Introduction
Have you ever heard of Spaghetti all’Assassina ‘Killer Spaghetti’? With a name like that, you just know this dish has a story. And oh boy—it does!
This pasta comes straight from Bari, a coastal city in southern Italy, and it’s unlike any spaghetti you’ve ever made. Forget boiling water. Forget delicate sauces. This recipe literally fries the spaghetti in tomato sauce until it’s crispy, smoky, and packed with fiery chili heat. It’s bold, unapologetic, and totally addictive.
I first tried Spaghetti all’Assassina on a trip through Puglia. Sitting at a little trattoria, I noticed locals digging into these scarlet-red strands of pasta, with edges that looked almost charred. When I asked about it, the waiter chuckled and said, “Be careful—this is Killer Spaghetti.” One bite, and I was hooked.
If you love spicy food, crunchy textures, and pasta that dares to be different, this recipe will quickly earn a place in your weeknight rotation.
Ingredients
Here’s what you’ll need to make authentic Spaghetti all’Assassina ‘Killer Spaghetti’:
- 7 oz (200g) spaghetti – traditional, not fresh pasta. Dried pasta works best for frying.
- 4 tbsp olive oil – extra virgin for the best flavor.
- 2 cloves garlic – thinly sliced.
- 2 fresh chili peppers – sliced (or substitute with 1 tsp red chili flakes).
- 1 cup passata (tomato purée) – smooth tomato sauce base.
- 2 cups vegetable broth – warm, for gradually cooking the spaghetti.
- Salt & pepper to taste.
- Fresh parsley – for garnish.
Substitution Ideas
- Gluten-free? Use your favorite gluten-free spaghetti, but note it may crisp differently.
- Vegan? This recipe is already vegan-friendly!
- Less spicy? Reduce or skip the chili, or swap for sweet paprika.
- Rich variation: Add anchovies or pancetta for a deeper umami flavor.
Step-by-Step Instructions
This isn’t your average pasta recipe—it’s a little rebellious, just like its name. But don’t worry, I’ll walk you through it step by step.
Step 1: Prepare your sauce base
In a saucepan, heat your vegetable broth and keep it warm. In a separate small bowl, mix your passata with ½ cup of the broth to create a light tomato broth. You’ll use this to cook down the spaghetti gradually.
Step 2: Heat the oil and flavor it
In a large nonstick skillet (wide and shallow works best), heat the olive oil over medium heat. Add garlic and chili, letting them sizzle gently until fragrant. Be careful not to burn the garlic—it should be golden, not brown.
Step 3: Add the raw spaghetti
Here’s the “killer” move: place the raw, uncooked spaghetti directly into the pan. Let it toast in the oil for about 1–2 minutes, pressing it down gently so it makes contact with the pan. This step gives you that famous crispy, smoky bite.
Step 4: Start adding tomato broth
Pour in a ladle of the tomato broth, just enough to partially cover the pasta. It will sizzle and bubble—music to your ears! Don’t stir too much; instead, let the spaghetti soak and absorb the liquid before flipping or moving it.
Step 5: Continue cooking and crisping
Keep adding broth, ladle by ladle, letting the pasta absorb it before adding more. You’re essentially “risotto-style” cooking the spaghetti, but with a fiery twist. After about 12–15 minutes, the pasta will be cooked through with delicious crispy edges.
Step 6: Serve and enjoy
Plate the spaghetti straight from the pan, making sure to scoop up those caramelized, slightly burnt bits at the bottom—they’re the best part! Garnish with fresh parsley and an extra drizzle of olive oil.
Extra Tips
- Serving suggestions: Pair this with a crisp green salad, some crusty bread, and a glass of chilled Italian white wine.
- Storage: This pasta is best enjoyed immediately (the crispiness doesn’t last long). If you do have leftovers, store them in the fridge up to 2 days and reheat in a skillet with a splash of broth.
- Variations: Try adding olives, capers, or even a touch of smoked paprika for extra depth.
Nutritional Information (per serving)
Approximate values (from Orsara Recipes):
- Calories: 410
- Carbohydrates: 65g
- Protein: 9g
- Fat: 13g
- Fiber: 4g
FAQ Section
Q: How long does Spaghetti all’Assassina take to make?
A: About 25–30 minutes from start to finish.
Q: Can I substitute the passata?
A: Yes! You can use canned crushed tomatoes or even tomato paste diluted with water.
Q: Can I freeze Killer Spaghetti?
A: I don’t recommend it—the texture will lose its crispiness. Fresh from the pan is the way to go.
Conclusion
Spaghetti all’Assassina ‘Killer Spaghetti’ isn’t just a recipe—it’s a full-blown experience. With its fiery kick, crispy texture, and bold personality, it’s a dish that commands attention at the dinner table.
If you’re ready to break away from “safe” pasta dishes and try something thrilling, this is the recipe for you. Trust me, one bite and you’ll understand why Bari locals are so proud of this killer creation.
So grab that skillet, bring the heat, and give this unforgettable pasta a try. And hey—if you do, I’d love to hear about it! Drop a comment below, share your spicy spaghetti pics, and let’s celebrate this Italian gem together.