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how to make spaghetti all'assassina
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Spaghetti All’ Assassina

This Spaghetti all' assassina recipe is cooked in a way you've never had pasta before. We use a risottatura cooking technique, meaning we fry the Spaghetti in a pan rather than boiling it in water. It toasts the pasta to bring a little crunch to every bite. The hot peppers give this dish a spicy killer kick, and the Stracciatella cheese balances it all out with a fresh and creamy finish.
Course Main Course, Pasta
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

Equipment

  • 1 large pot
  • 1 Cast iron skillet or large steel pan
  • 1 wooden spoon
  • 1 Chopping-board
  • 1 knife
  • 1 Ladle
  • Metal tongs
  • Measuring spoons and cups

Ingredients

  • 300 g Spaghetti 11oz
  • 1-2 red hot chilli peppers
  • 2 cloves of garlic
  • 150 g Tomato concentrate 5oz
  • ½ Bottle of tomato passata
  • Salt as much as required
  • Pepper as much as required
  • Extra virgin olive oil as much as required
  • Stracciatella cheese as much as preferred

Instructions

How to cook Spaghetti all’ assassina

  • Bring 1 liter (4 cups) of water to boil in a large pot.
  • Once boiling, add the tomato concentrate to the pot and cook for less than 10 minutes and then take off heat and put to the side.
  • Cut the red hot chilli pepper into nice thin strips and finely chop the garlic cloves.
  • In a cast iron skillet or large steel pan, add about 10-15 tablespoons of extra virgin olive oil.
  • Bring the pan up to high heat. Once hot, add the garlic and the chilli pepper into the olive oil and cook for 20 seconds.
  • Add the tomato passata to the pan and cook for 2-3 minutes while stirring to help reduce the sauce. Keep the pan on high heat and let the sauce create bubbles.
  • Add the spaghetti into the pan by putting it down in a flat, even layer and begin to push the sauce on top of the pasta and cook for about 4 minutes.
  • Roll over your pasta to start cooking the other side.
  • Next, begin to slowly add the sauce from the tomato concentrate and water into the pan, but don’t move the pasta. Let it sink flat in the pan and cook.
  • Add a little rock salt and a generous amount of pepper into the pan and periodically push the sauce back on top of the pasta while you cook.
  • Push the pasta closer together and continue to cook as the pasta will continue to absorb the sauce.
  • Let the spaghetti cook for 1-2 minutes without much sauce in the pan to help the pasta get crispy.
  • Then, continue to add in the tomato concentrate sauce. The pasta should be cooked for a maximum of 8-10 minutes from the moment it is in the pan.
  • Stir the pasta and spread it out around the pan so it starts to toast and get a little extra crunchiness.
  • Put extra virgin olive oil over top of the past then remove it from the pan and plate it up.
  • Top with extra virgin olive oil, black pepper, and a dollop of Stracciatella cheese.

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