Pasta Assassina is a spicy, and irresistibly crispy Italian dish from Bari, Puglia. Unlike traditional pasta recipes, this one skips boiling water and instead caramelizes the spaghetti directly in a hot pan with spicy tomato sauce, resulting in deep flavor and a satisfyingly crunchy texture. It’s fiery, smoky, and completely unforgettable.
Why You’ll Love This Recipe
Pasta Assassina is perfect for lovers of spicy food and bold flavors. It’s a one-pan dish that delivers complexity from simple ingredients—garlic, chili, tomato, and olive oil. The crispy texture and rich, slightly charred taste make it unlike any other pasta you’ve had. Plus, no need to pre-boil the pasta—everything cooks in the same pan.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 250 g spaghetti
- 3 tablespoons olive oil
- 1 teaspoon chili flakes (or more to taste)
- 4 garlic cloves, thinly sliced
- 1.5 L basic tomato sauce (see notes below)
- 1 L water mixed with 3 tablespoons tomato paste
- Salt and pepper, to taste
Directions
- In a large heavy-bottomed skillet (preferably cast iron), heat the olive oil over medium heat.
- Add the chili flakes and sliced garlic. Sauté until the garlic is golden and fragrant, about 1 minute—do not let it burn.
- Pour in a ladle of the tomato sauce and stir, letting it cook down slightly.
- Add the uncooked spaghetti to the pan in a single layer, pressing it into the sauce and oil. Let it sit undisturbed for 2–3 minutes so the bottom starts to caramelize.
- Begin adding the tomato broth (the mixture of water and tomato paste) one ladle at a time, as you would with risotto. Allow the liquid to reduce before adding more.
- Alternate adding the tomato sauce and the tomato broth, letting the pasta cook and crisp at the bottom while gradually softening in the liquid. Stir minimally to allow charring.
- Continue this process until the spaghetti is al dente and has developed a crispy, charred texture in spots.
- Season with salt and pepper to taste. Serve immediately.
Servings and timing
- Servings: 2–3
- Prep time: 10 minutes
- Cook time: 25–30 minutes
- Total time: 35–40 minutes
Variations
- Add a touch of smoked paprika for extra depth.
- Garnish with fresh parsley or basil for color and contrast.
- Top with burrata or a spoon of ricotta for a creamy finish.
- For extra heat, use Calabrian chili paste instead of flakes.
- Add olives or capers for a briny touch.
storage/reheating
- Best enjoyed fresh for optimal crispiness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet over medium heat to revive the crisp texture. Avoid microwaving if possible.
- Not recommended for freezing, as the texture will soften.
FAQs
What makes Pasta Assassina different from regular spaghetti?
It’s cooked directly in the sauce and pan-fried for a crispy, caramelized finish—no boiling water needed.
Can I use another type of pasta?
Stick with spaghetti or similar long pasta for authentic texture and even cooking.
Is this dish very spicy?
It can be! Adjust the amount of chili flakes to suit your taste.
Why do I need both tomato sauce and tomato broth?
The broth hydrates and cooks the pasta, while the sauce adds deep flavor and richness.
Can I make this without a cast-iron pan?
Yes, but use a heavy-bottomed skillet that can handle high heat and crisp the pasta.
Can I use store-bought tomato sauce?
Yes, but choose one with minimal added sugar and strong tomato flavor. Homemade is ideal.
How do I avoid burning the garlic?
Slice it very thin and cook over medium—not high—heat. Add tomato sauce quickly after it turns golden.
What kind of tomato paste should I use?
A rich, double-concentrated paste works best for flavor and color.
Can I make this vegan?
It already is—just ensure your tomato sauce is free from cheese or dairy.
Is this dish good for entertaining?
Absolutely! It’s dramatic, unique, and pairs well with a simple salad and wine.
Conclusion
Pasta Assassina is a thrilling twist on traditional spaghetti—crispy, spicy, and full of character. It’s an Italian classic that turns humble ingredients into a bold and unforgettable meal. Whether you’re new to this style or already a fan, one bite will show you why this dish has earned its “killer” reputation.
Print
Pasta Assassina (Spaghetti all’Assassina)
- Total Time: 25–30 min
- Yield: 4 servings
Description
A daring Southern Italian pasta where dry spaghetti is cooked directly in spicy tomato broth, allowed to caramelize and char, creating a crispy, intensely flavored dish.
Ingredients
- 12 oz (about 340 g) spaghetti or vermicelli
- ¼ cup extra virgin olive oil
- 2–3 cloves garlic, minced
- 1–2 teaspoons crushed red chili flakes (or fresh chili to taste)
- 1 can (28–29 oz) tomato purée (or passata)
- plus 2 tablespoons tomato paste (optional, for deeper flavor)
- 4 cups water
- Salt, to taste
- Optional: pinch of sugar (to balance acidity)
- Optional garnish: parsley, grated Parmesan, burrata or stracciatella (for richness)
Instructions
- Make tomato broth: combine water, tomato purée (and paste if using), and salt in a saucepan; bring to a boil, then keep warm on low.
- Heat oil in a wide cast-iron or heavy skillet over medium-high. Add garlic and chili until fragrant (~30 sec), then pour in some tomato purée and let it reduce slightly.
- Add the uncooked spaghetti in a single layer; if needed, add a ladle of broth to just barely submerge. Cook undisturbed until the bottom begins to char.
- Use a spatula to flip the pasta so browned side faces up. Continue adding broth a ladle at a time, allowing absorption and reducing each time—like cooking risotto.
- Repeat until pasta is al dente and the bottom is crispy and charred to your liking. Season to taste, adding a pinch of sugar if desired.
- Serve immediately. Optional: top with parsley, grated Parmesan, or a dollop of burrata/stracciatella for creamy contrast. :contentReference
Notes
- Unlike traditional pasta, this dish cooks directly in the pan using the risottatura method—gradually adding broth as the spaghetti absorbs it.
- The key is allowing the pasta to char—hence “killer” or “burnt” spaghetti in Bari. Bronze-cut pasta is not ideal; lower-starch types give better charring.
- The dish was created in 1967 in Bari by chef Enzo Francavilla, named “assassin” as diners jokingly remarked he was ‘killing them’ with intensity. Later revived by the Accademia dell’Assassina.
- Authentic versions use cast-iron pans never washed in water but wiped to preserve seasoning. Non-stick skillets are fine for home cooking.
- Optional creative variations include versions with burrata, stracciatella, salmon roe, broccoli rabe, seafood, or olives—though purists stick to the original simplicity.
- Prep Time: 5 min
- Cook Time: 20–25 min
- Category: Pasta / Primo
- Method: Pan‑cooked (risotto style with char)
- Cuisine: Italian (Apulian, Bari)
Nutrition
- Serving Size: 1 of 4
- Calories: ≈255 kcal
- Sugar: ≈10 g
- Sodium: ≈314 mg
- Fat: ≈6 g
- Saturated Fat: ≈1 g
- Unsaturated Fat: ≈5 g
- Trans Fat: 0 g
- Carbohydrates: ≈44 g
- Fiber: ≈5 g
- Protein: ≈8 g
- Cholesterol: 0 mg
