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Assassin’s Spaghetti Recipe

Assassin’s Spaghetti Recipe
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★★★★★

5.1 from 20 reviews

Assassin’s Spaghetti is a delicious and unique twist on traditional spaghetti, with a flavorful tomato bone broth that adds depth and richness to the dish. The technique of charring the spaghetti creates a wonderful caramelized flavor that sets this dish apart.

Ingredients

Scale

Tomato Bone Broth:

  • 1 tbsp extra virgin olive oil
  • 1/4 cup tomato paste
  • 4 cups chicken bone broth
  • Pinch of sugar
  • Salt to taste

Spaghetti:

  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic (minced or sliced)
  • 1–5 tbsp crushed red pepper flakes or Calabrian chili paste (to taste)
  • 1 1/2 cups tomato puree or passata (divided)
  • Salt to taste
  • 1 pound dry spaghetti

Instructions

  1. Make the tomato bone broth: Heat a medium saucepan over medium low heat, then add the olive oil. When the oil shimmers, add the tomato paste and cook for about a minute, smashing the paste into the pan and stirring. Add the bone broth, sugar and salt and bring to a simmer. Taste and add more salt if needed, then keep on a low heat, ready for the pasta cookery.
  2. Get ready for the s’getti: To a large, wide, nonstick saute pan (as wide as the pasta is long) over medium low heat, add the olive oil, garlic and chili flakes. When the garlic and chilis start to sizzle, stir and cook for a minute, then add one cup of the tomato puree, season with salt to taste, turn the heat to medium and bring to a simmer.
  3. Char and cook the s’getti: Add the dry spaghetti in as thin a layer as you can into your pan (make sure it’s all going the same direction) and let simmer in the tomato sauce for about 5 minutes, until the sauce has become thick and the pasta has a chance to start getting caramelized. Don’t move the pasta around! Then ladle half of the tomato broth over the pasta and continue cooking until all of the liquid has been absorbed, plus another minute or two to continue to char the pasta on the bottom of the pan, again not moving the pasta around to allow that caramelization to happen.
  4. Finish the s’getti: Once the spaghetti has got some nice char/caramelization underneath (you can peek underneath to see), flip the spaghetti, again keeping it all going in the same direction as much as possible, then ladle the remaining broth overtop. At this point you can start separating the pasta strands from each other to prevent clumping, then allow to simmer again until most of the liquid has been absorbed. When almost all the liquid has been absorbed, taste a strand to check for doneness, adding a bit more liquid to the pan if necessary to continue cooking. Continue simmering until all the liquid is absorbed and the spaghetti can char on the other side. Once you’re satisfied with the amount of char, add the remaining ½ cup of tomato puree and a splash of water (or more bone broth if you have) and toss to coat. Taste and add more salt (or chili flakes) if needed and toss again, then plate and serve immediately!

Notes

  • This dish is best served fresh and hot to enjoy the caramelized flavors of the spaghetti.
  • You can adjust the level of spice by adding more or less chili flakes or Calabrian chili paste.
  • Feel free to garnish with fresh herbs like basil or parsley for a pop of color and freshness.

Nutrition

Keywords: Assassin's Spaghetti, Spaghetti recipe, Italian pasta, Tomato bone broth, Caramelized spaghetti

Find it online: https://www.sanacooks.com/assassins-spaghetti-recipe/