Name: Spaghetti All’Assassina Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
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

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Introduction

Spaghetti All’Assassina is a fiery Italian pasta dish known for its charred edges and rich, spicy tomato sauce. This unique preparation involves simmering the spaghetti directly in a flavorful tomato broth, creating a wonderfully textured and deeply savory meal.

A close-up view of a large amount of thin spaghetti pasta covered in a thick red tomato sauce with dark char marks on the pasta strands, all sitting tightly coiled on a white spatula with a silver metal blade and a white handle. The spaghetti is dripping with sauce and the pan below shows more pasta mixed with the sauce. The background is a smooth white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 crushed red pepper flakes, stirring until the garlic softens and the oil takes on a golden hue from the flakes, about 2 to 3 minutes. Stir in the tomato paste and cook for 1 minute, allowing it to break into tiny clusters and blend with the garlic.
Step 2: In a medium bowl, mix the tomato passata with the chicken broth. Increase the skillet’s heat to medium-high. Lay the spaghetti flat in the skillet and pour in 1 cup of the tomato broth mixture. Cook without stirring until the liquid evaporates and a thick paste forms on the bottom and around the spaghetti, about 4 to 5 minutes.
Step 3: Use a metal spatula to gently loosen the spaghetti as it begins to char on one side. Add the kosher salt and another cup of the tomato broth. Cook, stirring frequently, until the liquid nearly evaporates and thickens into sauce, another 4 to 5 minutes. Continue adding the tomato broth gradually, cooking and stirring occasionally until the spaghetti is al dente, has charred edges, and the sauce clings well, about 25 to 30 minutes total.

Tips & Variations

For a vegetarian version, replace chicken broth with vegetable broth or water.
If you prefer less heat, reduce the amount of crushed red pepper flakes.
Use a metal spatula for best results when loosening and turning the spaghetti to encourage the signature charring.

Storage

Store leftover Spaghetti All’Assassina in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce if needed.

How to Serve

A close-up of a black plate filled with several nests of thick spaghetti noodles coated in bright red-orange spicy sauce, sprinkled with small pieces of chili flakes and seeds. The noodles are glossy with sauce and slightly twisted together, creating a textured and tangled look. Above the plate, a woman's hand is sprinkling more chili flakes over the noodles. The background shows a soft, white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Traditional Spaghetti All’Assassina uses spaghetti, but you can try other long pasta like linguine or bucatini. Keep in mind the cooking time and technique work best with long strands.

Why does the pasta get a charred texture?

The pasta is cooked directly in the tomato broth in the skillet without boiling first, allowing parts of it to stick and crisp against the pan, creating the signature charred dots and intensified flavors.