Print

Spaghetti All’Assassina Recipe

Print Recipe

★★★★★

4.7 from 101 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://frommamamaya.com/spaghetti-allassassina-recipe/