Spaghetti All’Assassina Recipe
Introduction
Spaghetti All’Assassina is a bold and flavorful Italian dish known for its slightly charred pasta immersed in a rich, spicy tomato sauce. This unique recipe turns simple ingredients into an unforgettable meal with an irresistible smoky kick.
Ingredients
- 5 tbsp. extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 1 tsp. crushed red pepper flakes
- 1 tbsp. tomato paste
- 3 cups tomato passata or puree
- 2 cups (or more) low-sodium chicken broth
- 8 oz. spaghetti
- 1 tsp. kosher salt
Instructions
- Step 1: In a large 10″ to 11″ skillet over medium-low heat, heat the olive oil. Add the chopped garlic and red pepper flakes, cooking while stirring until the garlic begins to soften and the oil takes on a golden hue from the flakes, about 2 to 3 minutes. Stir in the tomato paste and cook for about 1 minute, allowing it to break up into tiny clusters and the garlic to turn lightly golden.
- Step 2: In a medium bowl, combine the tomato passata and chicken broth. Increase the heat to medium-high. Lay the spaghetti flat in the skillet, then add 1 cup of the tomato broth mixture. Let it cook undisturbed until the liquid evaporates and leaves a thickened paste coating the bottom of the pan and the spaghetti, about 4 to 5 minutes.
- Step 3: Using a metal spatula, gently unstick the spaghetti as it begins to char on one side. Sprinkle in the kosher salt and add another cup of the tomato broth mixture. Continue cooking, stirring frequently, until most of the liquid evaporates and thickens into a sauce, around 4 to 5 minutes. Keep adding the tomato broth gradually, stirring occasionally, until the spaghetti is al dente, nicely charred in spots, and fully coated with the thickened sauce, which will take about 25 to 30 minutes total.
Tips & Variations
- For a vegetarian version, substitute the chicken broth with vegetable broth or water.
- Use a metal spatula to achieve the signature char by gently lifting and scraping the pasta from the pan.
- Adjust the crushed red pepper flakes according to your preferred spice level.
- Freshly grated Parmesan cheese can be sprinkled on top before serving for extra richness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce and prevent drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried spaghetti or fresh pasta for this recipe?
Dried spaghetti is recommended as it holds up well to the prolonged cooking and charring process essential to this dish’s texture and flavor. Fresh pasta may become too soft with the long cooking time.
Why is the pasta cooked directly in the sauce instead of boiling separately?
This technique allows the spaghetti to absorb the tomato broth gradually and develop a unique charred crust, which is the defining characteristic of Spaghetti All’Assassina. It intensifies the flavors and creates a luscious sauce that clings to the pasta.
PrintSpaghetti All’Assassina Recipe
Spaghetti All’Assassina is a fiery and flavorful Italian pasta dish featuring spaghetti cooked directly in a spicy tomato broth until perfectly charred, al dente, and coated in a thick, rich sauce. This recipe highlights the use of garlic, crushed red pepper flakes, and tomato passata simmered with chicken broth for a unique texture and intense taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Ingredients
- 5 tbsp. extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 1 tsp. crushed red pepper flakes
- 1 tbsp. tomato paste
- 3 c. tomato passata or puree
- 2 c. (or more) low-sodium chicken broth
- 8 oz. spaghetti
- 1 tsp. kosher salt
Instructions
- Heat the oil and aromatics: In a large 10″ to 11″ skillet over medium-low heat, heat the olive oil. Add the finely chopped garlic and crushed red pepper flakes, stirring until the garlic begins to soften and the oil takes on a golden color from the flakes, about 2 to 3 minutes. Then add the tomato paste and cook, stirring, for about 1 minute until the garlic is lightly golden and the tomato paste breaks up into small clusters.
- Prepare the tomato broth and start cooking spaghetti: In a medium bowl, combine the tomato passata and low-sodium chicken broth. Increase the skillet heat to medium-high. Lay the dry spaghetti flat directly into the skillet. Pour in 1 cup of the tomato broth, and cook undisturbed until the liquid evaporates leaving a thickened paste on the bottom of the skillet and coating the spaghetti, about 4 to 5 minutes.
- Unstick pasta and continue cooking: Using a metal spatula, carefully unstick the spaghetti from the skillet as it begins to char on one side. Add 1 teaspoon kosher salt and another cup of tomato broth. Continue to cook, stirring frequently, until the liquid nearly evaporates into a thick sauce, about 4 to 5 minutes.
- Gradually add more broth and finish cooking: Gradually add the remaining tomato broth, cooking and stirring occasionally, until the spaghetti is al dente, has a desirable charred texture, and the sauce adheres well to the pasta. This step takes about 25 to 30 minutes. Remove from heat and serve immediately.
Notes
- For best results, use a large skillet with a wide bottom to allow spaghetti to lay flat.
- Maintaining medium-high heat helps develop the signature char and thick sauce.
- If the spaghetti starts to stick excessively, carefully loosen with a spatula but avoid over-stirring to ensure proper charring.
- This dish has a spicy kick from the red pepper flakes; adjust quantity according to heat preference.
- Using low-sodium chicken broth helps control the salt levels in the final dish.
- Serve immediately for best texture since the sauce thickens and pasta continues to absorb liquid as it cools.
Keywords: Spaghetti all’Assassina, Italian spicy pasta, charred spaghetti, tomato paste pasta, garlic chili spaghetti
