Spaghetti all’Assassina (Killer Spaghetti): Crispy, Spicy, Burnt-to-Perfection Pasta

Move over, spaghetti and meatballs—this dish is for the bold. Spaghetti all’Assassina (literally “Killer Spaghetti”) hails from Bari in Southern Italy, and it’s nothing like the pasta you grew up with. Instead of boiling pasta in water and finishing it in sauce, this recipe cooks the spaghetti directly in the sauce until it chars on the bottom. That intentional burn is what gives the dish its caramelized, smoky, and utterly addictive flavor.

The key? Patience. Don’t flip the pasta too early. Let it burn. Burn baby burn. Once you taste that crispy, spicy bite, you’ll understand why this pasta is a legend.

Why You’ll Love This Dish

✨ Spicy and bold – perfect for chili pepper lovers.
✨ Unique cooking method – pasta caramelized right in the sauce.
✨ Southern Italian tradition – a specialty from Bari.
✨ Great dinner party dish – dramatic, delicious, and memorable.

Ingredients

For the Tomato Broth:

4 cups water
1/4 cup tomato paste
Sea salt

For the Sauce & Pasta:

3/4 cup extra virgin olive oil
2 spicy red chili peppers (like Fresno), thinly sliced
A big pinch of crushed red pepper flakes, and maybe more
4 garlic cloves, minced
16 ounces tomato Passata
Freshly ground black pepper
1 lb spaghetti (uncooked)
Burrata, for serving

Instructions

1. Make the Tomato Broth
Bring the water to a boil in a medium saucepan over high heat. Stir in the tomato paste and season generously with salt. Turn off the heat, but leave the pan on the burner to keep warm.

2. Prepare the Tomato Sauce
In a wide, deep skillet (large enough to fit spaghetti without breaking), heat the olive oil over medium-high heat. Add chili peppers, crushed red pepper, and garlic. Cook until fragrant, about 1 minute. Add the Passata, season with salt and pepper, and simmer for 5 minutes.

3. Coat the Spaghetti
Lay the uncooked spaghetti in the sauce in a single layer. Spoon sauce over the pasta so they’re fully coated. Turn the heat to high and let it cook until the pasta absorbs some of the sauce (about 3 minutes).

4. Add the Broth
When the skillet starts to look dry, add a ladleful of warm tomato broth. Do not stir—let the pasta absorb the liquid. Continue adding broth, one ladle at a time, letting the pasta soak it up before each addition.

5. Let It Burn
As the liquid cooks off, the spaghetti will char on the bottom. Resist the urge to flip early—this is the magic of Spaghetti all’Assassina. Once about half the broth has been used, flip the spaghetti with tongs to reveal crispy, burnt bits. Continue cooking and adding broth until the pasta is fully cooked and caramelized.

6. Finish & Serve
Divide among bowls and top with creamy burrata. Serve immediately.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cuisine: Italian (Southern)
Servings: 4
Course: Entrée or Side Dish

Remember to choose ORGANIC when you can!

Serving Suggestions

Top with extra chili flakes for spice lovers.
Pair with a crisp Italian white wine.
Serve alongside a simple arugula salad to balance the heat.

Final Thoughts

Spaghetti all’Assassina is not just another pasta recipe—it’s a culinary experience. The crispy char, the smoky undertones, the spicy kick—it’s bold and unapologetic, just like Southern Italy itself.

If you love pasta with personality, this dish deserves a spot in your dinner rotation. Just remember: let it burn.

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