Description
Spaghetti All’Assassina is a flavorful and uniquely prepared Italian pasta dish featuring spaghetti cooked directly in a spicy tomato broth. The method creates a deliciously charred, deeply flavored pasta with a thickened, rich sauce clinging to every strand. The key technique involves layering the pasta into a skillet and allowing it to simmer and slightly char while gradually absorbing the tomato and broth mixture for a perfect al dente texture.
Ingredients
Scale
Spaghetti and 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
- 8 oz. spaghetti
- 1 tsp. kosher salt
Instructions
- Heat oil and aromatics: In a large 10 to 11-inch skillet over medium-low heat, warm the olive oil. Add finely chopped garlic and crushed red pepper flakes, cooking while 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 another minute until the garlic is lightly golden and the paste breaks into small clusters.
- Combine liquids and arrange pasta: In a medium bowl, mix the tomato passata with the 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 pasta.
- Cook the pasta in tomato broth: Let the pasta cook undisturbed until the liquid evaporates and thickens into a paste coating the bottom of the skillet and the spaghetti, about 4 to 5 minutes.
- Unstick, season, and continue cooking: Use a metal spatula to gently unstick the spaghetti as it begins to char on one side. Sprinkle the kosher salt evenly, then add another cup of the tomato broth mixture. Cook stirring frequently until this liquid almost evaporates and forms a thick sauce, around 4 to 5 minutes.
- Gradually add more broth and finish cooking: Continue adding the remaining tomato broth in increments, allowing the pasta to slowly absorb the liquid. Cook, stirring occasionally, until the spaghetti is al dente, has some charred edges, and the sauce is thick and well adhered to the pasta, about 25 to 30 minutes.
Notes
- Use a metal spatula to help prevent sticking and achieve the signature charred texture.
- Low-sodium chicken broth allows better control of the dish’s saltiness.
- Adjust the amount of chicken broth as needed to achieve the desired pasta doneness and sauce thickness.
- Extra virgin olive oil is essential for flavor and richness.
- This method results in a spiced, slightly smoky flavor unique to this dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Spaghetti All'Assassina, spicy tomato pasta, Italian pasta recipe, charred spaghetti, stovetop pasta
