Spaghetti All’Assassina Recipe

Introduction

Spaghetti All’Assassina is a unique Italian dish known for its charred, deeply flavorful sauce that coats the pasta perfectly. This recipe combines a spicy tomato base with slow-cooked spaghetti for a rich, comforting meal with a 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

1. Step 1: In a large 10″ to 11″ skillet over medium-low heat, heat the olive oil. Add the garlic and crushed red pepper flakes, stirring until the garlic softens and the oil turns slightly golden from the flakes, about 2 to 3 minutes. Stir in the tomato paste and cook until the garlic is lightly golden and the tomato paste breaks up into tiny clusters, about 1 minute.
2. Step 2: In a medium bowl, mix the tomato passata and chicken broth. Increase 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 a thick paste forms on the bottom and around the spaghetti, 4 to 5 minutes.
3. Step 3: Use a metal spatula to gently unstick the spaghetti as it begins to char on one side. Sprinkle with salt and add another cup of tomato broth. Continue cooking, stirring frequently, until most of the liquid evaporates and the sauce thickens, about 4 to 5 minutes. Gradually add the remaining broth, stirring occasionally, and cook until the spaghetti is al dente, has a charred texture, and the sauce clings well to the pasta, about 25 to 30 minutes.

Tips & Variations

• For a vegetarian version, substitute the chicken broth with vegetable broth.
• Add a pinch of smoked paprika to enhance the smoky flavor of the dish.
• Use a flat metal spatula for easier stirring and scraping to achieve the characteristic char.

Storage

Store leftover Spaghetti All’Assassina in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular canned tomatoes instead of passata?

Yes, you can blend canned tomatoes to a smooth consistency as a substitute, but passata provides a smoother texture and more concentrated flavor.

How spicy is this dish?

The crushed red pepper flakes give it a noticeable but moderate heat. Adjust the amount to your preferred spice level or omit for a milder version.

Spaghetti All’Assassina Recipe

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Spaghetti All’Assassina is a fiery and intensely flavorful Italian pasta dish made by slowly cooking spaghetti in a spiced tomato broth until it charred slightly and absorbs a rich, thick sauce. This method combines tossing the pasta with a garlicky red pepper and tomato base, gradually adding broth, and allowing the pasta to cook in the skillet, creating a unique, slightly crispy texture and bold flavors.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Sauce

• 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
• 1 tsp. kosher salt

For the Pasta

• 8 oz. spaghetti

Instructions

1. Heat the Oil and Aromatics: In a large 10″ to 11″ skillet over medium-low heat, heat the extra-virgin olive oil. Add the 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 red pepper flakes, about 2 to 3 minutes.
2. Add Tomato Paste: Stir in the tomato paste and cook, stirring continuously, until the garlic is lightly golden and the tomato paste breaks into tiny clusters, about 1 minute.
3. Prepare Tomato Broth and Add Spaghetti: In a medium bowl, mix together the tomato passata and chicken broth. Increase the skillet heat to medium-high. Lay the spaghetti flat in the skillet, then add 1 cup of the tomato broth mixture over the pasta. Cook undisturbed until the liquid evaporates and leaves a thickened paste coating the bottom of the skillet and the spaghetti, about 4 to 5 minutes.
4. Unstick and Season: Use a metal spatula to gently unstick the spaghetti as it begins to char or burn on one side. Sprinkle the kosher salt over the pasta and pour in another 1 cup of the tomato broth. Continue cooking, stirring frequently, until the liquid nearly evaporates and thickens into a sauce, about 4 to 5 minutes.
5. Gradually Add Broth and Finish Cooking: Gradually add the remaining tomato broth, continuing to cook and stir occasionally. Allow the spaghetti to cook in the broth until it reaches an al dente texture, develops charred spots, and the sauce firmly adheres to the pasta, approximately 25 to 30 minutes. Adjust broth quantity if needed during cooking to ensure the pasta is not dry and the sauce remains thick.

Notes

• Use a metal spatula to prevent scratching the skillet and to help unstick the pasta as it chars.
• Maintain medium-high heat to develop the signature char without burning the pasta.
• Gradually adding broth helps create a thick sauce that clings to the pasta and allows the noodles to cook evenly.
• Spaghetti All’Assassina is traditionally a spicy dish, adjust red pepper flakes according to your heat preference.
• Low-sodium chicken broth is recommended to control the saltiness of the final dish.

Keywords: Spaghetti All’Assassina, Italian pasta, spicy pasta, charred spaghetti, tomato sauce pasta, one-pan pasta