Spaghetti all'Assassina: A Fiery Pasta with a Killer Twist

Spaghetti all'Assassina – The Origin of This "Deadly" Pasta Dish

The story behind this pasta's darkly humorous name might raise a few eyebrows. While one version has a customer jokingly asking the chef if they're trying to "kill" them with such a spicy dish, I suspect there’s a deeper, more mysterious backstory. Maybe it's time to call in the true crime experts to crack this case!

Regardless of the true origins (perhaps tied to the Medicis or Opus Dei), this pan-fried, fiery spaghetti is as thrilling as it is flavorful. You control the spice and char, but don’t worry – the sweetness and acidity of the caramelized tomato sauce will balance the heat from the chili flakes, even if you go heavy on the spice.

The shortcut method for this recipe involves boiling the spaghetti for 4-5 minutes, then draining it before pan-frying and adding the sauce as shown. This technique is a bit more user-friendly, but you’ll miss out on the signature texture that makes this dish unique. However, with a large non-stick or well-seasoned cast iron pan, this method is still quite manageable. Either way, I hope you give it a try soon. Enjoy!

Ingredients List

Tomato Broth Base:

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 3 cups tomato puree

• 3 cups water

• 1 teaspoon salt, or to taste

Assassin's Spaghetti Dish:

• ¼ cup olive oil

• 2 teaspoons red chili flakes, or to taste

• 6 ounces dry spaghetti

• salt to taste

• 1 tablespoon finely chopped parsley, for garnish

Step-by-Step Instructions

Prepare all the ingredients you’ll need.

In a pot, heat olive oil over medium heat. Add the garlic and cook until it turns golden and aromatic, about 1 minute. Stir in the tomato puree, water, and salt. Bring to a simmer over medium-high heat, then reduce the heat to low and keep warm.

Heat olive oil in a large non-stick skillet over medium-high heat, adding chili flakes and cooking until they start to sizzle, about 1 minute. Add the raw spaghetti and toss to coat it evenly in the chili-infused oil.

Pour in roughly 3 cups of tomato broth. Using tongs, gently move the pasta from side to side to evenly coat it in the broth. Continue cooking, stirring occasionally, with the noodles facing the same direction, until most of the broth has evaporated or been absorbed, and the spaghetti begins to fry in the pan.

Use tongs to flip the spaghetti and spread it evenly in the pan. Continue cooking until the pasta begins to brown and develop a light char.

Add about 2 more cups of tomato broth and repeat the process. Continue cooking until the spaghetti reaches your preferred level of char and doneness. For a saucier dish, add more broth towards the end as shown in the video, or keep it drier for a more traditional version.

Serve the dish with a drizzle of olive oil and a sprinkle of extra chili flakes, if desired.

Dig in and enjoy!

Chef's Tip:

This recipe yields either 2 large servings or 4 smaller ones.

Feel free to top with Parmesan cheese or enjoy it as it is.

Nutrition Information (per serving)