Spaghetti all’Assassina, or “Assassin’s Spaghetti,” is a spicy, crispy pasta dish from Bari in Italy. This dish is known for the unique way that you cook it. Instead of boiling the pasta first, you cook it directly in a fiery tomato sauce in the pan, creating crispy, almost burnt edges with an intense, smoky flavour. This dish has gained popularity for its bold spicy flavour and super unique texture, and even though it takes a bit of skill and patience, the result is absolutely worth it. Here’s an authentic take on Spaghetti all’Assassina.

The Origins of Spaghetti all’Assassina: The Drunken Chef Legend

As the story goes, Spaghetti all’Assassina was born in Bari in the 1970s, when a drunken chef accidentally forgot to boil the pasta before adding it to the pan. Instead of throwing it out, he decided to cook the spaghetti directly in the pan with tomato sauce lots of garlic and lots of chilli’s, slowly adding liquid until it was done. The result was a crispy, caramelized, spicy pasta dish that became an instant hit. The intense heat and crispy texture gave rise to its name, meaning “Assassin’s Spaghetti,” and it has since become an iconic dish in the region.

Why This Recipe Stands Out

This Spaghetti all’Assassina recipe stays true to the traditional recipe. Expect crispy chewy texture and rich smoky flavor being the key elements. What makes this recipe so special is that it breaks almost every traditional rule of Italian pasta cooking. Unlike most pasta dishes, where the goal is to achieve a perfectly al dente texture through boiling. Spaghetti all’Assassina is cooked directly in the sauce—without being boiled first. It’s one of the only dishes where you delibrately allow the pasta to burn and char in the pan. Breaking the rules – creating a rich, crispy texture that is unlike anything else.

For me, this makes Spaghetti all’Assassina the most unique pasta dish out there. It defies the traditional Italian approach to cooking pasta, where chefs strive to prevent pasta from sticking or burning at all costs. Instead, this dish embraces that “mistake” and transforms it into a central part of the flavour and texture. The burnt, caramelized edges give the dish its signature taste, setting it apart from any other pasta recipe in Italy. It’s a bold, rebellious twist on pasta that breaks the rules—and that’s exactly why it’s so unforgettable.

Health Benefits of Spaghetti all’Assassina

Though Spaghetti all’Assassina is known for its bold, indulgent flavors, it also has plenty nutritional benefits . First, you make the dish with tomato sauce, which is rich in lycopene. This is a powerful antioxidant known to promote heart health and protect against certain types of cancer. Lycopene becomes even more bioavailable to you when tomatoes are cooked, as they are in this recipe.

Garlic and chili peppers add anti-inflammatory and immune-boosting properties, while extra virgin olive oil provides healthy monounsaturated fats. These support your heart health and reduce inflammation. Olive oil is a key part of the Mediterranean diet, known for its benefits in reducing the risk of cardiovascular diseases.

While Spaghetti all’Assassina may seem indulgent, it can fit into a balanced diet thanks to these wholesome, nutrient-rich ingredients!

Spaghetti all’Assassina

Recipe by TheFeelGoodCookCourse: Mains, PastaCuisine: ItalianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

650

kcal

Ingredients

4 cups (960 ml) water
1/4 cup (60g) tomato paste/puree
Kosher salt, to taste
3/4 cup (180 ml) extra virgin olive oil
2 spicy red chili peppers the standard red chilli’s from supermarket are perfect
2 garlic cloves, minced
16 ounces (450g) tomato sauce (homemade or quality store-bought)
12 ounces (340g) dry spaghetti
Ground black pepper, to taste

Directions

Make the Tomato Broth:
In a medium saucepan, bring 4 cups (960 ml) of water to a boil. Stir in 1/4 cup (60g) of tomato paste and season generously with salt. Turn off the heat and leave the pan on the burner to keep it warm.
Prepare the Tomato Sauce:
Set a large, deep skillet over medium-high heat (make sure it’s wide enough to lay the spaghetti flat without breaking). Add 3/4 cup (180 ml) of extra virgin olive oil. When the oil begins to shimmer, add the sliced chili peppers and minced garlic. Stir frequently, cooking until fragrant, about 30 seconds. Add 16 ounces (450g) of tomato sauce to the skillet (not the tomato broth). Let it simmer for about 5 minutes, then season with a pinch of salt and ground black pepper
Coat the Spaghetti:
Place the uncooked spaghetti directly into the skillet with the tomato sauce. Spread the spaghetti in one layer, using a spoon to coat the pasta with the sauce. Turn the heat to high and let the spaghetti absorb some of the sauce for about 3 minutes.
Cook the Spaghetti:
Once the pan starts to look dry, add a ladleful of the warm tomato broth. Avoid moving or tossing the pasta, allowing it to absorb the liquid and char some of the noodles at the bottom. After most of the broth is absorbed, add another ladle or two. Reduce the heat to medium-high and continue adding the tomato broth, allowing the pasta to absorb each addition before adding more.
Flip the Pasta:
When about half the broth has been used, use tongs to flip the spaghetti over. You should see dark, crispy patches on the bottom noodles. Continue adding the broth and letting the spaghetti absorb and char until you’ve used all the broth and the pasta is cooked through.
Finish and Serve:
Once the pasta has absorbed all the broth and has developed crispy, charred edges, remove from heat and transfer to pasta bowls. Serve immediately, with an optional topping of burrata for added creaminess.