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Italian·Main

Charred Assassin Spaghetti

A unique Southern Italian pasta dish where dry spaghetti is cooked directly in a skillet with a spicy tomato broth, allowing the noodles to caramelize and char for an intensely savory and slightly crunchy texture.

Prep

10m

Cook

25m

Total

35m

Serves

4

Method

  1. 01

    Prepare the tomato broth by sizzling minced garlic in a bit of olive oil in a saucepan over medium heat. Once fragrant, stir in the tomato passata, basil leaves, salt, and water. Bring the mixture to a simmer, then reduce heat to low to keep the broth hot.

    Step 1
    Watch · 0:43
  2. 02

    In a large non-stick skillet, heat a generous amount of olive oil over medium-high heat. Add the chili flakes and sizzle for about a minute. Place the dry, raw spaghetti into the pan and use tongs to coat the noodles thoroughly in the hot chili oil.

    Step 2
    Watch · 3:25
  3. 03

    Add the first addition of broth—about four large ladles—until the spaghetti is covered. Simmer the pasta, occasionally moving it with tongs while keeping the noodles aligned, until the liquid has been almost entirely absorbed or evaporated.

    Step 3
    Watch · 5:01
  4. 04

    Once the liquid is gone, let the pasta fry in the oil undisturbed until the bottom layer begins to caramelize and char. Use tongs to flip the pasta, bringing the 'crustified' pieces to the top and allowing the un-charred spaghetti to contact the bottom of the pan.

    Step 4
    Watch · 5:41
  5. 05

    Add more broth, a ladle or two at a time, and repeat the process of simmering and charring. Continue this 'risotto-style' method for 20 to 25 minutes, or until the pasta reaches an al dente texture. Taste for seasoning and add salt if needed.

    Step 5
    Watch · 7:19
  6. 06

    Adjust the final consistency with a little extra broth if you prefer a saucier dish. Serve immediately, garnished with a drizzle of olive oil, fresh parsley, and an extra pinch of chili flakes.

    Step 6
    Watch · 7:22

From Chef John

  • “Breaking the spaghetti for this recipe is a huge no-no.”
  • “You are after all the Barry Diller of this spaghetti named after a killer.”
  • “It really does make for the most interesting bite of food.”