Assassin’s Spaghetti—officially known as Spaghetti all’Assassina—is a bold, fiery pasta dish from Bari, Italy. Unlike traditional methods, this spaghetti is cooked directly in a spicy tomato broth in a single pan, allowing it to char and crisp as it absorbs flavor. The result is an unforgettable dish with a smoky, caramelized crust and intense tomato-chili depth.
Why You’ll Love This Recipe
- Unique risotto-style pasta cooking method
- Crispy, charred texture that’s full of flavor
- Rich, spicy tomato base
- Only a few pantry staples needed
- A bold, Instagram-worthy dish for adventurous cooks
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Garlic cloves, thinly sliced
- Red chili flakes (or fresh chili)
- Tomato purée or passata
- Tomato paste
- Water
- Salt (and a pinch of sugar if needed)
- Dry spaghetti
- Optional garnishes: fresh parsley, burrata, Parmesan cheese
Directions
- Prepare the broth: In a saucepan, combine tomato purée, paste, water, salt, and optional sugar. Bring to a simmer and keep warm over low heat.
- Sauté aromatics: In a large, wide skillet, heat olive oil. Add garlic and chili, sautéing until fragrant.
- Toast the spaghetti: Lay dry spaghetti in the pan over the tomato base. Let it sit undisturbed for several minutes until the bottom chars.
- Cook risotto-style: Begin ladling warm tomato broth over the pasta a little at a time, allowing each addition to absorb before adding more. Occasionally stir and press the pasta flat. Continue this for about 15–20 minutes, letting parts of the pasta crisp between ladlings.
- Finish and serve: Once pasta is al dente and beautifully charred, taste and adjust seasoning. Serve hot with optional burrata, cheese, or fresh herbs.
Servings and timing
- Servings: 4
- Prep time: 5 minutes
- Cook time: 25 minutes
- Total time: 30 minutes
Variations
- Use Calabrian chilies or fresh hot peppers for more heat
- Add burrata or grated Parmesan to finish
- Use seafood stock for an “Assassina di Mare” twist
- Add breadcrumbs for extra crunch
- Stir in sautéed sausage or pancetta for added richness
Storage/reheating
- Storage: Store in an airtight container in the fridge for up to 3 days
- Reheating: Reheat in a skillet for best results; avoid microwaving to preserve crispness
FAQs
1. Why is it called Assassin’s Spaghetti?
It’s named for its intense flavor and heat—“killer” pasta in every sense.
2. Can I use regular high-end pasta?
It’s better to use inexpensive spaghetti that crisps up easily.
3. What makes this different from regular spaghetti?
It’s cooked risotto-style and allowed to char, creating a crispy, caramelized crust.
4. Do I need a special pan?
A heavy-bottom or cast-iron skillet is ideal for even charring.
5. Is it very spicy?
It’s spicy by default, but you can adjust the chili to your taste.
6. Can I add meat or seafood?
Yes—try sausage, shrimp, or clams for protein.
7. Is this gluten-free?
Use gluten-free spaghetti, but it may not crisp the same.
8. Can I just boil the pasta instead?
No—the unique cooking method is what defines this dish.
9. What’s the best garnish?
Fresh parsley, burrata, or Parmesan adds great contrast.
10. Can I make it ahead?
Best enjoyed fresh, but leftovers reheat well in a pan.
Conclusion
Assassin’s Spaghetti is not your everyday pasta—it’s daring, flavorful, and deeply satisfying. With its one-pan, risotto-like cooking and signature char, it’s a dish that rewards your attention with unbeatable flavor and texture. Perfect for spice lovers and pasta adventurers alike.
PrintAssassin’s Spaghetti
A fiery twist on classic spaghetti featuring bold flavors from garlic, chili, and Italian sausage in a spicy tomato sauce—a pasta dish with attitude.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop / Simmering
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 12 oz spaghetti
- 1 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1–2 tsp crushed red pepper flakes (adjust to taste)
- 8 oz spicy Italian sausage, casings removed
- 1 (28 oz) can crushed tomatoes
- 1 tbsp tomato paste
- ½ tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh basil or parsley
- Grated Parmesan cheese, for serving
Instructions
- Cook spaghetti in a large pot of salted boiling water until al dente. Reserve ½ cup pasta water and drain.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté until fragrant, about 1 minute.
- Add sausage and break into small pieces; cook until browned, about 5 minutes.
- Stir in tomato paste, smoked paprika, then add crushed tomatoes. Season with salt and pepper.
- Simmer sauce for 10–12 minutes, stirring occasionally. If sauce thickens too much, add reserved pasta water.
- Add drained spaghetti to the sauce and toss well to combine.
- Remove from heat, stir in fresh basil or parsley.
- Serve immediately, topped with grated Parmesan.
Notes
- For extra heat, use hot Italian sausage or increase red pepper flakes.
- For a smoother sauce, blend half the crushed tomatoes before adding.
- To lighten up, substitute ground turkey or chicken sausage.
- Leftovers keep in the fridge for up to 3 days; reheat on the stove with a splash of water.
Nutrition
- Serving Size: 1 cup cooked
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg