauce made up of hot red chili peppers, tomatoes, and garlicky goodness. It’s simple, but that’s the beautiful thing about Italian cuisine — you can find quality and elegance in even the simplest recipes.

The heat in an arrabbiata sauce will vary from recipe to recipe. The lovely thing about DeLallo’s Arrabbiata Sauce is that it stays true to its name. “Arrabbiata” literally translates to “angry” in Italian — and what are you when you’re angry? Heated. Hot. Red.

You get it.

DeLallo is doing things right with their blend, and if I hadn’t poured it out from the jar myself, I would have never guessed it ever touched a jar in the first place.

Fiery One-Pot Seafood Pasta With Arrabbiata Sauce | Killing Thyme
Let’s move onto this magnificent one-pot wonder. First of all, it cooks your noodles *right* in the sauce. As a result, all of that starchy goodness creates a pasta dish that is thick, creamy, and oh-so-dreamy. Secondly, since you cook the shellfish in the pot right at the end, you get those sweet natural juices running into the sauce.

Ideally, what you want to do is take this dinner out to your patio with a bottle of Chardonnay and pretend you’re dining along the Mediterranean coast. This dish *will* transport you.

But it will taste just as good while plopped on your couch on a rainy day.

If spicy food doesn’t agree with you, don’t fret — DeLallo has a variety of sauces that would go swimmingly with this recipe.

Fiery One-Pot Seafood Pasta With Arrabbiata Sauce | Killing Thyme

Fiery One-Pot Seafood Pasta With Arrabbiata Sauce | Killing Thyme

Not sure if DeLallo is available near you? Find out here, or shop their online store!
Making this recipe? Snap a pic and tag me on Instagram: @Killing__Thyme /#killingthyme. For more delish eats, follow me on INSTAGRAM + PINTEREST.


Fiery One-Pot Seafood Pasta With Arrabbiata Sauce

This Fiery One-Pot Seafood Pasta With Arrabbiata Sauce is hassle-free perfection. Just bring your dinner to the patio with a bottle of Chardonnay and pretend your dining on the Mediterranean coast!
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Killing Thyme


  • 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


  • Pecorina Romano shredded
  • Fresh parsley chopped
  • red chili flakes (optional)


  • Prep/clean your seafood, lightly salt each side of the shrimp and scallops, and keep chilled over ice or in the fridge until it's time to cook them.
  • Heat olive oil in a large braiser or skillet over moderate heat. Add the garlic and onion to the skillet and cook, stirring often, until garlic is fragrant and onions have become translucent; approx. 3-4 minutes. Careful not to brown the garlic.
  • Add DeLallo's Arrabbiata sauce to the braiser/skillet, along with TWO (2) cups of vegetable broth and linguini. Season with S+P, to taste. (Save the extra cup of broth.)
  • Bring the liquid to a boil, then reduce the heat and simmer, stirring occasionally, until pasta is cooked through. This should take approx. 18-20 minutes.
  • Stir in the scallops, shrimp, and mussels; ensure the seafood is covered with sauce and noodles to get an even cook. Add some extra vegetable broth, cover and allow to simmer for 4-6 minutes or until mussels have opened and the shrimp and scallops are opaque. Add additional broth if need be. Keep an eye on the shellfish so they don't overcook; if they overcook, they will become rubbery. (*See recipe notes)
  • Serve immediately, and garnish with some freshly grated Pecorino Romano, chopped fresh parsley, and a hunk of fresh Italian bread. You can sprinkle your serving with some red chili flakes if you *really* want to spice things up.


** A little trick I've found useful when adding the raw shrimp and scallops to the pasta is to create a few little pockets between noodles and sauce, and to nestle the seafood in these little pockets, covering them up afterward. This ensures an even cook. Halfway through their cooking time, you could also flip them over — you'll want to check their doneness anyway. Cooking raw seafood in a one-pot pasta is totally safe (and super duper satisfying). As long as the shellfish is opaque and the mussels have opened up, you're safe. If you want to be extra cautious, use a meat thermometer and ensure that the internal temp of the shellfish is 145 degrees F.
** Make sure to speak to your fishmonger about sustainable options.


  • Jocelyn Lawry Monacelli
    March 23, 2017 at 7:02 pm

    Hubby is not a fan of Mussels ( don’t judge ) but he loves clams. I think a good helping of Steamers would be perfect in this. Stop at DeLallo’s bakery for some of their crusty bread to sop up the sauce. Italian’s love to Sop !

    • Killing Thyme
      March 23, 2017 at 7:29 pm

      Girrrrrl, YES. I love clams. Funny story — I originally wanted to use clams for this recipe, but my trusty fishmonger didn’t have any available that day! So mussels were the next best thing. Let me know if you give it a whirl with the clams.

      I also agree about the bread and sopping. How can one not sop with bread when eating pasta? I don’t trust people who don’t do this :)

  • Jared
    March 21, 2017 at 9:24 am

    I love love love love love that you cooked the pasta right in the sauce. The pasta soaks up all that delicious flavour… like… omg… mouth drooling. I want to eat that! I love making my own sauces, but in a pinch I’ll used the jarred variety. I’m glad to see that these guys are making quality packaged foods. Good on them, I want to try them!

    • Killing Thyme
      March 22, 2017 at 1:46 pm

      Thanks, buddy!
      Haha YES. It’s so damn tasty. You know, it wasn’t until late 2015 when I stopped rinsing my pasta after it cooked. Once I learned that that starchy goodness brings so much richness to the dish, I felt like I’d cracked some sort of secret Italian code. I guess that’s what I get for growing up in a French and Eastern Euro household. Lol. Pierogi? Nail it. Pasta? Rinse it like you don’t know what you’re doing… (not anymore, though!)

      Same here — homemade sauce is the best. But it’s so great to have that go-to when you need something quick, and DeLallo’s doesn’t taste all sugary. It’s well-balanced and fresh and wholesome. I hope you can find some near you!

  • Isabelle Boucher
    March 20, 2017 at 6:31 pm

    Love this! Nothing makes this lazy girl happier than a gorgeous one-pot dish that requires minimal effort, delivers maximum flavour, and only requires me to wash one dish at the end of the meal. I love me a good, spicy arrabiata sauce, and I love that you’ve paired it here with fresh seafood… totally my kind of weeknight meal. Now I just need to track down some of this delicious-looking DeLallo’s sauce!

    • Killing Thyme
      March 22, 2017 at 1:43 pm

      Thanks, Isabelle!
      I’m with you. After a long day of cooking, photo styling, and cleaning, the last thing I want to do is repeat cooking and cleaning. I love to make exciting dinners, but simple has undoubtedly become my go-to. (Thanks, food blogging!)
      And yes! The idea of mixing heat and seafood came from a dining experience last summer. It’s a fun pairing. I hope you can find some of this sauce near you!

  • Markus Mueller
    March 19, 2017 at 7:57 pm

    This is great! A simple one pot meal really. I like that you cooked the noodles right in the sauce, not a lot of recipes do this, but I find it always ends up with a more flavorful dish. I am a big fan of spicy foods (lately I’m blowing through a bottle of Bajan Hot Sauce) and traditional flavors like this are always a winner in my family.!

    • Killing Thyme
      March 20, 2017 at 10:35 am

      Thanks, Markus!
      Most one-pot recipes I’ve stumbled upon simply cook the noodles in the broth; very few cook them in the sauce as well, but I thought it made sense and it *really* made more a wonderful pasta dish. It’s very hearty. If you dig spice, you’d love this sauce!

  • thefoodblognet
    March 17, 2017 at 10:15 pm

    Dana, I always gravitate to your posts. Everything that you post is something that I would also want to make and share. You keep inspiring me. I am a from scratch all the way girl, but I do have a go to, let’s just freaking eat, and get it done, sauce that I keep in the cupboard. It’s all real, no sugar and pretty good. This one sounds even better, so I have to look for it in my Italian grocery. And this one pot gorgeous dish is To. Die. For. Thanks :-)

    • Killing Thyme
      March 20, 2017 at 10:33 am

      Aw Colleen, thanks so much! Your feedback always makes my day :)
      And I hear you. Despite the fact that I enjoy making things from scratch, it’s imperative to have a trusty quick go-to. I hope you can find DeLallo’s sauces at your grocer! Keep me posted, my friend!

  • diversivore
    March 17, 2017 at 6:11 pm

    I’m a big fan of DIY scratch-based sauces (as you well know) – BUT, I will say that when you can find an awesome jarred sauce that’s made well with real ingredients, it’s a time saver that you can actually feel good about. I went to check out DeLallo’s ingredient list and it was really nice to see something that was a) so tomato-centric, and b) didn’t feature sugar or HFCS as a prominent ingredient. It blows my mind how many tomato sauces are really heavily sweetened.

    I’m totally jonesing for this pasta now. The seafood is amaaaaaazing, and as always you treat it with such respect and passion. And I never get to have spicy pasta these days because my kids are too sensitive to the heat. Gotta build up their tolerance a little. Lol.

    • Killing Thyme
      March 17, 2017 at 7:58 pm

      Gosh, what a humbling comment — thank you so much, Sean!
      I hear you. I love my homemade Sunday sauce, but DeLallo’s sauce actually tastes like it was jarred by some Nonna in a basement kitchen and passed directly to me, lol. And yeah, what’s with the sugar in sauces? I can appreciate a bit of sweetness, but some of them taste candied for crying out loud. It’s funny, because you don’t really notice this stuff until you a) make your own from scratch, and/or b) enjoy a sauce like this one. I’m looking forward to trying more of DeLallo’s sauces! They have so many I have yet to try!

      I always wonder how young is “too young” to start introducing spicy food to children. Guess I’ll find out eventually, lol.

  • Killing Thyme
    March 17, 2017 at 4:19 pm

    Thanks so much, James!
    I get you; for the longest time, I associated seafood pasta with a white sauce — either an Alfredo or a white wine sauce. It wasn’t until I started to dine at more authentic Italian joints that I realized a lot of seafood pasta dishes are done in a red sauce. Most of them light, with burst tomatoes, but yeah. I think I’m due for a yummy white seafood pasta soon.

    If you give this one a whirl, definitely let me know :)

  • J Seaton
    March 17, 2017 at 2:26 pm

    This dish looks amazing. I absolutely love a good seafood pasta – though I usually go for a white sauce with my seafood – so this would be something new to me. I love the idea of cooking the pasta in the sauce to reduce dishes in the sink and to thicken the sauce – I’ll definitely need to try that out.

    • Killing Thyme
      March 17, 2017 at 4:20 pm

      Thanks so much, James!
      I get you; for the longest time, I associated seafood pasta with a white sauce — either an Alfredo or a white wine sauce. It wasn’t until I started to dine at more authentic Italian joints that I realized a lot of seafood pasta dishes are done in a red sauce. Most of them light, with burst tomatoes, but yeah. I think I’m due for a yummy white seafood pasta soon.
      If you give this one a whirl, definitely let me know ?

  • Adam
    March 16, 2017 at 5:24 pm

    This one checks off all the boxes when you’re cooking for the family after a long day at work. Prep and cook at just over 30 minutes, one pot and delicious!

    • Killing Thyme
      March 16, 2017 at 5:33 pm

      Right?? In this house, however, there are only two of us at the moment. So it’s bittersweet — leftovers for dayyyyyyys, but… *pats belly* :P

  • Justine @
    March 16, 2017 at 2:20 pm

    Dana these photos are truly stunning and I love the ease of this simple, one pot recipe without sacrificing flavour! Bravo!

    • Killing Thyme
      March 16, 2017 at 5:05 pm

      Thanks so much, Justine!
      Yeah, for the longest time I was skeptical about these one-pot meals, as I tend to be with trends. I like when they prove me wrong, though :)

  • Dan
    March 16, 2017 at 11:07 am

    I haven’t been able to find a real spicy arrabbiata sauce anywhere. Even Italian restaurants keep it pretty tame, which I can understand, but to have one that is red hot and ready would be awesome. I’m going to look for this DeLallo one, so thanks for the recommendation. I also love the use of shellfish here. Most one pot meals keep things simple, but it’s nice to see that you can get a little fancy for special occasions without slaving over a meal.

    • Killing Thyme
      March 16, 2017 at 5:07 pm

      Thanks, Dan!
      I agree; the first time I tried arrabbiata sauce was at this super awesome Italian joint, but it was shy on heat. I guess they have to play it safe. I think you’ll *love* DeLallo’s sauce. Let me know what you think when you try this out!


Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.