Spaghetti all'Assassina - The Pasta That's Meant to Be Burnt
Assassin's Spaghetti. A fiery spaghetti dish cooked in broth and passata, with caramelized and crunchy strands for a simple and unexpected dish with lots of texture and flavor.
Servings: 4
Equipment
- 12-15 inch fry pan with deep sides
Ingredients
- 32 oz chicken broth
- 4 tbsp olive oil
- 2-3 tsp red pepper flakes, 3 tsp for more heat! substitute 5–10 jarred whole pepperoncini peppers, finely chopped
- 1 tbsp tomato paste
- fine sea salt
- 28 oz passata or tomato puree
- 1 lb spaghetti
- extra virgin olive oil, for drizzling at the end
Instructions
- Add the broth to a medium saucepan. Bring to a full simmer. Keep on low heat to keep warm.
- Heat a large 12-15 inch fry pan on medium high heat (choose one that will comfortably fit the whole length of the spaghetti). Add the oil and toast the pepper flakes until they begin to release their color, 1-2 minutes. Add the paste and gently mix.
- Add the passata and a ladle full of hot broth to the pan. Mix and season with salt, to taste. Bring the contents to a simmer. Add the uncooked spaghetti and coat well by spooning the mixture up and over the spaghetti. Leave the spaghetti to sit undisturbed until the liquid is mostly absorbed. It will be tight at first. Separate the spaghetti a little bit here and there to let the liquid distribute as evenly as possible, further coating the strands. Feel free to give the pasta a little push to touch the bottom of the pan.
- As the liquid absorbs, add broth, a ladle or two at a time. It's important to minimally move the spaghetti - the idea is to allow it to caramelize by maintaining adequate contact with the hot pan. Feel free to give it a check every few minutes without disturbing too much.
- Once most of the broth has been used, check the bottom of the spaghetti - there should be crisped and charred bits. Using tongs with rubber tips, lightly lift and fold so the lighter sections are at the bottom and the crispy bits at the top. Total time for the spaghetti to cook should be about 20-30 minutes.
- The final consistency will be firm and somewhat dry, not saucy. Drizzle with extra virgin olive oil and serve in individual portions right away. Leaving the spaghetti in a hot pan after serving might soften some of the crispy bits, so plan to serve right away.
Notes
Traditionally a well-seasoned cast iron pan is used. Contrary to popular belief, cooking an acidic sauce is fine in cast iron so long as the pan is well seasoned and the cooking time doesn't exceed 30 minutes or so. Use whatever pan you have that is large enough to fit the spaghetti, and one that generally won't cause excessive sticking.
I liken this dish to how many of us with Italian cultural influence or heritage might reheat leftover pasta. Growing up, and still to this day, we reheat pasta in a bit of oil or butter until the bottom crisps and caramelizes. This dish is reminiscent of that, with a little extra something-something.
Pairs well with a good cheese and a simple side salad.