There are two theories for why Spaghetti all’Assassina is named “Assassin’s Spaghetti.” Both are exactly why I love this pasta so much! First, a good hit of chili pepper makes it boldly spicy. Second, because you “kill” the pasta, charring it in the pan until it’s crispy. I first tried this unique Italian pasta on a trip to Bari, Italy, where it’s on just about every restaurant menu. I took one bite and fell completely in love! Assassin’s Spaghetti proves that sometimes letting things burn is the best way to develop the flavor. Think of the crispy charred skin of Blackened Salmon, or the rich smoky flavor of Baba Ganoush. They wouldn’t be quite the same without that brave first person who let them burn! While charring pasta may sound strange, it makes the sauce deliciously caramelized and gives the noodles a satisfying crunch. Don’t worry: It’s not the crunch of undercooked pasta. Rather, it’s the crunch of something that’s fully cooked until tender but with an intriguing bite. If you’ve ever had the crispy vermicelli noodles in Lebanese Rice, you’ll know exactly what I’m talking about. If not you’ll just have to trust me on this one. Plus, the spaghetti cooks right in the sauce, getting completely saturated with spicy, rich flavor. I love to finish with a dollop of burrata for creaminess, but it’s not traditional. Feel free to leave it off for a vegan pasta that will surprise you in all the best ways! Spaghetti all’Assassina Ingredients and Substitutions
Tomato paste: Mixed with water and then spooned over the pasta as it cooks. Olive oil: Use a high quality extra virgin variety (more info below). Chili Peppers: Look for spicy red chili peppers, like Calabrian, red Fresno, or red Serrano. You can also substitute with chili flakes or sliced dried red peppers. (And if you love spicy red sauces, try Penne Arrabbiata next.) Garlic adds its signature sweet and savory depth. Tomato sauce: Use any homemade tomato sauce you like, from my Oven Roasted Tomato Sauce to Marinara. Or substitute with a quality low-sodium store-bought option if you’re short on time. Salt and black pepper enhance the flavor. Noodles: I like standard spaghetti here, but you could also experiment with bucatini. I would imagine angel hair would burn too easily, but it’s not something I’ve tried. Burrata is a fresh and sweet Italian cheese that’s similar to mozzarella but even creamier and more tender. It’s optional, but adds a delicious decadence to the dish.
Ingredient Spotlight
You need a good amount of oil to properly fry the pasta or the sauce will evaporate too quickly and the pasta will burn before it gets a chance to cook through. The oil also contributes greatly to the flavor of the finished dish, so make sure you’re using an extra virgin variety with a pleasant taste. An oil that’s overly bitter (or worse, rancid) will impart an off putting flavor that will only get more intense as it chars the pasta. Use any high quality extra virgin variety you have on-hand–one that’s tasty and smooth enough to enjoy on its own as a dip for bread.
LEARN MORE: How To Taste Olive Oil: A Step-By-Step Guide To Go From The Basics To The Pros RECOMMENDED FOR THIS RECIPE: Our buttery-smooth Italian Nocellara.
How to Make Spaghetti all’Assassina
I think it goes without saying that you don’t have to be a professional chef to make Assassin’s Spaghetti. You’re trying to burn it after all! But it does take a little faith to avoid fussing with it too much. Here are the steps:
Make a tomato broth. Bring 4 cups of water to a boil in a medium saucepan set over high heat, then stir in 1/4 cup tomato paste and season generously with salt. Turn off the heat, leaving the pan on the burner. Prepare the tomato sauce. Set a wide, deep skillet (large enough to lay the spaghetti in it without breaking) over medium-high heat. Add 3/4 cup extra virgin olive oil. When the oil begins to shimmer, add 2 sliced chili peppers and 2 minced garlic cloves. Cook, stirring regularly until fragrant, no more than 30 seconds. Add 16 ounces of tomato sauce to the skillet (not the tomato broth you made earlier, we’ll use that in a minute). Bring the sauce to a simmer, about 5 minutes. Season with a pinch of salt and pepper. Coat the spaghetti. Place 12 ounces (uncooked) spaghetti in the skillet with the hot chili and tomato sauce. Use a large spoon to spread the spaghetti in one layer, pushing down and spooning the sauce over the top so the noodles are well-coated. Turn the heat to high and let it sit until the pasta has absorbed some of the sauce, about 3 minutes. Cook the spaghetti. When the pan starts to look dry, add a ladleful of the warmed tomato broth. Do not move or toss the pasta, as it is meant to absorb the tomato broth and char some of the noodles at the bottom. Once the majority of the broth has been absorbed, add another ladle or two of the tomato broth over the pasta. Reduce the heat to medium-high. Continue to ladle the tomato broth over the pasta, letting it absorb the broth before each new addition. Flip. When you’ve used about half the broth, use tongs to turn the spaghetti over. You should see dark, almost burnt-looking crispy pieces. Continue ladling in the broth and allowing the spaghetti to absorb and char until you’ve used all of the broth. Finish and serve. Remove from heat and transfer to pasta bowls. Serve immediately, with a spoonful of burrata on top if you’d like.
What to Serve with Spaghetti all’Assassina
A pasta this savory and spicy calls for something fresh and crisp alongside, like classic Caesar Salad or this short-cut version Lemon Parmesan Lettuce Salad. You don’t need much more, but this 2-Ingredient Lemon Sorbet is a beautifully refreshing and light way to finish the meal. Browse all Mediterranean recipes.
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