The legendary Spaghetti All’assassina otherwise known as Assassins Spaghetti is cooked in a way you’ve never had pasta before and that’s because the sauce is inside the pasta 🍝🤤

Ingredients:

12-14 oz Dry Spaghetti

28 oz Tomato Puree

5 oz Tomato Paste

2 ½ Cups Water

½ Cup Extra Virgin Olive

6 Cloves Fresh Garlic (4 thinly sliced & 2 minced)

2-3 Whole Fresh Red Chili Peppers minced or 1 Tbsp of Red Chili Flakes (or spice level preferred)

2-3 Pinches of Kosher Salt (or to taste)

Instructions:

This recipe requires cooking the pasta from start to finish in the skillet. Use a pan at least 14 inches in size, ideally seasoned cast iron or carbon steel.

Make the Tomato Broth:

Reserve 3/4 cup of tomato purée for later. In a large pot over medium-low heat, combine water, 22 oz tomato purée, tomato paste, and salt. Simmer, then remove from heat.

Heat olive oil in a skillet over medium. Add garlic and pepper, sauté until golden but not burnt.

Fry the Pasta:

Add the reserved 3/4 cup tomato purée to the pan with oil, garlic, and chilies. Stir and reduce for 1 minute. Add dry spaghetti in a single layer. Raise heat to medium and fry until golden, about 1 minute. Carefully flip pasta to fry the other side.

Start adding tomato broth with a ladle, a few ladles at a time.

Slowly Cook the Pasta:

Add 3 ladles of tomato broth to the pasta. Cook like risotto, waiting for the broth to reduce and hearing the ‘sizzle’ before adding more broth. Repeat until pasta is cooked through, moving it around the pan. Once softened, stir to prevent sticking. Serve immediately, garnished with parmesan and fresh basil.

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