Delicious Seafood Pasta Fra Diavolo

Tonight I made some delicious Seafood Pasta Fra Diavolo in my cool new Le Creuset Enameled Cast-Iron Round French Oven with Cover (more on this below). I had some pasta fra diavolo from Brio Tuscan Grille earlier in the week, and I decided to make some myself this weekend. I suspect the stuff Brio made had some cream in it, but the stuff I made was pretty good, and it had seafood (shrimp, calamari, and scallops) instead of chicken which is always a plus in my cookbook.

If you decide to make some yourself (it's so easy), here are a couple of pointers. First, I used half as much crushed red pepper as was called for in the recipe, and it was still too spicy for my family (for me, it was just pleasantly warm).

Second, instead of basil I used Penzey's Tuscan Sunset, and I think that was a good substitution. More complicated, but really tasty.

Third, I used mini penne instead of linguine.

Finally, I added a bit more shrimp than was called for. There was plenty of room for it. The scallops were terrific, though; I should've splurged on those instead.

My new Dutch oven is my first ever. It's made of enameled cast iron, and it's a spectacular vessel. I highly recommend it. The color of mine is Dune ("... Arrakis... desert planet..."), if you would like to cleave to my ways as closely as possible. ;-)

Bon appetit!