Spaghetti all'Assassina (aka Killer Spaghetti) is a bold Italian pasta dish with spaghetti noodles toasted in a pan, simmered in a rich, spicy tomato sauce.
Recipe for Spaghetti all'Assassina
Looking for a new spicy pasta dish to make? Look no further than Spaghetti all'Assassina.
This dish has exploded onto the culinary scene recently, and I'm excited to share it with you.
What is Spaghetti all'Assassina (Killer Spaghetti)?
Spaghetti all'Assassina is a spicy dish from Bari, Italy, where the noodles are uniquely caramelized and cooked directly in the tomato sauce.
The named translates to "Killer Spaghetti" or "Assassin's Spaghetti", which alludes to both the cooking method of "charring" the noodles, and also the spicy heat from the liberal use of chili flakes.
The cooking method results in a rich, bold, and spicy pasta that spicy food lovers are guaranteed to love. It's a bit like making an Italian risotto, but with noodles.
You'll find similarities to Mexican Fideo Noodles, which uses a similar technique of browning the noodles in a pan, then simmering in a flavored tomato sauce.
Let's talk about how to make Spaghetti all' Assassina, shall we?
Spaghetti all'Assassina Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE SAUCE
- Olive Oil.
- Garlic.
- Tomato Sauce.
- Tomato Paste.
- Water.
- Salt and Black Pepper.
- FOR THE SPAGHETTI
- Olive Oil.
- Garlic.
- Red Pepper Flakes.
- Spaghetti Noodles.
- Salt.
- For serving. Extra virgin olive oil fresh chopped parsley, red pepper flakes, grated Parmesan cheese
How to Make Spaghetti all'Assassina (Killer Spaghetti) - the Recipe Method
Make the broth/sauce first by cooking the garlic in oil in a saucepan, then adding the remaining ingredients - tomato sauce, tomato purée, water, and salt and pepper to taste.
It should be fairly brothy in consistency. Simmer for 10 minutes to develop the flavor and keep warm.
For the spaghetti, heat the olive oil in a large cast iron pan to medium heat and bloom the garlic.
Add 2 cups of the tomato sauce to the pan, then spread the dried spaghetti noodles out over the pan for even cooking.
Cook for 3-4 minutes, stirring occasionally, or until the noodles absorb the liquid. The noodles will start to brown on the bottom and get slightly crispy.
You can brown or caramelize the pasta as much or as little as you prefer, stirring lightly as needed. This is a distinct characteristic of Spaghetti all'Assassina.
Add the tomato broth 1 cup at a time every minute or so and simmer, letting the noodles absorb the sauce and soften up to your preference, about 10 minutes for al dente.
Boom! Done! Your Killer Spaghetti is ready to serve. Looks great, doesn't it? Pasta lovers rejoice! This is such an amazing dish. So good.
Recipe Tips & Notes
- Spaghetti noodles are ideal for this recipe, as the noodles are just the right shape and size for the best Spaghetti all'Assassina. You won't get the same results from other noodles.
- Don't rush the caramelization of the spaghetti, or it may burn. Cook it slowly over medium heat to allow the noodles to brown evenly for the deepest flavor.
- Want more spicy heat? Feel free to add in a couple of hot chilies when you cook the garlic, before adding the spaghetti noodles. You can also use extra chili flakes.
- While it may not be traditional, you can round out this dish with any of your favorite veggies or proteins. Some favorites include shrimp, chicken, and roasted red peppers.
Storage & Leftovers
Leftover Killer Spaghetti (Spaghetti all'Assassina) will last up to 3 days in the refrigerator in a sealed container. You can reheat it gently in a pan on the stove top or in the microwave to enjoy again.
That's it, my friends. I hope you enjoy this recipe for Spaghetti all'Assassina. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Spaghetti all'Assassina (Killer Spaghetti)
Ingredients
FOR THE SAUCE
- 1 tablespoon olive oil
- 3 cloves garlic chopped
- 2 cups tomato sauce
- 2 tablespoons tomato paste
- 3 cups water
- Salt and black pepper to taste
FOR THE SPAGHETTI
- ¼ cup olive oil
- 2 cloves garlic chopped
- 2 tablespoons red chili flakes or to taste
- 8 ounces dry spaghetti noodles
- salt to taste
- For serving. Extra virgin olive oil fresh chopped parsley, red pepper flakes, grated Parmesan cheese
Instructions
- Heat 1 tablespoon oil in a saucepan and add the garlic. Cook for 1 minute, stirring, to bloom the garlic. Add the remaining sauce ingredients and bring to a boil. Reduce heat and simmer for 10 minutes to develop the flavor. Keep warm until ready to use.
- For the spaghetti, heat ¼ cup olive oil in a large cast iron pan to medium heat. Add the garlic and chili flakes and cook for 1 minute to let the garlic bloom.
- Add 2 cups of the tomato sauce to the pan, then spread the dried spaghetti noodles out over the pan for even cooking.
- Cook for 3-4 minutes, stirring occasionally, or until the noodles absorb the liquid. The noodles will start to brown on the bottom and get slightly crispy. You can brown or caramelize the pasta as much or as little as you prefer, stirring lightly as needed. This is a distinct characteristic of Spaghetti all'Assassina.
- Add the sauce 1 cup at a time every minute or so and simmer, letting the noodles absorb the sauce and soften up to your preference, about 10 minutes.
- Serve onto plates with an extra drizzle of olive oil, chopped parsley, extra red chili flakes, and a bit of Parmesan cheese, if desired. Enjoy.
Notes
Nutrition Information
Paul J Eaton says
Killer Spaghetti; Wow; Will be making this a favorite for sure, Mike. Thank You, Paul
Mike Hultquist says
Awesome! Thanks, Paul! I know, we love this dish. So good.
Paul ️ says
Mike , hi just cooking this tonight ! When do the chilli flakes go into the spaghetti !
Mike Hultquist says
Hey, Paul. Add them in Step #2 with the garlic. Enjoy!!
Paul says
Thanks Mike , really liked this ! The sauce became sort of sticky ! And was really tasty .. I had some Aleppo chilli flakes so used them ! Thanks for another great dinner recipe..
Mike H. says
You are very very welcome, Paul - glad you've enjoyed this killer recipe! =)
Todd Shaw says
Hey Mike,
What size Cast Iron SK are you using? 10 or 8? Thanks
Mike Hultquist says
10 inch, Todd. Enjoy.
Heather says
Hi Mike - do you have any meat suggestions or meat recipes to go along with the Killer Spaghetti? I always enjoy trying your recipes and I just got your book! Thank you.
Mike Hultquist says
Hi, Heather. Thanks!! I hope you enjoy my book! For this recipe, I love it with shrimp or chicken, personally, or hot Italian sausage. You can stir in ground meats, though I haven't experimented with that yet.