This "Unconventional" Spaghetti Is Super Popular in Italy for a Reason
The origins behind spaghetti all’assassina, or assassin’s spaghetti, are a little murky, but we do know that it came to be in the late 1960s in the Italian city of Bari. Some argue that its killer name is attributed to the spaghetti’s fiery heat, while others claim it’s the result of the charred, crisp edges that border on burnt (but aren’t!).
What makes this spicy one-pot pasta such a standout is its unorthodox cooking method. There’s no boiling necessary — the spaghetti is cooked risotto-style in a large nonstick skillet or cast iron skillet. Garlic, red pepper flakes, and tomato paste are first sautéed in oil, then the spaghetti is added in an even layer. Tomato broth is added a ladle-full at a time until the spaghetti soaks up the liquid and the bottom is lightly charred and some of the strands are crispy.
The end result is a super-flavorful, spicy spaghetti with a texture that’s equal parts al dente, chewy, and crispy. I love serving this pasta on its own, but if you’d like to fancy it up a little bit, I recommend topping it with a soft cheese like stracciatella or burrata cheese.
Why You’ll Love It
The crispy edges on the spaghetti are amazing. You’ll have to taste and see it for yourself, but the absolute best part of this pasta are the charred, crispy edges.
The flavor is incredible. There’s the garlic and a generous spoonful of red pepper flakes, but cooking the spaghetti directly in the sauce guarantees that it’s infused with a huge amount of rich flavor. Plus, the sauce clings to every millimeter of the pasta like a magnet.
Key Ingredients in Spaghetti all’Assassina
Pasta: Dried spaghetti is the long noodle you want for this recipe. Save the angel hair and bucatini for another night.
Red pepper flakes: This dish does not skimp on the heat, although you can adjust it to your liking.
Passata: Tomato passata is an uncooked tomato purée that has been strained of seeds and skins. Here, it’s mixed with water to make the tomato broth.
How to Make Spaghetti all’Assassina
Heat the tomato broth. Bring the water, tomato passata, and salt to a simmer, then lower the heat to maintain a gentle simmer.
Sauté the aromatics. In order to fit the spaghetti, it’s essential to use a 12-inch or larger nonstick or cast iron skillet. Sauté the minced garlic, tomato paste, and red pepper flakes in oil, then stir in just enough tomato broth to cover the bottom of the skillet.
Cook the spaghetti. Arrange the spaghetti in the skillet in an even layer. Cover the spaghetti with tomato broth and cook undisturbed until the broth is mostly absorbed and spaghetti sticks to the pan. Flip the spaghetti and add more broth. Repeat cooking, flipping, and adding broth until the spaghetti is al dente, sticks to the bottom of the pan, and is slightly charred. Fair warning: There is likely to be some sauce splatter during this step!
Helpful Swaps
Tomato purée can be used as a substitute for passata.
If you want to up the flavor of the pasta even more, use low-sodium chicken or vegetable broth in place of water.
Calabrian chile paste would be a fun swap for red pepper flakes.
Storage and Make-Ahead Tips
Leftovers can be refrigerated in an airtight container for up to four days. I recommend reheating over low heat on the stovetop, and adding a splash or two of water to reconstitute the sauce.
What to Serve with Spaghetti all’Assassina
Spaghetti all'Assassina Recipe
The crispy edges are totally irresistible.
Prep time 5 minutes
Cook time 25 minutes to 28 minutes
Serves 2 to 3
Ingredients
3 1/2 cups water
1 1/2 cups tomato purée or passata
1 1/2 teaspoons kosher salt, plus more as needed
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon red pepper flakes
8 ounces dried spaghetti
Instructions
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Stir 3 1/2 cups water, 1 1/2 cups tomato purée, and 1 1/2 teaspoons kosher salt together in a medium saucepan. Bring to a simmer over medium heat. Adjust the heat to maintain a gentle simmer.
Heat 2 tablespoons olive oil in a 12-inch or larger nonstick or cast iron skillet over medium heat until shimmering. Stir in 2 minced garlic cloves and cook, stirring occasionally, until very fragrant, about 1 minute. Stir in 1 tablespoon tomato paste and 1 teaspoon red pepper flakes, and cook until darkened in color, 2 to 3 minutes. Stir in just enough of the tomato broth to cover the bottom of the skillet (about 1/2 cup).
Increase the heat to medium-high. Arrange 8 ounces dried spaghetti across the bottom of the pan in an even layer. Pour 1 1/2 cups of the tomato broth over the spaghetti. Use tongs to move the spaghetti as needed so it’s evenly coated and partially submerged. Cook undisturbed until the broth is mostly absorbed and the spaghetti sticks to the pan, 5 to 6 minutes. Flip with tongs or a thin spatula so that the bottom layer is on top.
Continue incrementally adding the tomato broth 1 cup at a time, arranging the spaghetti as needed so it's evenly coated. After each addition, cook undisturbed until the liquid is mostly absorbed and the spaghetti sticks to the pan, 3 to 5 minutes. Flip with tongs so that the bottom layer of spaghetti is on top before adding the next cup of broth.
Repeat cooking, flipping, and adding broth until the spaghetti is al dente, sticks to the bottom of the pan, and is slightly charred. The total cooking time will be 17 to 24 minutes from when you first started adding broth. Taste and season with more kosher salt as needed.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Further Reading
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
