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Authentic Spaghetti all’Assassina Recipe – Spicy and Garlicky and Perfectly Charred Italian Pasta

Spaghetti all’Assassina is a spicy and garlicky, bold and fiery Italian pasta, cooked directly in a rich tomato sauce until lightly charred for a smoky, caramelized flavor. A must-try!

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This post is written in collaboration with Colavita. All opinions are mine alone.
 
Saucy, spicy, and a little bit dangerous — meet Spaghetti all’Assassina! 🇮🇹 This fiery Southern Italian pasta is bold, crispy, and unlike any spaghetti you’ve ever made.
 
“Spaghetti all’Assassina,” or *Assassin’s Spaghetti,* proves that sometimes it pays to break the rules! Instead of boiling the pasta in water, the spaghetti cooks right in a spicy tomato sauce until it’s perfectly al dente, slightly charred, and packed with flavor. The result? A dish that’s smoky, crispy at the edges, and completely irresistible.
What makes this recipe so unique is its technique. You’ll start by preparing a light tomato broth made with water, tomato sauce (or tomato paste), a sprig of fresh basil, and a pinch of salt. But don’t cook the pasta in the broth — you’ll add it later, little by little, to the pan as the spaghetti absorbs the liquid.
For the magic to happen, you’ll need a large skillet — big enough to hold the spaghetti flat without breaking it (…because breaking spaghetti is a sin in Italy ). The pasta should be able to lie evenly in the pan so every strand touches the sauce and caramelizes beautifully.
Use a generous amount of good olive oil to cover the bottom of your large skillet, and sauté garlic and red pepper flakes until fragrant.
Add a bit of tomato sauce, then place the uncooked spaghetti directly in the pan. Let it sizzle — the goal is to semi-fry the pasta so it crisps up and slightly burns in spots, but doesn’t turn black. That’s the only real challenge: charred, not burnt!
Keep the flame medium-low at first to avoid scorching, then once the spaghetti begins to soften and soak up the tomato broth, turn the heat up to get that signature golden crisp. Gradually ladle in more tomato broth as needed until the pasta is cooked through — it should be saucy, spicy, and irresistibly crunchy around the edges.
 
Finish with an extra drizzle of olive oil and, if you’d like, a dollop of creamy burrata or stracciatella on top. Totally optional, but highly recommended!

Tips for Success: How to Master Spaghetti all’Assassina

  1. Use the right pan: A good-quality nonstick or traditional iron skillet works best. Iron pans are especially great because they distribute heat evenly — perfect for getting that golden, crispy edge without burning.

  2. Generous olive oil: Don’t be shy! Use enough olive oil to cover the bottom of the pan.  The pasta should almost “semi-fry” in it before soaking up the tomato broth — that’s what gives it that signature crispy texture.

  3. Control the flame: Start on medium-low heat so the spaghetti doesn’t burn right away. Once it starts to cook and absorb the broth, raise the flame to medium-high for those delicious charred spots.

  4. Add broth little by little: The tomato broth isn’t for boiling the pasta — it’s added gradually, like when making risotto. This helps the spaghetti absorb flavor and keeps it from turning mushy.

  5. Charred, not burnt: The hardest part is finding that balance — crispy, smoky edges are perfect, but once it turns black, it’s gone too far! Stay close to the stove and keep an eye on it.

Simple ingredients. Big flavor. A little danger. That’s the charm of Spaghetti all’Assassina — crispy, garlicky, and unapologetically bold. Here is my recipe for you!

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Authentic Spaghetti all’Assassina Recipe – Spicy and Garlicky and Perfectly Charred Italian Pasta

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Spaghetti all’Assassina is a spicy and garlicky, bold and fiery Italian pasta, cooked directly in a rich tomato sauce until lightly charred for a smoky, caramelized flavor. A must-try!

Servings:

2

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Prep Time

10

Cook Time

25 min

Resting Time

Total Time

25 min

Ingredients

  • 6 oz (170 g) spaghetti
  • 2 cups (480 ml) water
  • 1/2 cup tomato purée (for the broth)
  • 1 cup (240 g) crushed tomatoes
  • 1–2 garlic cloves, minced
  • about 1/4 cup extra virgin olive oil
  • 1 teaspoon red pepper flakes, or chili paste (to taste)
  • 1 sprig fresh basil (for the broth)
  • Salt and freshly ground black pepper, to taste
  • Fresh basil, for garnish
  • Burrata (optional, for serving)

Instructions

  1. Make the Tomato Broth: In a medium saucepan, bring 2 cups water to a boil. Stir in the tomato purée, a good pinch of salt, and 1 sprig of fresh basil. Lower the heat and keep warm.
  2. Prepare the Sauce Base: In a wide skillet (that fits the whole spaghetti), add enough olive oil to cover the bottom of the pan. Add the garlic and red pepper flakes, cooking 20–30 seconds until fragrant. Stir in the crushed tomatoes simmer about 5 minutes until slightly thickened. Season with salt and black pepper.
  3. Toast the Pasta: Lay the uncooked spaghetti flat in the largeskillet, pressing it gently so it coats in the sauce. Use a spoon to add some of the sauce on top if needed. Increase the heat to high and let it sit for 2–3 minutes so the pasta begins to absorb flavor and lightly char on the bottom. Flip the spaghetti and let char on the other side.
  4. Cook with Broth: When the skillet looks dry, ladle in a bit of the hot tomato-basil broth around the edges of the skillet. Let the spaghetti absorb the liquid before adding more. Continue this process, allowing light crisping on the bottom between additions. Avoid stirring too much—let the pasta develop a slightly burnt crust for authentic flavor. Continue adding broth and cooking until the pasta is al dente and coated in a rich, slightly caramelized sauce. It should take about 20 to 25 minutes total.
  5. Transfer to plates, drizzle with a little more olive oil, and garnish with fresh basil. Optional: top with a spoonful of burrata for extra flavor and creaminess.

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