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4.88 from 8 votes

Spaghetti all'Assassina (Assassin's Spaghetti)

Spaghetti all'assassina is a spicy pasta that's made by cooking the pasta with tomato broth in a pan until charred and slightly crispy yielding a pasta that's as rich in texture as it is in flavor.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
Author: James Delmage

Ingredients

For the red broth

  • 20 ounces water
  • 14 ounces passata (tomato puree)
  • 1 teaspoon sugar
  • 4 tablespoons tomato paste
  • salt to taste

For the spaghetti

  • 1/2 cup olive oil
  • 7 cloves garlic
  • 4 large red cherry peppers seeds and stems removed, chopped, see notes
  • 1 cup passata (tomato puree)
  • 1 pound non-premium spaghetti see notes below
  • salt and pepper to taste

Instructions

  • Bring to a boil the broth ingredients then turn down to a simmer. Season with salt to taste.

For the spaghetti

  • Heat a large pan to a touch higher than medium heat and add the olive oil and the garlic. Cook the garlic until it is deeply golden then remove it. Add the chili peppers and cook for another 30 seconds.
  • Add 1 cup of the passata and spread it out in the pan. Cook the passata for 1-2 minutes or until it thickens slightly.
  • Add the pasta and spread it out into the pan. Let it start to brown (about 1-2 minutes) then add a ladle of the hot broth.
  • Move the spaghetti around the pan and let it darken. Once the liquid is absorbed, add another ladle and repeat the process until the spaghetti is cooked and very charred.
  • The final product will be dark red with bits of burnt pieces. Serve with grated cheese or toasted breadcrumbs. Enjoy!

Video

Notes

  • Skip the premium bronze extruded pasta for this dish.  It is traditionally made with cheaper brands.
  • The charring action without burning is the most important part of this dish.  A large cast iron pan works well.  If you don't have a 14-inch pan it is recommended to halve the recipe to get enough char on the pasta. 
  • Red cherry peppers or Calabrian chili paste both work well, but any spicy pepper would be great.
  • Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop or microwave.

Nutrition

Calories: 674kcal | Carbohydrates: 97.4g | Protein: 16.6g | Fat: 27.6g | Saturated Fat: 3.7g | Sodium: 440mg | Potassium: 616mg | Sugar: 10.8g | Calcium: 32mg | Iron: 6mg

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