Isn’t it about time that you tried a different variation of spaghetti? You’ve had vongole, tomato and basil and aglio e olio. Now, it’s time to try alla’Assassina, also known as assassin’s spaghetti. Roughly translated to “killer spaghetti”, this recipe is going to assassinate your tastebuds! In the words of Talking Heads, this pasta is “Psycho Killer, spa-ghe-tti”. Okay, not quite, and not quite the lyrics either. But, like the song, this is a smash hit of a recipe! For those that love it spicy, this one is for you!
Assassin’s Spaghetti alla’Assassina
Let’s talk about what makes this recipe standout. Well, for starters, the technique is quite unusual. It’s kind of like a great paella – in that you char the pasta slightly in a pan after it has been cooked. The addition of chili peppers as a key ingredient enhances the flavor and spiciness of the dish, contributing to its bold and intense profile. But, why? Texture, people! This is about texture. It gives the pasta quite a bite and a unique way of giving the dish a new dimension. It’s not like the spaghetti we’re all so familiar with. Using extra virgin olive oil is essential for achieving the desired texture and taste, ensuring the pasta is perfectly cooked and flavorful.So, even though it goes against natural instincts – trust yourself. Trust the recipe. It’s all worth it.
Killer spaghetti
Spaghetti all’assassina, also known as “Killer” Spaghetti, is a modern Italian dish that has gained popularity among foodies in recent years. This unique pasta dish originated in Puglia’s capital city of Bari and has become an international hit. Spaghetti all’assassina breaks traditional Italian pasta-making rules by frying raw pasta in a small amount of sauce before simmering it in a light tomato broth. The result is a crispy texture and intense flavor that is sure to delight even the most discerning palates.
Garlic confit with Extra Virgin Olive Oil
It’s been a while since we’ve chatted garlic confit on this channel, but it’s back! And it is so needed when mastering this alla’Assassina. Traditionally, raw garlic would be used but if you know me, I am always going to use garlic confit where I can. This dish has bite in two ways: through the charring of the pasta and through that strong garlic flavour that I believe is only achievable through garlic confit.
Cooking the Pasta
To cook the pasta, heat the olive oil in a 12- to 14-inch cast iron skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just beginning to brown. This step infuses the oil with a robust, spicy aroma that sets the stage for the rest of the dish. Next, add the tomato paste and cook until it begins to melt and toast, creating a rich, concentrated flavor.
Add 1/2 cup of the warm tomato broth to the pan and swirl to combine with the other ingredients. Carefully place the spaghetti into the pan on top of the sauce. Ladle 1 cup of the tomato broth on top of the pasta and use a fork to move the spaghetti strands until evenly coated. Allow the pasta to cook for 3 minutes, then add 1 1/2 cups of tomato broth and repeat the process. Continue cooking the pasta until it is al dente and the sauce has been absorbed. This method ensures that the pasta absorbs all the delicious flavors while achieving that signature crispy texture.
The Sauce
The sauce for Spaghetti all’assassina is made with a combination of tomato sauce and tomato broth. To make the sauce, heat the tomato sauce with 3 1/2 cups of water over medium heat. Add the tomato paste and cook until it begins to melt and toast, enhancing the sauce’s depth and richness. Add the garlic and red pepper flakes and cook until the garlic is just beginning to brown, infusing the sauce with a bold, aromatic flavour. Season the sauce with salt and pepper to taste, ensuring a perfect balance of savoury and spicy notes.
Adding Flavour and Spice
To add flavour and spice to your Spaghetti all’assassina, you can use a variety of ingredients. Some options include:
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Red pepper flakes: Add an extra kick of heat to your dish with red pepper flakes.
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Chili olive oil: Drizzle chili olive oil over your pasta for an added layer of flavor and spice.
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Parmigiano cheese: Sprinkle Parmigiano cheese over your pasta for a salty, nutty flavor.
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Tomato puree: Use tomato puree instead of tomato sauce for a thicker, more intense sauce.
These additions can take your Spaghetti all’assassina to the next level, making it even more irresistible. Whether you prefer a spicier kick or a creamier finish, these ingredients allow you to customize the dish to your liking. Serve immediately and enjoy the killer flavours!
Service: Serve Immediately
Although traditionally this killer spaghetti would be served with parmesan, you can go against this. I think an incredible fresh bit of burrata on top would be the creamiest addition. Top it with cheese, a couple of sprinkles of chili flakes, and you’ve got yourself one killer meal in this pasta alla’assassina.
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If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Pasta alla'assassina
Ingredients
- 1 L water 4 cups
- 150 g tomato paste 5oz
- 3/4 cup extra virgin olive oil garlic confit oil
- 20 garlic confit cloves or two raw garlic cloves, minced
- 1 tsp chili flakes dried
- 300 g spaghetti 10oz
- 300 g passata 10oz
- salt + pepper
- parmesan to serve
Instructions
- On a high heat, bring the water to the boil then stir in the tomato paste with a generous amount of salt. Cook for 5 – 7 minutes then take off the heat.
- In a cast iron or large heavy based skillet pan on a medium - high heat, add the olive oil to the pan. Once the olive oil is heated, add the garlic and chili flakes and cook for 30 seconds, ensuring you are stirring often to avoid the garlic from burning.
- Add the pasta to the pan and coat it in the olive oil, garlic and chili. Push down on the pasta with the back of wooden spoon. Leave to cook for 5 minutes or until slightly charred on the bottom.
- Once the pasta begins to char, add the passata to the pan with the pasta and coat the pasta in the passata. Cook for an additional 2 - 4 minutes or until the passata is bubbling. Roll over the pasta and cook for an additional 2 minutes.
- When the pan starts to look dry, add one ladle of the tomato water. Do not move the pasta. Once most of the water has been absorbed by the pasta, add another ladle and wait for it to be absorbed before adding another ladle. Repeat until half of the tomato water has been used.
- Flip the pasta, it should be very charred on the bottom, and continue to add the tomato water in ladles. Once all of the tomato water has been used and absorbed by the spaghetti, remove the spaghetti from the pan and plate up.
- Serve immediately with an extra sprinkling of chili flakes and grated parmesan or burrata cheese.
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