Assassin’s Spaghetti Recipe

If you’re craving big flavor with minimal fuss, Assassin’s Spaghetti is your new weeknight hero. This bold Italian dish, rumored to have “killer” flavors and a dramatic caramelized crust, is a pasta experience like no other. Unlike typical spaghetti recipes, every strand is simmered and charred directly in a spicy tomato sauce, soaking up layer upon layer of rich, umami goodness. With just a handful of everyday ingredients, Assassin’s Spaghetti manages to be thrilling, comforting, and slightly rebellious all on one plate.

Ingredients You’ll Need

Assassin’s Spaghetti shines with a shockingly short list of ingredients, each one pulling its weight for flavor, texture, or aroma. There’s no place to hide here, so be sure you’re using quality staples—every detail makes a difference in the final, crave-worthy result.

• Extra virgin olive oil: This is your flavor foundation, lending richness and a classic Mediterranean aroma right from the start.
• Tomato paste: Intensifies the sauce, bringing deep umami and a touch of sweetness to balance the heat and acid.
• Chicken bone broth: Adds body and a silky richness, infusing every strand of spaghetti as it cooks.
• Pinch of sugar: Just a small amount is all you need to round out the acidity in the tomatoes for perfect balance.
• Salt: Absolutely essential for dialing in the flavors at every stage—taste as you go.
• Extra virgin olive oil (additional): You’ll use a second measurement to start your signature chili and garlic fry-up.
• Garlic (minced or sliced): Infuses the oil with warmth and a little nuttiness, making each bite aromatic and savory.
• Crushed red pepper flakes or Calabrian chili paste: The “assassin” element—add as much as you dare for that signature fiery kick.
• Tomato puree or passata: Use a divided quality passata for both simmering the pasta and finishing it off glossy and red.
• Dry spaghetti: The star—these should be added dry, not pre-boiled, for that caramelized, crispy edge.

How to Make Assassin’s Spaghetti

Step 1: Make a Bold Tomato Bone Broth

Start by heating a medium saucepan over medium-low warmth. Add a swirl of olive oil and, as soon as it shimmers, stir in the tomato paste. Smash it into the pan, letting it cook briefly until darkened—this helps unlock hidden depths of flavor. Then gradually pour in your chicken bone broth, a pinch of sugar, and some salt to taste. Let the broth come to a gentle simmer, tasting and adjusting the salt as needed. Keep this tomatoey elixir warm on low heat; it’ll do double-duty as both cooking liquid and flavor booster.

Step 2: Build the Spicy Garlic Base

In a large, wide nonstick sauté pan (ideally as wide as your spaghetti is long because you’re cooking the dry noodles straight in it), pour in your next measure of olive oil. Scatter in the garlic and red chili flakes or Calabrian chili paste. Gently cook until aromatic and sizzling, releasing an irresistible fragrance. Add most of your tomato puree—about a cup—and stir. Season with salt and bring the sauce to a gentle simmer. This is the moment you’ll notice just how good your kitchen smells.

Step 3: Char and Simmer the Pasta

Lay the dry spaghetti into the pan in a single, tidy layer, all facing the same direction if you can. Let the pasta gently simmer in the rich tomato sauce for about five minutes, until the liquid thickens and the spaghetti starts to caramelize underneath. This is where Assassin’s Spaghetti earns its dramatic name: don’t stir or move the noodles! After five minutes, ladle in half your reserved tomato bone broth. As the liquid is absorbed, the pasta softens and soaks up layer upon layer of flavor. Let it cook until the sauce reduces and the bottom has visible caramelization.

Step 4: Flip, Finish, and Perfect the Char

Once the first side has developed those gorgeous charred spots, use a spatula to flip the spaghetti, trying to keep the strands mostly together in the same direction. Ladle on the remaining bone broth and gently separate the noodles to keep them from sticking. There’s an artistry to this—let the pasta simmer again until the liquid nearly disappears and the new bottom gets its caramelized moment of glory. Now taste-test for doneness. If the spaghetti still feels too firm, add a little more liquid and continue simmering. Finish by adding the last half-cup of tomato puree and a splash of water or broth. Toss everything to coat, taste for seasoning (and maybe add a few more chili flakes), then plate up immediately, proud of your perfectly “assassinated” spaghetti.

How to Serve Assassin’s Spaghetti

Garnishes

For the finishing touch, sprinkle Assassin’s Spaghetti with a flurry of chopped fresh parsley for color, or a grating of pecorino or parmesan if you love that salty, nutty contrast. A few extra chili flakes or a drizzle of good olive oil right before serving make every forkful even more dramatic.

Side Dishes

Balance the boldness of Assassin’s Spaghetti with a crisp side salad—think arugula and shaved fennel—or a simple dish of roasted vegetables. Warm, crusty Italian bread is also a must for mopping up every last bit of sauce.

Creative Ways to Present

Pile the spaghetti high in shallow bowls for dramatic effect, or twirl it into individual nests. For an extra-Italian flourish, serve atop a wooden cutting board, family-style, inviting everyone to dig in straight from the center. Assassin’s Spaghetti is an event in itself—let your presentation reflect its fiery personality.

Make Ahead and Storage

Storing Leftovers

Leftover Assassin’s Spaghetti keeps beautifully for up to three days sealed in an airtight container in the refrigerator. The flavors deepen overnight, making it nearly impossible to resist sneaking bites straight from the fridge.

Freezing

If you have lots leftover, let the pasta cool completely first. Then transfer to freezer-safe bags or containers. Assassin’s Spaghetti can be frozen for up to two months—just be aware that the caramelized texture may soften a bit when thawed, but the bold flavors remain irresistible.

Reheating

To reheat Assassin’s Spaghetti, add a splash of water or broth to a nonstick skillet and gently warm over medium heat, stirring often to revive the sauciness and keep the spaghetti from sticking. Microwave reheating is quick and easy, but for best results (and to revive some of the char), use the stovetop.

FAQs

Can I make Assassin’s Spaghetti vegetarian?

Absolutely! Just swap the chicken bone broth for a rich vegetable broth. You’ll get plenty of flavor and still achieve that killer caramelization on the pasta.

Do I have to use Calabrian chili paste?

Not at all—crushed red pepper flakes work beautifully. If you love spice, don’t be shy. Start small and taste as you go; Assassin’s Spaghetti thrives on adjustable heat.

What kind of pan should I use?

A large, wide nonstick sauté pan is best. It lets you lay out the dry spaghetti in a single layer, ensuring caramelization and even cooking which is vital to this dish’s signature texture.

Why do I add the spaghetti dry, not cooked?

Cooking the dry spaghetti right in the sauce allows it to absorb every ounce of flavor while caramelizing against the hot pan—a move that’s unique to Assassin’s Spaghetti and absolutely worth trying.

Can I double the recipe?

You can, but be sure to use a very large pan (or two pans) so the spaghetti can remain in a thin layer. Overcrowding makes it hard to achieve that legendary char that defines Assassin’s Spaghetti.

Final Thoughts

Assassin’s Spaghetti is pure culinary drama—unexpected, lively, and absolutely delicious every time. If you’re ready to shake up your pasta routine with something daring, add this fiery dish to your rotation and watch it become a fast favorite.

Print