Killer Spaghetti (spaghetti all’assassina)

3 min read

Killer Spaghetti (spaghetti all’assassina)

This classic, spicy one-pot pasta dish, known as "Killer Spaghetti" has been a staple in many restaurant menus for years. It's now available for you to recreate at home for the ultimate family dinner. In an easy recipe idea that can be prepared ahead of time and tastes just as good reheated as is does the first time around.

Watch this short video on how to make this spaghetti all’assassina recipe

 

As with all classic spaghetti dishes, there are a couple of versions of its origin story which have been passed down through generations, but the end result is always delicious. According to one account, a distracted chef accidentally left his spaghetti cooking until the sauce burned, resulting in an intense and spicy flavor.

Meanwhile, another suggests that the recipe title reflects its spiciness as the original intent. Whatever the origin story may be, it is clear that this dish has become renowned for its potent heat.

The unique and delicious method of cooking spaghetti involves treating the spaghetti like risotto. Start by heating garlic, red pepper flakes, and tomato paste together in oil before adding the spaghetti and then gently cooking it while slowly adding in a little spaghetti sauce at a time to create an unforgettable dish.

When you start to cook with Jar Goods Classic Spicy Tomato Sauce, it's easy to understand why it has become so popular. Not only does it provide an effortless preparation process, but the flavorful liquid that is created from the spaghetti sauce allows for a unique taste sensation that is impossible to replicate.

Once the pasta absorbs this delicious liquid, the charring of the spaghetti starts and adds an extra layer of flavor that will leave you wanting more. If you don't want the kick of our Spicy Red tomato sauce, then you can always go with the Classic Red option instead. Either way, this delicious and flavorful dish is sure to please everyone's taste buds.

  • 1 Jar Goods Classic Spicy pasta sauce
  • ¼ cup extra-virgin olive oil
  • 1 tsp red pepper flakes, or more to taste
  • 1 garlic clove, thinly sliced
  • 1 tbs tomato paste
  • 3 - 4 cups water (can also use chicken or vegetable broth)
  • 1 pound (uncooked) spaghetti

    In a medium saucepan, heat up your Classic Spicy pasta sauce along with 3½ cups of water over a medium flame and stir to evenly combine the ingredients until you get a simmering broth. On the other side, heat up some olive oil in a 12 to 14-inch nonstick or cast-iron skillet over medium heat.

    Add red-pepper flakes and garlic to the skillet and cook, stirring, until garlic is just beginning to brown, about 2 minutes. Add the tomato paste, press it into the pan to spread it out, and cook until it begins to melt and toast.Using a ladle or big spoon, add about ½ cup of the warm tomato broth to the pan and swirl to combine with the other ingredients.

    Carefully place the spaghetti into the pan on top of the sauce. The spaghetti should fit lengthwise, but you can break the strands to fit in your pan if needed. Ladle 1 cup of tomato broth on top of the pasta. Using a fork, move the spaghetti strands until evenly coated, pressing the spaghetti to distribute the broth until it evenly coats the pasta.

    Allow the pasta to cook for 3 minutes. Once the broth is absorbed, add 1½ cups tomato broth and repeat the process. As the pasta softens, move the strands out so they begin to create an even layer in the skillet.Add another 1½ cups of broth.

    Rearrange the pasta again so it’s in an even layer and covered in broth then allow to cook another 3 minutes.

    Within 8 to 9 minutes, the pasta should begin to crackle and sizzle. When you lift the pasta, there should be crispy, almost burnt pieces. If so, flip the pasta to continue cooking the other side. If not, increase the heat a bit until it crisps.

    Once the pasta is flipped, add the remaining broth. At this point, the pasta should be soft enough to easily move in the pan. Continue cooking until broth is absorbed and pasta is cooked through but still al dente. (If your pasta is still on the firmer side, add a splash of water, and cook until al dente.)

    Divide among bowls, zest with parmesan cheese, and serve immediately.



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