Spaghetti all'Assassina (Spicy Charred Pasta)
User Reviews
5
Spaghetti all'Assassina (Spicy Charred Pasta)
Description
The preparation starts with making a tomato broth seasoned with tomato paste and salt, set aside while the sauce is prepared separately. Chili peppers and garlic are briefly sautéed in olive oil until fragrant, followed by simmering with tomato sauce seasoned lightly with salt and pepper. The uncooked spaghetti is laid flat in the sauce and pressed down to coat thoroughly.
The heat is increased to allow the pasta to cook in the sauce and the pan's direct heat, which causes some noodles to char slightly, contributing an intense, smoky flavor and varied textures. The pasta is stirred and cooked until al dente with some crispy bits. Burrata cheese can be optionally added when serving for creaminess.
This dish is notable for its spicy, smoky profile and textured contrast between tender pasta and charred edges, making it a unique take on tomato sauce pasta.
Ingredients
- 4 cups water
- 1/4 cup tomato paste
- kosher salt
- extra virgin olive oil
- 2 red chili pepper like Fresno or Holland), thinly sliced, spicy
- 2 garlic minced, cloves
- 16 ounces tomato sauce (homemade or quality store-bought)
- black pepper ground
- 12 ounces spaghetti
- burrata cheese optional, for serving
Instructions
- Make a tomato broth. Bring the water to a boil in a medium saucepan set over high heat, then stir in the tomato paste and season generously with salt. Turn off the heat, leaving the pan on the burner.
- Prepare the tomato sauce. Set a wide, deep skillet (large enough to lay the spaghetti in it without breaking) over medium-high heat. Add 3/4 cup extra virgin olive oil. When the oil begins to shimmer, add the chili peppers and garlic. Cook, stirring regularly until fragrant, no more than 30 seconds. Add the 16 ounces of tomato sauce to the skillet (not the tomato broth you made earlier, we’ll use that in a minute). Bring the sauce to a simmer, about 5 minutes. Season with a pinch of salt and pepper.
- Coat the spaghetti. Place the (uncooked) spaghetti in the skillet with the hot chili and tomato sauce. Use a large spoon to spread the spaghetti in one layer, pushing down and spooning the sauce over the top so the noodles are well-coated. Turn the heat to high and let it sit until the pasta has absorbed some of the sauce, about 3 minutes
- Cook the spaghetti. When the pan starts to look dry, add a ladleful of the warmed tomato broth. Do not move or toss the pasta, as it is meant to absorb the tomato broth and char some of the noodles at the bottom. Once the majority of the broth has been absorbed, add another ladle or two of the tomato broth over the pasta. Reduce the heat to medium-high. Continue to ladle the tomato broth over the pasta, letting it absorb the broth before each new addition.
- Flip. When you’ve used about half the broth, use tongs to turn the spaghetti over. You should see dark, almost burnt-looking crispy pieces. Continue ladling in the broth and allowing the spaghetti to absorb and char until you’ve used all of the broth.
- Finish and serve. Remove from heat and transfer to pasta bowls. Serve immediately, with a spoonful of burrata on top if you’d like.
Notes
- This recipe benefits from using quality extra virgin olive oil and good homemade or high-quality store-bought tomato sauce for best flavor.
- Keep uncooked spaghetti flat in the pan to enable even cooking and charring; pressing and spooning sauce over helps coat all strands.
- Optional burrata cheese adds creaminess and balances the heat if desired when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3674 kcal
% Daily Value*
| Calories | 367.4kcal | 18% |
| Carbohydrates | 75.1g | 25% |
| Protein | 13.7g | 27% |
| Fat | 1.8g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 686.1mg | 29% |
| Potassium | 771mg | 16% |
| Fiber | 5.5g | 22% |
| Sugar | 9.5g | 19% |
| Vitamin A | 955.1IU | 19% |
| Vitamin C | 44.3mg | 49% |
| Calcium | 52.6mg | 5% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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