Spaghetti All’Assassina Recipe
Introduction
Spaghetti All’Assassina is a fiery, flavorful pasta dish hailing from Milan. This method creates a unique charred sauce that clings to each strand, delivering a perfect balance of heat and tang. It’s a delicious way to transform simple ingredients into an unforgettable meal.
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 garlic and 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. Stir in the tomato paste and cook for about 1 minute until the garlic is lightly golden and the tomato paste breaks into small clusters.
- Step 2: In a medium bowl, mix the tomato passata with the chicken broth. Turn the heat to medium-high. Lay the spaghetti flat in the skillet. Pour in 1 cup of the tomato broth mixture and cook without stirring until the liquid evaporates and forms a thick paste on the bottom and around the spaghetti, 4 to 5 minutes.
- Step 3: Use a metal spatula to gently unstick the spaghetti from the skillet as it begins to char on one side. Sprinkle the salt and add another cup of tomato broth. Continue cooking, stirring frequently, until the liquid nearly evaporates and thickens into a sauce, about 4 to 5 minutes. Gradually add the remaining tomato broth, cooking and stirring occasionally until the spaghetti is al dente with a charred texture and the sauce clings to the pasta, roughly 25 to 30 minutes total.
Tips & Variations
- Use a metal spatula to carefully lift the spaghetti to achieve the signature charred edges without breaking the noodles.
- For a vegetarian version, substitute vegetable broth for the chicken broth.
- Add fresh basil or parsely at the end for a fresh herbal note.
- Adjust the amount of crushed red pepper flakes to control the heat level to your preference.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or water to loosen the sauce and prevent drying out. This dish is best enjoyed fresh for the optimal charred texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
While spaghetti is traditional for this dish, you can use other long pasta like linguine or bucatini. Just ensure the pasta can lay flat in the pan for even cooking and charring.
Why does the sauce need to char?
The charring develops a deep, smoky flavor and thickens the sauce so it clings to the pasta, creating the distinctive texture and taste that defines Spaghetti All’Assassina.
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Spaghetti All’Assassina Recipe
- Total Time: 45 minutes
- Yield: 2 servings 1x
Description
Spaghetti All’Assassina is a fiery Italian pasta dish characterized by its unique cooking technique where spaghetti is cooked directly in a spicy tomato and broth mixture until it develops a deliciously charred, crispy exterior. This method infuses the pasta with rich tomato flavors and a subtle heat from red pepper flakes, creating a deeply savory and satisfying meal.
Ingredients
Primary 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 low-sodium chicken broth (or more as needed)
- 8 oz. spaghetti
- 1 tsp. kosher salt
Instructions
- Heat oil and infuse flavors: In a large 10″ to 11″ skillet over medium-low heat, heat the olive oil. Add finely chopped garlic and crushed red pepper flakes, cooking and 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 continue cooking, stirring, until the garlic becomes lightly golden and the tomato paste breaks into tiny clusters, about 1 minute.
- Prepare tomato broth and start cooking spaghetti: In a medium bowl, combine the tomato passata with the low-sodium chicken broth. Increase the skillet heat to medium-high. Lay the dry spaghetti flat into the skillet in a single layer. Pour 1 cup of the tomato broth mixture over the spaghetti and cook undisturbed until the liquid evaporates and forms a thick paste at the bottom and around the pasta, approximately 4 to 5 minutes.
- Unstick and continue cooking with gradual broth additions: Use a metal spatula to gently unstick the spaghetti from the skillet as it begins to char on one side. Add the kosher salt and another 1 cup of the tomato broth mixture. Continue cooking, stirring frequently, until the liquid nearly evaporates and thickens into a sauce, about 4 to 5 minutes.
- Add broth gradually and cook until done: Gradually add the remaining tomato broth mixture in increments, cooking the pasta and stirring occasionally. Continue this process until the spaghetti is cooked al dente, with a characteristic charred texture, and the sauce clings to the pasta, which should take about 25 to 30 minutes in total.
Notes
- Use a large skillet (10″ to 11″) to ensure enough surface area for the pasta to cook evenly and develop the characteristic char.
- Be patient and add the tomato broth gradually, allowing it to evaporate slowly and develop layers of flavor.
- The key to this dish is the slight charring of the pasta, which adds a unique smoky depth.
- Adjust the level of crushed red pepper flakes based on your heat tolerance.
- This recipe works best with long, flat pasta like spaghetti to ensure proper layering and charring.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Spaghetti All’Assassina, spicy pasta, Italian pasta recipe, charred spaghetti, tomato pasta, easy Italian dinner
