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
Jennifer says
Hi Mike! LOVE ALL of your recipes!! Haven't had one disappoint! 🙂
I'm making the Assassina recipe this weekend but just wondering what you mean by "blooming" the garlic?
Can't wait to make this!!!
Mike Hultquist says
Thanks, Jennifer! "Blooming" just means cooking it until you can smell it, like the aroma "blooms" into the air. I hope you enjoy it!
marc felker says
intrigued by technique and having all items in pantry I gave it a go. used 2 cans chicken stock instead of water and not all the pepper flakes recipe calls for, we're apprentice chiliheads but working on it, this was fantastic. grilled and sliced in some italian sausage and a little pecorino. can't wait to make again
Mike Hultquist says
Boom! Nice! I love to hear it, Marc. Very happy you enjoyed it. =)
Ian says
Hello Mike, I plan on making this, just wondering what would be a good chicken dish to serve with this, or could I just combine the chicken into the spahgetti?
Mike H. says
Hi Ian, it is really up to your preference. You could prepare a simple grilled chicken breast or chicken thighs to go on the side. Or you could incorporate chicken directly into the spaghetti by adding cooked and shredded chicken to the sauce. This would infuse it with additional flavor and protein. The choice is yours!
Jeri Studt says
What would you think to substituting beef or chicken stock for some or all of the water?
Mike Hultquist says
Jeri, absolutely. More flavor for you.
Kimberly says
Made this tonight for dinner, exactly as directed in the recipe and we all raved over it! Absolutely delicious! Amazing just how rich and flavorful caramelizing the spaghetti and allowing the sauce to infuse the pasta is! I had never heard of Spaghetti All'Assassina until I received your recipe via email subscription. My family is already requesting it again! LOL! Definitely making again very soon! Served with shredded parmesan and sautéed mushrooms. Another awesomely delicious meal! Thank you!
Mike H. says
Thank you, Kimberly, for your comment. It is reviews like this that inspire me so much! And yes, caramelization works miracles! =)
Glenn Huszti says
I have never heard of this so looking forward to trying this out. Thanks for sharing this.
Mike Hultquist says
Enjoy, Glenn! I think you'll enjoy it!
Palladini says
I cover my spaghetti with red Pepper flakes everytime I eat them. I grow the peppers, I dry them out, the put them in plastic zip lock bag and crush them. I will add few chrushed Serrano Peppers and a few dryed hottert peppers also
Mike Hultquist says
Outstanding! I love it. Nice extra heat!
Joseph says
My tip always. cook your paste in olive oil first keep stirring till its breaks down then add puree or sauce. stir to combine. this 80 year old ,associate of James Beard, avid cook knows ,,one is never so good or to young or old to learn
Mike Hultquist says
Yes, good way to build flavor with regular sauces and pastas for sure.
Ramya says
Cant wait to make this soon for me i love pasta sooooooooo much i never had spaghetti all'assassina before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
I hope you love this one too, Ramya. Super tasty!
Ed Moder says
MMM! This looks awesome. All I have to do is decide if I serve it with your honey-sriracha meatballs, your curry meatballs or your spicy Italian meatballs. Any ideas?
Mike Hultquist says
Thanks, Ed! I personally would use these Spicy Italian Meatballs: https://www.chilipeppermadness.com/chili-pepper-recipes/side-dishes/spicy-italian-meatballs/
Dave Lacy says
Mike,
I make my spaghetti sauce with either fresh tomatoes or canned fire roasted tomatoes blended with garlic, onion & Italian seasonings. Then reduce in pot on oven top to thickness desired.
Dave
Mike Hultquist says
You can use them here, Dave, though be sure to achieve the looser consistency of the sauce for this particular recipe, which is made differently from your typical spaghetti. I definitely love fire roasted tomatoes. Cheers.
Martti Putkonen says
"It should be fairly brothy in consistency" Chef Google could not define consistency for broth. Like canned tomato soup? Thinner like tomato juice? Thinner like bone stock?
Mike Hultquist says
Martti, "brothy" like a tomato juice or bone stock, not like tomato soup. More liquidy and loose than tomato soup. I hope this helps.