Spaghetti All’ Assassina
This Spaghetti all' assassina recipe is cooked in a way you've never had pasta before. We use a risottatura cooking technique, meaning we fry the Spaghetti in a pan rather than boiling it in water. It toasts the pasta to bring a little crunch to every bite. The hot peppers give this dish a spicy killer kick, and the Stracciatella cheese balances it all out with a fresh and creamy finish.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Spaghetti (11oz)
- 1-2 red hot chilli peppers
- 2 cloves of garlic
- 150 g Tomato concentrate (5oz)
- ½ Bottle of tomato passata
- Salt (as much as required)
- Pepper (as much as required)
- Extra virgin olive oil (as much as required)
- Stracciatella cheese (as much as preferred)
Instructions
- 1
Bring 1 liter (4 cups) of water to boil in a large pot.
- 2
Once boiling, add the tomato concentrate to the pot and cook for less than 10 minutes and then take off heat and put to the side.
- 3
Cut the red hot chilli pepper into nice thin strips and finely chop the garlic cloves.
- 4
In a cast iron skillet or large steel pan, add about 10-15 tablespoons of extra virgin olive oil.
- 5
Bring the pan up to high heat. Once hot, add the garlic and the chilli pepper into the olive oil and cook for 20 seconds.
- 6
Add the tomato passata to the pan and cook for 2-3 minutes while stirring to help reduce the sauce. Keep the pan on high heat and let the sauce create bubbles.
- 7
Add the spaghetti into the pan by putting it down in a flat, even layer and begin to push the sauce on top of the pasta and cook for about 4 minutes.
- 8
Roll over your pasta to start cooking the other side.
- 9
Next, begin to slowly add the sauce from the tomato concentrate and water into the pan, but don’t move the pasta. Let it sink flat in the pan and cook.
- 10
Add a little rock salt and a generous amount of pepper into the pan and periodically push the sauce back on top of the pasta while you cook.
- 11
Push the pasta closer together and continue to cook as the pasta will continue to absorb the sauce.
- 12
Let the spaghetti cook for 1-2 minutes without much sauce in the pan to help the pasta get crispy.
- 13
Then, continue to add in the tomato concentrate sauce. The pasta should be cooked for a maximum of 8-10 minutes from the moment it is in the pan.
- 14
Stir the pasta and spread it out around the pan so it starts to toast and get a little extra crunchiness.
- 15
Put extra virgin olive oil over top of the past then remove it from the pan and plate it up.
- 16
Top with extra virgin olive oil, black pepper, and a dollop of Stracciatella cheese.