Assassin Spaghetti, also referred to as spaghetti all’assassina or killer spaghetti, is prepared by cooking spaghetti directly in a large skillet filled with spicy tomato sauce. The pasta becomes slightly charred and the sauce is mostly absorbed. With just a few common ingredients, you can try this unique and delicious way to cook pasta! So, skip the pot of boiling water next time. This might be your new favorite way to enjoy spaghetti! I also have a One Pot Spaghetti you may want to try.
What Is Assassin Spaghetti?
There are a few accounts as to why this recipe has a name like assassin or killer spaghetti. It is said to have originated in Bari, the capital of Italy’s Puglia region sometime in the late 1960’s. A chef had made some burnt spaghetti in a spicy red sauce. Whether he burned the spaghetti by mistake or not, it was a hit. But, it was really spicy, so that could be the reason behind the name, with spices that are ‘killing’ your taste buds it’s so hot. Or, it’s a ‘killer’ recipe, it’s so good. No matter the history, the dish became extremely popular and still is.
Ingredients & Substitutions
Before gathering the ingredients for the recipe, make sure you have a very large skillet, at least 14 inches in diameter. You want the spaghetti to fit in a mostly single layer in the skillet (a little overlap is okay).
Tomato Mixture: The tomato mixture that the spaghetti is pan-fried in is made with water, tomato sauce, sugar, salt, and pepper. After heating the broth, keep it warm until adding it to the skillet with the spaghetti.
Garlic: Garlic is an important component of this spaghetti dish. I added 2 teaspoons of minced garlic to the oil with red pepper flakes.
Red Pepper Flakes: This dish is spicy! The more red pepper flakes (crushed red pepper) you add, the hotter it will be! You could also lessen the spice level by using fewer red pepper flakes. Or, if you can handle it, add more! (But, I would try it as-is first; each bite is pretty hot.)
Spaghetti: I used 12 ounces of spaghetti for this recipe. It will be pan-fried in the skillet with the tomato sauce. Hopefully, the skillet is large enough to hold whole pieces of spaghetti. But, if not, you could break the spaghetti in half.
Is Assassin Spaghetti Spicy?
Yes, this pasta dish does have a definite kick to it. For the taste testers who like spice, it was a good noticeable level of heat, but not too much. However, for those who are more sensitive to spicy foods, it was pretty hot! It is easy to adjust the heat level by adding fewer or more red pepper flakes.
How To Flip The Spaghetti
The trickiest part is flipping the spaghetti to let it become slightly charred on both sides (if spaghetti had sides, I guess). To flip over the layer of pasta, I used both a spatula and tongs. It may take a bit of manipulation to get it all flipped over. In addition, the amount of charring of the spaghetti is a personal preference, so watch it carefully.
How To Store Assassin Spaghetti
To store assassin spaghetti, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat the spaghetti on the stovetop in a skillet with a little extra oil, if needed. Or reheat it in the microwave.
Assassin Spaghetti
Ingredients
- 3 cups water
- 1 can (15 ounces) tomato sauce
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ¼ cup (54.5 g) vegetable oil
- 2 teaspoons garlic, minced
- 1 teaspoon crushed red pepper
- 12 ounces spaghetti, uncooked
- parsley, chopped for garnish
Instructions
- To a medium saucepan over medium heat, add water, tomato sauce, sugar, salt, and pepper. Whisk to combine. Heat until the mixture is very hot, but not boiling. Reduce heat to low and keep warm as you continue with the recipe.
- To a large (at least 14-inch), non-stick skillet over medium-high heat, add oil. Once the oil is hot, add the garlic and crushed red pepper. Cook for 1 minute, stirring constantly.
- Carefully ladle 1 cup of the tomato mixture into the pan. Add the uncooked spaghetti in an even layer over the entire bottom of the skillet, ensuring all noodles are facing the same direction. Gently press the spaghetti into the tomato mixture to coat it.
- Without disturbing the spaghetti, let it cook for 5-6 minutes, or until the tomato mixture is mostly reduced and the edges of the spaghetti start to char slightly.
- Using a spatula and/or tongs, carefully flip over the spaghetti. Add another cup of the tomato mixture, gently pressing the noodles into the sauce. Cook for another 5-6 minutes, or until most of the tomato mixture is reduced.
- Add the remaining tomato mixture. Continue cooking for 5-6 minutes, or until the pasta is al dente, the edges are crispy and slightly charred, and the tomato mixture is mostly absorbed by the pasta.
- Garnish with parsley. Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I've never had anything like this before! It is prepared in such an interesting way and the flavor and texture really match the uniqueness of the dish. I found the level of spiciness to be just right for my taste, but it's easily adjustable for those who prefer something milder or hotter.
Elizabeth
I had never heard of 'Assassin Spaghetti' before, but I am so glad I know about it now! It is absolutely delicious with just the right amount of heat in the sauce. I am going to try this one at home.
Rachael
This is such a different dish, but it is actually really good! It's a little sweet and a little spicy with the texture of crisping up the pasta.
Annabelle
This dish is unique, spicy, and really tasty! Personally, I would add some protein, but even on its own, this dish is tasty!
Bella
This is incredibly flavorful, I couldn't stop eating it! I also love the spice level, it has the perfect kick!
Selena
I love this dish. I love how the noodles soak up the sauce instead of just being coated in it. I also love the crispy bits on the edges! I will be making this one again!
Could ground beef and mushrooms be added?