Spaghetti all’Assassina

14 September 2026

Spaghetti all’Assassina is a spicy pasta dish originating in Southern Italy, that breaks traditional rules of pasta-making. Instead of boiling the spaghetti in a large pot of salted water, dry spaghetti is cooked directly in a pan using a risotto-style technique known as risottatura. It yields a smoky, crunchy, chewy bite mixed with the soft texture of cooked pasta, and fiery, savory tomato.

Total time -
About 20 minutes +

INGREDIENTS -

Serves 4

1 pound dry spaghetti
3 whole garlic cloves
3 tablespoons crushed red pepper flakes
2 tablespoons salt
2/3 cup Extra virgin olive oil
2/3 cup tomato puree
Pinch of sugar
Fresh parsley for garnish

TOOLS -

12 inch cast iron skillet
Fish spatula (slotted)
Cooking tongs
6 quart saucepan
Ladle

PREPARATION -

• Finely mince the garlic cloves

• Bring 4 quarts of water to a boil with about 2 tablespoons of salt in a large saucepan

• Add olive oil, pepper flakes, and garlic to skillet on high heat - stiring for about 30 seconds until aromatic. This will fuse the oil with flavor, and soften the ingredients. Do not brown the garlic.

• Layer the pasta on top of the oil mixture and add tomato puree over the entire pan

• Allow to cook until pasta sticks to the skillet, then scrap with spatula and flip with tongs

• Add a ladle of salt water and allow to simmer until mostly absorbed

• Toss the spaghetti gently, allowing it to stick slightly to the pan. Flip with a spatula once it catches, bringing the bottom layer to the top. Add another ladle of water and repeat the process—like making a risotto—until the pasta crackles, about 10 minutes.

• Plate directly from the pan, and garnish with a sprig of fresh parsley

NOTES -

• The pasta will absorb most of the salted water, seasoning the sauce

• Ricotta cheese is sometimes added as a topping to temper the heat of red pepper flakes

• Spaghetti all’Assassina is a great starter, and should be served fresh from the pan