Spaghetti All’Assassina Recipe

Introduction

Spaghetti All’Assassina is a bold and flavorful Italian pasta dish known for its smoky, slightly charred texture. Cooked directly in spiced tomato broth, the spaghetti absorbs rich flavors while developing a unique crispy crust. It’s a simple yet impressive meal perfect for adventurous home cooks.

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, cooking and stirring until the garlic softens and the oil takes on a golden hue from the pepper flakes, about 2 to 3 minutes. Stir in the tomato paste and cook for about 1 minute until the tomato paste breaks into tiny clusters and the garlic turns lightly golden.
2. Step 2: In a medium bowl, mix the tomato passata with the chicken broth. Increase the skillet heat to medium-high and lay the dry spaghetti flat into the skillet. Pour in 1 cup of the tomato broth mixture and cook undisturbed until the liquid evaporates and leaves a thick paste coating the bottom of the skillet and the spaghetti, about 4 to 5 minutes.
3. Step 3: Using a metal spatula, gently unstick the spaghetti as it begins to char on one side. Sprinkle the salt over the pasta and add another cup of the tomato broth. Continue cooking, stirring frequently, until most of the liquid 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 heavy-bottomed skillet to help achieve even charring without burning.
• For a vegetarian option, substitute chicken broth with vegetable broth.
• Adjust the crushed red pepper flakes to control the heat level.
• Add fresh basil or parsley at the end for a bright herbal note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of broth or water to loosen the sauce if necessary. The pasta may lose some of its crispy texture upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh for this recipe?

Yes, dried herbs can be used, but add them early in the cooking process to allow the flavors to develop.

What if I don’t have tomato passata or puree?

You can substitute with crushed tomatoes or blended canned tomatoes, but the sauce may be slightly chunkier.

Spaghetti All’Assassina Recipe

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★★★★★

4.7 from 66 reviews

Spaghetti All’Assassina is a bold and flavorful Italian pasta dish characterized by its unique cooking technique that involves slowly simmering spaghetti directly in a spicy tomato broth until the noodles become charred and deeply infused with rich, smoky flavors. This method creates a delightful contrast of textures with perfectly al dente pasta and a thick, savory sauce.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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

1. Prepare the Base: In a large 10″ to 11″ skillet over medium-low heat, heat the olive oil. Add finely chopped garlic and crushed red pepper flakes, stirring continuously until the garlic begins to soften and the oil takes on a golden hue from the red pepper flakes, about 2 to 3 minutes. Then 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.
2. Combine Tomato and Broth: In a medium bowl, mix together the tomato passata and chicken broth. Increase the heat to medium-high on the skillet. Lay the spaghetti flat in the skillet and add 1 cup of the tomato broth mixture. Let it cook undisturbed until the liquid evaporates, forming a thickened paste around and beneath the spaghetti, approximately 4 to 5 minutes.
3. Unstick and Continue Cooking: Use a metal spatula to gently separate the spaghetti from the skillet as it begins to char on one side. Sprinkle the kosher salt over the pasta, add another 1 cup of tomato broth, and cook while stirring frequently until the liquid nearly evaporates and thickens into a sauce, around 4 to 5 minutes.
4. Gradually Add Broth and Finish Cooking: Continue to add the remaining tomato broth gradually, cooking and stirring occasionally. This slow process allows the spaghetti to become perfectly al dente with charred edges, and for the sauce to stick beautifully to the noodles. Total cooking time for this step is about 25 to 30 minutes.

Notes

• Be patient with the slow simmering process; it’s essential for developing the characteristic char and deep flavor.
• Use a metal spatula to carefully unstick the pasta to prevent breaking the spaghetti strands.
• The dish is traditionally spicy; adjust crushed red pepper flakes to taste if necessary.
• Low-sodium broth allows better control over the saltiness of the dish.
• Make sure to use a wide, heavy skillet to allow even cooking and space for the pasta to lay flat.

Keywords: Spaghetti All’Assassina, spicy spaghetti, Italian pasta, tomato broccoli pasta, charred spaghetti, stovetop pasta dish