Go Back Email Link
–+ servings
Ella Cooks

Crispy, Fiery Killer Spaghetti (Authentic Spaghetti all’Assassina)

Love it? Click to rate
Be the first to rate this recipe!
This isn’t saucy pasta. It’s concentrated, smoky, and intense. The tomato paste caramelizes directly in olive oil until deep brick red, creating a slightly bitter, almost roasted edge. The spaghetti cooks straight in the pan, absorbing spicy tomato broth while the bottom layer fries and chars.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

What You’ll Need
  • 12 ounces dry spaghetti
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic finely minced
  • 1-2 teaspoon red pepper flakes authentic heat level
  • 3 tablespoons tomato paste
  • 2 cups tomato passata smooth strained tomatoes
  • 2 cups water
  • 1 teaspoon fine sea salt
  • Optional: extra red pepper flakes for garnish

Equipment

  • Large cast iron or heavy stainless steel skillet (12-inch minimum)
  • Saucepan for tomato broth
  • Tongs
  • Wooden spoon
  • Ladle
  • Measuring cups and spoons

Method
 

Instructions
    Step 1: Heat the Tomato Broth
    1. In a saucepan, combine:
    2. 2 cups tomato passata
    3. 2 cups water
    4. 1 teaspoon sea salt
    Step 2: Build the Base
    1. Heat in a large skillet:
    2. 1/4 cup olive oil
    3. Add:
    4. 3 cloves minced garlic
    5. 1 - 2 teaspoons red pepper flakes
    6. Cook until fragrant (about 30 seconds).
    7. Stir in:
    8. 3 tablespoons tomato paste

    Step 3: Add the Dry Spaghetti

    1. Place 12 ounces dry spaghetti directly into the skillet on top of the tomato base.
    2. Let it toast slightly for 1–2 minutes before adding liquid.
    Step 4: Begin the Assassin Method
    1. Add 1–2 ladles of hot tomato broth over the pasta.
    2. Let it absorb before adding more.
    3. Continue adding broth gradually, turning pasta occasionally with tongs. Allow the bottom layer to caramelize and lightly char before loosening and flipping.
    4. Cook 12–15 minutes total until pasta is tender but deeply red with crispy edges.
    Step 5: Finish & Crisp
    1. Increase heat slightly for the final 1–2 minutes to encourage light charring on the bottom.
    2. Do not stir — let it sizzle.
    3. Serve immediately.

    Nutrition

    Calories: 420kcalCarbohydrates: 65gProtein: 11gFat: 14g

    Notes

    Substitutions & Variations

    • Use fresh crushed tomatoes instead of passata (smoother finish with passata)
    • Add a small pinch of sugar if tomatoes are very acidic
    • Add finely diced fresh chili instead of flakes
    • Garnish with chopped parsley for contrast
    • Authentic versions do not include cheese – but if you like to add some go for it.

    About the Heat (Authentic vs. Adjustable)

    Spaghetti all’Assassina is meant to have a noticeable kick. In Bari, this isn’t a gently warm pasta — it has a bold, lingering heat that builds as you eat. For U.S. cooks, that typically means using 1½ to 2 teaspoons of crushed red pepper flakes for a truly authentic spice level. If you prefer using fresh chilies, one finely minced red chili will give moderate warmth, while two small chilies (with the inner membranes intact) will bring it closer to traditional intensity. Because fresh chilies vary widely in heat, crushed red pepper flakes are often more consistent. If you’re sensitive to spice, start with 1 teaspoon of flakes or one chili and adjust next time. The key is that the oil should taste slightly spicy before the pasta finishes cooking — if the base doesn’t have a clear warmth early on, the finished dish won’t either. This is one pasta where a little fire is part of its identity.
     

    Leftovers & Storage

    • Best eaten immediately.
      • If storing:
        • Refrigerate up to 2 days
        • Reheat in a skillet to restore some crisp texture
        • Avoid microwaving if possible

    Tried this recipe?

    Let us know how it was!
    QR Code linking back to recipe