SPAGHETTI ALL’ASSASSINA
Spaghetti all’Assassina is a bold and flavorful Italian dish that’s sure to impress. This unique pasta is cooked directly in a spicy tomato sauce until it’s wonderfully crispy on the outside while remaining tender inside. The combination of tangy tomatoes, zesty spices, and perfectly cooked spaghetti creates a deliciously satisfying meal. Whether you’re a pasta aficionado or just looking for something new and exciting, this dish offers a delightful twist on classic spaghetti that’s both comforting and full of flavor.
SPAGHETTI ALL’ASSASSINA
Spaghetti all’Assassina, also known as “Killer Spaghetti,” is a distinctive and flavorful pasta dish from Bari, Italy. Named for its bold, spicy flavors, this unique dish is cooked directly in a tangy tomato sauce, resulting in a crispy exterior and tender, flavorful interior.
Originally a local favorite in Bari, this dish showcases inventive cooking techniques and simple ingredients to create a rich, satisfying meal. Today, Spaghetti all’Assassina is celebrated for its crispy texture and zesty kick, making it a standout option that’s both exciting and comforting.
THE HISTORY OF SPAGHETTI ALL’ASSASSINA
Spaghetti all’Assassina was created by Enzo Francavilla, a chef from Foggia who had just opened his restaurant, Al Sorso Preferito, in Bari. In 1967, two Northern Italians visited the restaurant and requested a hearty and flavorful pasta dish. Chef Francavilla whipped up a plate of spaghetti with a spicy tomato sauce, cooked directly in an iron pan.
After the meal, he asked the customers what they thought. One of them, impressed by the bold flavors, told the chef the dish was excellent and playfully called him a “killer” for its intense taste. That’s how this deliciously spicy pasta dish earned its memorable name, “Spaghetti all’Assassina.
There are a few different theories about the origin of Spaghetti all’Assassina. One popular story on TikTok suggests that it was accidentally created by a chef who was distracted by a beautiful woman. However, I haven’t found this version mentioned in any of the Italian articles I’ve read about the recipe.
Spaghetti all’Assassina, which translates to “Killer Spaghetti,” gets its dramatic name from its bold and intense flavors. The name reflects the dish’s powerful and spicy taste, which can be quite surprising and memorable.
Here’s a bit more about why it’s called that:
- Spicy Kick: The “killer” part of the name refers to the strong heat from the spicy chili peppers used in the sauce. The dish packs a punch that’s hard to forget.
- Crispy Texture: The cooking method involves letting the pasta cook until it becomes crispy on the outside. This unexpected texture adds to the dish’s impactful experience.
- Local Lore: In Bari, where the dish originates, the name playfully emphasizes the fiery and bold character of the dish. It’s a fun way to describe how this pasta can “take your breath away” with its intense flavors.
So, the name “Killer Spaghetti” captures the essence of this dish: a spicy, crispy pasta that leaves a lasting impression.
INGREDIENTS YOU NEED:
- Spaghetti
- Olive oil
- Garlic
- Tomato sauce/puree
- Red chili peppers
- Salt and pepper
- Tomato Broth
HOW TO GET THE PERFECT CRISP OF THE SPAGHETTI
Wait until the underside of the spaghetti starts to caramelize before flipping it over carefully with a spatula. Let the other side crisp up a bit, then pour a ladle of hot tomato broth around the sides of the pan rather than directly over the spaghetti. This helps the pasta stay crispy.
As the spaghetti softens, gently stir it with a wooden spoon to move any strands that may have stuck to the bottom of the pan and to help the tomato broth spread and reduce. Continue this process until the spaghetti is al dente. If you run low on tomato broth, just add a bit of water as needed.
POSSIBLE VARIATIONS FOR SPAGHETTI ALL’ASSASSINA
Here are some tasty variations you can try with Spaghetti all’Assassina:
1. Protein Additions
- Grilled Chicken: Add slices of grilled chicken for extra protein and a savory boost.
- Shrimp: Toss in some sautéed shrimp for a seafood twist.
2. Sauce Variations
- Roasted Red Pepper: Blend roasted red peppers into the tomato sauce for a smoky sweetness.
- Mushroom Sauce: Stir in sautéed mushrooms for an earthy, umami flavor.
3. Spice Levels
- Mild: Reduce the amount of chili flakes or use a milder pepper to tone down the heat.
- Extra Spicy: Add more chili flakes or a dash of hot sauce for an extra kick.
4. Cheese
- Parmesan: Sprinkle grated Parmesan or Pecorino Romano over the top for a rich, cheesy finish.
- Feta: Crumble some feta cheese on top for a tangy contrast.
5. Vegetable Additions
- Spinach: Stir in fresh spinach or kale for added greens and nutrients.
- Bell Peppers: Add sliced bell peppers for a sweet and crunchy texture.
6. Broth Variations
- Chicken Broth: Use chicken broth instead of vegetable broth for a deeper flavor.
- Wine: Add a splash of white wine to the tomato broth for extra complexity.
7. Garnishes
- Fresh Herbs: Top with fresh basil, parsley, or oregano for a burst of fresh flavor.
- Lemon Zest: Sprinkle a bit of lemon zest on top for a refreshing citrus note.
8. Pasta Alternatives
- Zucchini Noodles: Use spiralized zucchini for a low-carb version.
- Pappardelle: Swap spaghetti for wide pappardelle noodles for a different texture.
Feel free to mix and match these variations to create a Spaghetti all’Assassina that suits your taste!
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SPAGHETTI ALL’ASSASSINA
Ingredients
- 2 tbsp olive oil
- 5 garlic cloves finely chopped
- 1 tbsp red chili pepper finely chopped
- 1 cup tomato puree
- Salt and pepper to taste
- 230 g spaghetti
Instructions
- Prepare a broth by combining water, ⅔ of the tomato passata/purée (1:1 ratio), tomato paste, and salt. Bring the mixture to a boil, then let it simmer. The broth should be bright red and flavorful but still have a thin, broth-like consistency. Make sure the broth is hot when you add it to the spaghetti; otherwise, it will lower the cooking temperature and affect how the pasta cooks.
- In a saucepan, heat the olive oil and garlic cloves. Adjust the amount of red chili pepper based on how spicy you want your spaghetti. Cook the garlic over high heat until it turns golden. Next, pour in the undiluted tomato purée.
- Spread the passata evenly over the pan using a wooden spoon, and let it reduce and thicken slightly. Then, place the uncooked spaghetti on top of the sauce, arranging it so that it rests on the surface.
- Wait until the underside of the spaghetti begins to caramelize before turning it over. Do this carefully, a little at a time, using a spatula. Allow the other side to crisp up slightly, then pour a ladle of hot tomato broth around the edges of the pan, not directly over the spaghetti. As the spaghetti softens, gently stir it with a wooden spoon to move any strands stuck to the bottom of the pan and help the broth spread. When the broth has reduced and the spaghetti starts to stick again, add more broth as needed.
- Continue adding tomato broth and stirring the spaghetti until it’s well-coated with the sauce and cooked through. If you run out of tomato broth, you can add a bit of water.
- Serve your Spaghetti all’Assassina immediately, topped with Parmigiano, stracciatella, or simply on its own.