THE KILLER SPAGHETTI - Italy’s Sexiest Pasta: Spaghetti all'Assassina
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- เผยแพร่เมื่อ 4 มิ.ย. 2024
- Spicy, crispy and bloody red. The Killer Spaghetti (a.k.a. Spaghetti all'Assassina) is Italy's hottest pasta dish around. Learn how to make it like a PRO!
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In this PIATTO™ video recipe, we present:
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THE KILLER SPAGHETTI - Italy’s Sexiest, Fried Pasta
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In this video, discover 'Spaghetti all'Assassina'- Italy's most bizarre, fried pasta recipe!
This Italian pasta recipe comes from Bari, Puglia in Italy. It originated in the 1960's.
The iconic way of cooking Spaghetti all’Assassina (Killer Spaghetti) requires that the spaghetti to be cooked entirely in a pan, so you’ll need a pan that can accomodate the pasta without the need of breaking it. In the video, we are using a 14” (36 cm) pan.
After frying the spaghetti, we cook it slowly like a risotto-adding a few ladles of hot tomato broth at a time.
Written recipe on our website: www.piattorecipes.com/italys-...
#pastarecipes #italianfood #pasta
INGREDIENTS (serves 4)
Spaghetti: 14 oz (400 g)
Tomato puree: 150 g
Tomato paste: 140 g (To make water bright red)
Water for broth: 5 cups (1 liter)
Garlic: 3 cloves (core removed); 2 whole and 1 minced
Olive oil: about 1/2 cup (150 ml)
Fresh red chili pepper: 1 minced or to taste
Fine salt: to taste
Sugar: if needed to correct an acidic tomato
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TABLE OF CONTENTS
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0:00 - intro
0:22 - choosing the right pan
1:12 - making tomato broth
2:26 - making a "soffritto" with olive oil, garlic, pepper
4:15 - frying the pasta
6:16 - cooking the Spaghetti all'Assassina
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Does it have to be a cast iron pan??
Is there another pan that can be used.
In Mexico we have a dish called fideo seco, we fry at first noodles, once they are golden, we pour a tomato sauce mixed with onion, garlic, when the pasta is ready, and the sauce it’s almost dry, we serve it with queso fresco, sour cream, cilantro and avocado…. It tastes amazing
That sounds amazing!! We love Mexican food :) Is there any authentic Mexican food channel you can recommend to us?
Oh, my. This sounds yummy.
In Chinese food there are soooo many recipes for pan-fried noodles. It is crazy that this is not explored more in Italian cuisine!!!!
We have a lot of fried pasta recipes
i think it is because the italians like their food simpler
But dont they cook them first and then fry them in China? This risotto-style pasta cooking was new to me actually.
This is similar to making risotto. Except with pasta and also dried. Instead of cooking in water, it is cooking in soup or sauce while reducing the water.
Actually if I have the time. I will cook my starch this way from now on. I am Chinese. People say that Italian took noodles from China. I think its time for us to learn something from Italians!
Cooking this way makes the pasta or rice taste so rich. Absolutely amazing.
I call this Italian Chow Mien :)
It is extra funny cause pasta came to Italy from China!
I get really aggravated with myself when I watch an intriguing and delicious sounding dish being made when I had already decided on a bologna sandwich for dinner. 😂
Ah, yes, the old routine of eating a bologna sandwich for dinner while watching youtube and pretending youre eating assassin spaghetti.
the spaghetti isn't much more expensive than the sandwich.
@@crankfastle8138 perhaps he has already spent his money on the bologna
Thank you for making an english version as well! Amazing recipe!
Cannot wait to make this dish this is on another level. Even growing up in a 100% Italian Neighborhood in Brooklyn NYC never once seen or heard of this dish. Thanks for Sharing this Paisano 🤝
I had this in Bari, Italy last week. I'm addicted!
Yes, it is amazing!
Made it tonight after watching the Tucci episode. Absolutely phenomenal and easy! I agree, the taste is so different than regular pasta w/ red sauce.
Did Stanley tucci mention this channel on his cooking show?? I think it’s on Food Network?
Sicuramente il miglior video su TH-cam degli spaghetti all'assassina!
honestly, pan frying noodles this way opens up a HUGE avenue for all sorts of amazing flavors and textures. well done. I bet that dish tasted amazing.
Like what for example 😮💨? I just made this version and while eating it I was wondering where else can I expand this basic pasta frying technique to, What other flavours and sauces would work... - Would love to get new ideas 🍝!
I have never even heard of fried pasta and I cannot wait to try this!!! I so love learning new cooking methods (like in your AGLIO OGLIO recipe, your tip about not adding salt to the water until the very end). Your channel is fabulous. Thanks again!!! 👍👍👏👏👏
Thanks Molly!
I cook it. It was perfect. The best pasta I've ever eaten. I made it a little bit spicier and it was wonderful. The bottle of wine went in 2 minutes. 😅
I made this with red pepper flake but I am not into spicy foods much, I like the texture and that charred flavor of the spaghetti. I made it again using only red belle pepper and liked it even more. My broth was made of tomato sauce and water 1:2 ratio (1 cup sauce to 2 cups water). I do not dilute my broth too much so it reduces and thickens as it cooks into the pasta leaving this ragu type sauce coating the spaghetti. I add my tomato paste (1 tbsp) to the pan with the garlic and belle pepper. I liked it non spicy and the flavor was still intense. Will definitely be doing this dish again. I used a large seasoned cast iron skillet
Am guessing one can make it with a Le Creuset style ceramic pot. Hopefully
If only in Ennio Morricone had been alive to compose another musical masterwork for this recipe.
:)
A very high quality video and a clear and concise explanation. This channel deserves a lot more subscribers and views
Thanks for the encouragement, and thanks for watching! This is the English-only spin-off of our italian channel @piatto so hopefully over time...
i don't get it why do you have only 10k subscribers it should be 10M! channel is awesome! good luck
This is the best thing ever and your editing is so good!
:)
Yummy 😋..thank you for sharing your killer recipe 😋😋❤❤
Excellent video. The camera work and narration was incredible. I found this recipe in Cooks Illustrated the other day and wanted to see it done. Going to make it tonight.
Thanks for watching and taking the time to leave a comment, Steven. We hope you'll consider also subscribing to our channel (if you haven't already) and clicking the bell for new video notifications. More authentic Italian recipes coming soon. Our international channel (videos in Italian) can be found here: th-cam.com/users/PIATTO
Amazing, just amazing
The anecdote about where the name comes from is that the first customer that tried the dish called the chef a “Killer” because the dish was so spicy.
I prepared this for the first time and I’m hooked. Whole different taste to spaghetti. Amazing flavors.
I tried it and they were sticking but they were not getting crispy, no matter how much they stick
No idea why the TH-cam algorithm showed me this - but I'm very thankful for it! Just cooked this for my partner and me because it sounded so intriguing and it turned out amazing! Thank you for the clear and detailed instructions and this amazing culinary experience! Instant subscription, will try your cacio e pepe method next! :D
Thanks for the update-and for watching! Let us know how the Cacio e Pepe goes :)
Same here!!! I’ve been watching YT cooking videos forever and this channel JUST showed up yesterday. And I’m thrilled!
I tried your recipe adjusted for one serving, and damn that's one intense dish. The pan took a slight beating but nothing a quick re-season can't fix. It can handle more killer spaghetti. Thanks so much for the share, will be on this phase for a while.
Glad it turned out well! Be sure to check out our other authentic Italian pasta recipes: th-cam.com/play/PL7DYUombdeFsI_MertqBXRgTDdmKpMeg2.html
MMMM belisimo..thank you for sharing your recipe ❤🤍💚
Thanks for watching! :)
I made Spaghetti all'Assassina tonight for the first time with eggplant parm. My wife and I love this recipe! We will be making this often and sharing with friends and family. Thank you!
Thank YOU for watching and taking the time to comment. Buon appetito!
Belissimo ❤❤thank you for sharing your recipe ❤️
Thanks for watching, Julio
Literally just like everyone who landed here because the algorithm, I love this video and your channel! Definitely will follow you and try this recipe!
Thanks for sharing a traditional recipe. I was having a hard time finding only people's "interpretations.” That's fine and all, but I wanted to know the traditional way. So thank you.
Thanks for watching, Abigor! We always do our best to show the most traditional versions of Italian dishes on our channel. In fact, you can watch most of these videos in the original ITALIAN (turn on the subtitles for English) on our international (Italian) channel @piatto: th-cam.com/users/PIATTO
Had this twice in Bari a few months ago. Fantastic!
This will be the first time I make a "meatless" spaghetti, and I'm SO looking forward to it. I'm not "anti meat" I just appreciate an alternative once in a while. Thank you.
Let us know how it turns out! :)
At least 50% of traditional Italian pasta dishes in Italy are without meat, so there are plenty to choose from :)
Intresting in the 80's we called that fried spaghetti in the States on the EastCoast.
With no microwave, we would reheat leftover spaghetti in a pan with little butter and light brown suger or hot sauce of choice 😋
This looks like a great food for sure💙💙Love the presentation💙💙Nice job💙💙 thanks for sharing💙💙stay connected💙💙
Tried this dish maybe 2 weeks ago...I was satisfied with the final result
I found a recipe for Spaghetti all'Assassina in my recent Cooks Illustrated issue and read the article and recipe over and over. It sounded amazing, but then I found your Utube showing exactly how to make it. Made it for my husband and me last night and it turned out GREAT! Thank you so much for your easy to follow video. We'll be making this simply delicious dish again and again!
Thanks for watching and taking the time to comment, Cindy! If you haven't already, we hope you'll consider subscribing to our channel. Click the bell for new video notifications :)
😱🤤🤤🤤💪❤️ Made it...very yummi 😍😁💪
There's a popular recipe in Spain similar to this one. We fry noodles and then cook them as paella. It's named fideuá.
Interesting! Thanks for sharing, Gabriel.
Except noodles are not Spanish at all
Perfect pairing with the sensual background music = La Vendetta Rosa ?! Even the title. I'm making this and then we're going to see a modern Spaghetti Western, well, True Romance.
:)
My heart goes with that pan's seasoning ❤
Cool recipe originally from Apulia, I love it with some fresh basil and salted ricotta on top at the end
Reminds me of heating my leftover spaghetti the next day. I'm sure yours is better but mine is great best served in the morning for a hangover.
I became addicted to this recipe even my seven years old daughter! She always asks me to make her this exquisite dish. Am very grateful to you as your recipe puts a beautiful smile on my daughter’s face ❤
I'm going to use this method with my regular spaghetti dish
mouthwatering video ;-)
Another win for the TH-cam algorithm on this one... GREAT dish, even better presentation on how to prepare... thanks for helping to expand my horizons!!
Thanks for watching and taking the time to leave a comment for us!
Subscribed and liked. Your version makes sense. I haven't been using enough oil in to pan. Thank for the tip. Also, my pan size is only a 10" non stick OXO sauté pan. It's time to break out the 12" Lodge cast iron.
cheers,
rocket
Nice video!
Grazie, Rocco :)
This would be interesting to eat
I've done them, excellent !
A bit too salty because my tomato passatta was already salted and I didn't though about it.
Nice recipe. See you, murderer of pasta !
I really want this.
If you're finding this, do what chef says not what he does. Blitz a large can of san marzanos and add 2.5 cups of water. So much better than tomato paste broth.
I'm thinking that a glass of Gattinara, or some other full-bodied red, would go great with this dish.
I saw his on Food Wishes and made it... holy crap it is hands down the best pasta I've ever had. SO good does not really cover it.
We use Day old Spaghetti olive oil, Butter Red Wine and Parmesan & Romano cheese to get the burn this is much faster, and is so good. I like the way you do it, too. I call it Fried Sicilian Spaghetti.
oh my wow😍
Oh hell yeah I'm going to make this for Valentine's Day. I love this recipe!! 🍝 Plus homemade Garlic Bread 🍞!! And red wine 🍷, and dark chocolate mousse for dessert 🍫
That sounds like an amazing menu! You may enjoy the chocolate lava cake video recipe we are about to launch :)
@@PiattoRecipes I enjoy all your videos so, I know I'll love the chocolate lava one as well. Thank you for your amazing channel!!
I brown the noodles first in olive oil. I put my red sauce in the blender and add water.
You can make this with leftover spaghetti too. Just make it crispy and caramelized 😊
It looks like re-heated spaghetti (which is delicious too), however as we explain in the video, the texture and flavor of the Assassina Pasta is actually quite different due to the way it is prepared.
I've made this for myself now twice and each time there's a whole different range of flavors. Perfect dish for you and special friends. Forgetaboutit. 🙂
As someone who makes an extremely modified version I’d be lying if I didn’t say it’s really interesting to see the tradition method and contrast it to my very non traditional version
I’ve done this a few times now and the family love it especially as we’re veggies and vegans 🥑
Awesome looking dish! What part of Italy is this from? I’m guessing the south
Bari
Almost seems like a joke, but it actually looks delicious. I wouldn't mind trying this some time.
I tried it this afternoon, not only did the Spaghetti live, I barely wounded it.
Be ruthless ;) no mercy for guilty spaghetti!
I'm going to make a good old carbonara now 👋🏼🤚🏼
In iran we make pasta like this all the time😅 more then 200 years
how do you clean the pan after this pasta?
Molto strano ma sembra squisita! Yummy
Questo video in italiano :) th-cam.com/video/6n7BpiaMV6A/w-d-xo.html
wow it looks amazing!!
What is the brand for the portable hub ? I can't manage to find one to fit my de buyer 36cm pan, but yours fits perfectly!! Is it electric or gas?
thank you 😊
Hi Nick - It's the Iwatani Grill: amzn.to/3VdfHnr (affiliate link). We spray painted ours black at some point for video production. It is gas.
Thank you man!
This dish looks really good and hot! I want to try it now! My Italian cooking is not good though haha
Would have liked to see the plating process to see how it is done.
Hi Mike - Thanks for letting us know!
can i use a ceramic pan? I dont have a seasoned anything :/
What's a seasoned pan and will my new Tefal Titanium Excellence frying pan do the job?
Learn about seasoned pans in our other video :)
Is granite non stick pan would do? Thanks. New subscriber here.🤗
Go for it! Let us know what you think :)
Huh, i wonder if this is the origin of my mother's recipe for fideo, a Mexican-American dish. The pasta is fried in the pan first before adding a tomato based broth to cook the pasta. either way that pasta looks amazing.
Oh update i made it on a non stick pan. SO FRIGGIN GOOD. It carmelized only lightly since i used a non stick pan. I can’t wait to try it with a normal pan.
work with fresh pasta?
I wonder if it's worths the time to cook this sticky pasta from Puglia?
Just made this for the family
They loved it
Was an intense dish though, perhaps I need to balance the flavours out abit more
Whenever people talk about breaking spaghetti I always think of that one meme: "That's pretty fucking psychotic. Do you break your child's legs before letting them play on a playground? Same thing,"
Has anyone mentioned that Mexicans have been eating exactly this for generations. We call it Fideo Seco. It’s a kid favorite.
When did you add the pepper 🌶️?
Is there actual 'taste' reason not to break the pasta if we don't have big enough pan? I don't want to be arrested by italian police, but my largest pan is about 1cm too short
😅 no taste reason. Feel free to cut till length of your largest pan and we promise to keep the pasta police off your back ;) We didn’t mention the cutting option to keep them off ours 😉
@@PiattoRecipes Im sorry, but its to late, they are on to you now
My ancestors will haunt you for 1000 years if you break the pasta.
Get out
I’m 100% Italian. My pan is too small. I broke the pasta. I’m now a wanted man living on the run
I have a feeling this will not bode well with my acid reflux but I really wanna make it 🤷♂️
I'm not sure what the difference between the tomato paste and tomato puree in the recipe is. Are they interchangeable? Or is the tomato paste meant to be passata? Here in the UK at least, tomato puree comes in a squeeze tube
Edit - I found the answer from the written recipe - the puree is meant to be a passata, I think
Hi criptyque- tomato puree is unseasoned tomato sauce (tomato pulp blended to a liquid). You could make it yourself by blending whole canned tomatoes (after you've removed the seeds and most of the liquid in the can). I see from some research that in the UK what we call 'puree' is called 'paste' there.
...And what the US calls tomato 'paste' is also called 'concentrate' in the UK (and sometimes in the US as well). The 'paste' is what we have added to the water to make the tomato 'broth' - it is very thick, highly concentrated tomato product that can be squeezed out of a small tube. Sometimes in the United States, paste is also sold in small cans. Hope that helps and thanks for watching!
This is how I feel when I make a killer boal of TOp Ramen 🍜
Omfg. I killed some pasta and it felt so good. The cooking was a real joy and eating this delicious dish was just awesome. Mille grazie
:)
How can i do that with fresh pasta? It won't suck as much sauce in it like dry pasta. Any suggestions for me?
how would a non stick hard anodized 14" pan screw this up? what's worse than carbon / cast iron?
You say to use a 14 inch pan. But what if you only have a 10-inch burner? Can you still use a 14-inch pan? Or will it prevent the pan from heating properly?
Carbon steel conducts heat very well. No problem whatsoever.
@@PiattoRecipes Excellent! I'll keep that in mind when I can afford to get new pans someday. :D
I first saw this dish as a short video and assumed the comments would be full of angry Italians.
Nope, it’s a real Italian recipe ;)
How do you avoid splattering when pouring the tomato purée into hot oil? I want to try this recipe but frankly that step is scary to me knowing how hot oil and water tend to interact.
We just accept the mess ;)
@@PiattoRecipes amen that lol!😂
Be a killer. The chef is to kill the pasta slowly. You cant be a scared killer
It looks like you're using a seasoned carbon steel pan, but I always thought cooking tomatoes on such a pan would take off the seasoning. Does that ever happen to you with this dish?
Well-seasoned carbon steel pans can withstand a tomato sauce without the seasoning needing to be redone. Poorly seasoned pans can be stripped by the acidic tomato. Obviously if you're planning to make a sauce and cook on a carbon-steel pan for hours then it's a different story.
@@PiattoRecipes Got it, thank you for the answer!
This is similar to make jolly rice .
You can season a stainless steel pan to be non-stick right before preparing this dish if you don’t have such a large carbon steel pan. Search TH-cam for videos on how to season stainless steel pans.
Interesting that a tomato-based dish is cooked in a seasoned carbon steel pan. I guess it does not matter that the seasoning is likely to be stripped from the pan after cooking acidic tomato sauce in it.
What's done with the rest of the tomato/water mixture?
You can save it (or freeze it) to use in a soup or tomato pasta sauce recipe :) Your call.
Is it ok to boil the pasta before frying it?
Hi Mr. Orlov -In this case, the unique feature of the dish is that the pasta is fried, THEN slowly cooked in the tomato broth like a risotto. You'd simply have a refried spaghetti if you boiled the pasta and then fried it.
You really need more like 1 whole 14 oz can of tomato purée to get the pan frying started. DON’T FRY IT ON MEDIUM HIGH HEAT. Fry it at a low sizzle. Ask me how I know.
As a former dishwasher I totally disagree with this cooking methods.
😋👍👏
Add ground beef or beans somewhere in the middle of it for more... More.