Spaghetti all'assassina (fried pasta, kinda)
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- เผยแพร่เมื่อ 8 ก.ย. 2024
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**RECIPE, SERVES TWO**
10 oz (283g) fresh grape or cherry tomatoes
1/2 lb (227g) dry spaghetti (ideally NOT bronze-cut)
2 jalapeños (or other large, mild chili)
5-6 cloves of garlic
white wine (optional)
tomato paste
olive oil
fresh basil for garnish
salt
For the optional pickled chili garnish
A couple serrano chilies (or any small, mild chili)
sugar
salt
vinegar
If you're making the pickled chilies, put a big pinch of sugar and a little pinch of salt into a small bowl and dissolve it in enough vinegar to cover the chilies. Hold the chilies with heat-safe tongs and blister them in fire until almost blackened then put them immediately into the vinegar. Let sit while you cook everything else, or put them in the fridge where they'll last at least a week.
For the pasta, slice the jalapeños into thick rounds. If you want to lessen the heat, pop the white pith and seeds out of some or all of the rounds and discard. Peel and roughly chop the garlic.
Purée the tomatoes and dilute with a roughly equal quantity of water. Season with a big pinch of salt - it should taste as salty as soup.
Heat a thick film of olive oil in a nonstick or well-seasoned cast iron pan (I think the teflon pan gives much better results), put in the peppers and garlic and cook for a minute. Stir in a big squeeze of tomato paste. Pour in about 1/4 of the tomato broth. (It might spit on you if the oil is really hot, so be careful.)
Lay in the dry spaghetti (break it in half if necessary to fit it in the bottom of the pan). Nudge the strands a little so the nestle down in the liquid. Cook until most of the water evaporates or absorbs and the bottom layer of pasta fries and browns. Stir in another 1/4 of the tomato broth and the repeat the whole evaporation/browning process until you've put in all the tomato broth and/or the pasta is al dente.
If you run out of broth, just finish it with water, or a splash of white wine. You also might want to taste the pasta for seasoning toward the end of the process and maybe add some salt. Stir in some basil leaves right before plating. Garnish with the pickled chilies, if you're into that.
I just realized this recipe is incidentally vegan. I probably should have pointed that out in the video. I suppose the vegans will notice anyway.
Thanks to Fetch Rewards for sponsoring today's video! Download the Fetch Rewards app now: fetch.thld.co/ragusea_0422 and use code RAGUSEA to get 3,000 points on your first receipt!
I love how you always integrate your sponsors nicely in your video, I don't even have to skip because it is entertaining and flows with the video. If I was a company I would like my product placement in TH-cam to be done just like that, the Ragusea way!
"It (fetch) will scan your email inbox for anything eligible" Do people actually use this stuff? F me, but who tf would allow any company to read through their mails?
It would be cool if you could mention if sponsors are only available in the US or whatever. I spent a while looking at Fetch and concluded after some time that they don't operate in the UK (where I live). But they don't really mention this anywhere.
what the heck did you buy that it gave 1.5k. i usually get like 25, maybe 30 if its feeling spicy
4:55 Oh dip! Fellow Papa John's fans whaddup! :)
I am from Bari myself and I would have never expected to find spaghetti all'assassina outside Italy, since even in Italy but outside Bari it used to be an unknown recipe until a few years ago. Impressive!
A parte le belle cose, io la polizia della pasta, per quando ha rotto gli spaghetti, l'ho chiamata davvero. 😡
Vabbe dai, per la sola assassina si concede l'attenuante che senno non entra proprio. Per gli altri casi 41 bis senza processo!
@@anegativecoconut4940 he is Italian himself, he can do what he wants😒
@@rose5464 wait, Adam is not Italian. His grandfather was, but that doesn't make him Italian.
@@FilippoSciarraViolin wgaf !
White wine report:
White wine was seen at 7:25
This was the white wine report
White wine spotted at 7:47
@@Oscar-vs5yw 747? de plane de plane
Bless
The white wine reporter strikes again
bet it was vodka!
In Cantonese cuisine (and many other cuisines too, I'm sure), we have a thin noodle dish where the noodles are fried similarly. Parts are crunchy, parts are soft, and it's super good.
What is the name of this dish? I'd love to look it up and potentially make it!
Not the OP and definitely not a great source for authentic Chinese cooking, but this recipe reminded me of "hong Kong style chow mein" or "crispy chow mein" which aren't really stir fried, but rather is like pan frying noodles giving it a hard sear, and topping it with a thick sauce that slowly softens the fried brick of noodles. I'd say the way it's cooked isn't all that similar to this pasta dish though, so now I too am eagerly awaiting the dish(es) the op hand in mind :)
@@SandyAndy90245 the name in cantonese is liang mien huang, or two faced pan fried noodles. You take cooked noodles and then slowly crisp them on a low heat so that the outside is crispy but the inside is still moist. Then you add stir fried beef, pork, or seafood with a thick sauce on top to contrast with the crispiness of the noodles.
@@zoomerpastor there's also a version of it (i think chiu chow in origin?) where it's just the noodles with red vinegar & sugar
@@zoomerpastor liang is PTH, Canto is soeng/seung
As a kid my mom would reheat spaghetti leftovers in the frying pan sauce and all, and it would get this nice Maillard reaction on the noodles, it was my favorite! It’s fun to know that she was making a version of an obscure traditional Italian dish.
Yes, we fried the leftovers in butter!
I'd do the same and usually fry an egg on top of it. I love it that way.
Fried left over spaghetti is a farovite for breakfast here in my part of the far west. next time i'll add diced hot green chilis
@@Theupgradeguy same here!
Some in Italy would say that used to be the original recipe, which then evolved in what it is now. Many recipes, not only in Italy, starts from leftovers
"Because that's where I want it, tradition be damned" is some of the best home cooking advice I've ever heard I love it
Exactly
I'm sick of idiots screaming at people like Adam for not following "tradition"
But tradition came from people doing the same thing
Why do you think we have spaghetti and pizza here in the States so different that some Italians make a fuss over us calling them spaghetti and pizza? Because generations of Italians immigrants came here and do the exact same damn thing.
If anything, it's preserving the tradition of innovation, where authentic recipes came from to begin with
I take the same approach when people tell me I should be nice to and respect women because tradition and chivalry 😂😂 women ain't worth the dog shit on the pavement
This reminds me a bit of my mom's "Fried Spaghetti". When she was a kid, pre-microwave, she left a pan of spaghetti and sauce on the burner. Came back an hour later to find that the bottom had browned. Today we do this, but keep cooking until ALL of the spaghetti has browned, and taken on that toothy nature. it is an hour or so long process. So good.
And this comment reminded me of my dad's "tuna a la daddy" which he made for me as a kid which was tuna mayo with bits of bread mixed in. It was a particular delicacy that was literally the only edible thing he could make for me. Turns out he fucked up while making me a tuna sandwich and improvised😂
My father in law used to fry leftover spaghetti with the sauce and a big wad of butter. Much better then microwaved.
@@rogerclarke7407 knees weak arms are heavy
@@LunaBeth97 my mom used to make something similar, canned tuna with crackers and spices and mustard mixed in. It was a way to make a meal from the pantry when we were out of food and couldn't do groceries.
Our Fried Spaghetti was leftover noodles with Velveeta, it browned up really nicely and ended up tasting so much better than the sum of its parts
00:05 Small linguistic puntualisation: even though it is in its feminine form, "alla assassina" doesn't refer to actual female assassins, it's just a fixed form to say that something is done how the assassins do it, so "spaghetti all'assassina" would be translated as " spaghetti the assassin's way". This is very common in italian food names: "spaghetti alla carbonara", "pasta alla amatriciana", "cotoletta alla milanese" (a type of cutlet from Milan), pesto alla genovese (a pasta sauce from Genoa) and so on.
I'd translate it as "assassin style"
Adam isn't very bright
@@victorpapillon1487 Poor Adam 😂
@@poahnfiap nobody translate alla puttanesca... XD
@@victorpapillon1487 bruh and he's literally italian smh
About the burning thing: yeah you actually do want to burn the spaghetti, not all of them but in the good places some pasta is intentionally burnt because it's nice
Regardless, I think I'd be sticking to his version, Werth my own modifications due ingredient availability. I'm hypersensitive to bitterness, I've found only a handful of very specific contexts where I can tolerate obviously bitter notes.
@@Great_Olaf5 oh yeah, I just wrote this because he thought it was a translation error, you do you, although, personally, you could like try to burn a couple and see if you like them and never burn them again if you don't
@@Great_Olaf5 same here, my mother also does something similar with leftover minced meat sauce pasta(can't really call it ragù)
We add a tiny bit of olive oil and cook it in a dried pan until the pasta either gets a strong oil taste or gets that slightly burnt feel to it.
In the latter case: the more you can cook it without it getting black, the better.
I could picture Adam saying "heterogeneity"
You shouldn't eat burned things, especially not as a staple in your diet. The act of burning creates carcinogens
As a history student… your comment section is my heaven. Everyone sharing an interesting aspect of their culture n how they view it. How different a culture can be within its own people.
FOOD IS INCREDIBLE 🥂
You sound like you'd prefer to be an anthropologist
This has changed my stir fry noodle game forever. This has opened a gateway into so many variations, especially with Asian flavors and my Thai chili addiction.
Home cooking FTW!
Can I ask what a few of your favorite or go to variations are, or what you generally replace the tomatoes with?
My first instinct would be a mixture of soy sauce, oyster sauce, and black pepper (watered down), but what other options are there? 😊
Adam!!!!!!!! In Iran our rice dishes have this crispy layer of rice/potatoes/bread on the bottom called tahdig (which means bottom of the pot) and it is beyond delicious. I'm only mentioning this because my favorite type of tahdig is by far the most non traditional and just a hilarious cultural mishmash, spaghetti tahdig :) Whenever my mom would make spaghetti she would treat it like a rice dish and let the bottom layer just get golden and cripsy and it was delicious! I just wanted to share this I got really excited lol
im dominican and we call that concon, havent heard it used to refer to the burnt bottom with anything besides rice though. cool to see that other cultures have words for it as well though
Hello from Bari! I confirm we don't burn it black, it's definitely a translation issue.
The peppers are an interesting take. Usually, we don't add any toppings, but some restaurants serve it with stracciatella cheese (not to be confused with the soup with the same name) to create a contrast, the hot pasta VS the fresh, creamy stracciatella.
I'm on the no-toppings team, but I'll give the peppers a try.
Is stracciatella that stuff that they fill burrata with?
@@timseguine2 yep, that's it
Wait, there's a soup and a cheese called stracciatella? Here I was, thinking it was a flavor of gelato.
@@vigilantcosmicpenguin8721 The soup is basically broth with egg scrambled into it and the cheese is a sort of very creamy mozzarella.
The reason there are so many things called stracciatella is that in Italian this word vaguely refers to something that is shredded and fragmented, so it applies to a lot of different things lol
@@vigilantcosmicpenguin8721 That too xD And they have nothing to do with each other. They were all from different regions of Italy (the soup in Rome, the cheese in Apulia, the ice cream in Bergamo), I suspect the original creators never even knew there was another food with the same name in another part of Italy.
Love burnt spaghetti... bloody delicious. Because of the spice in the sauce which is also heavily caramelised with the pasta, I'd say it's next level up from the Lasagna crispy burnt edges even though that's insanely good too.
The burnt edges on the lasagna are 10/10
Amazing! My son just made this for dinner and we are so happily full! We're 3 for 3 with your vegetable soup, tomato soup and now this pasta dish. Keep on cookin'!!
I've tried it here on the Philippines, and it was really good in fact I've fallen in love with it, as I have never thought "spicy spaghetti" was a thing and would generally taste good!
Where and what was it called there?
@@Jopplk Happy new year; I forgot the name of the restaurant but it is/was located inside SM seaside here on Cebu (outside section near the park/playground), and yes it was called spaghetti all'assassina and the discription of it is literally "Spicy authentic Italian pasta".
Really? I use Chili flakes in most of my pasta, makes it so much better
saan pre?
@@shady8934 agree
If Adam ever gets a chance to travel to Italy I would love to him exploring his ancestral homeland. I double dog dare him to show his onion soup pizza to an old school Italian cook
Most of these ingredients aren't from Italy so old school Italian cooks should relax and thank the new world for those tomatoes and peppers.
Italy has had tomatoes and peppers for over 500 years now. It's part of their culture now, regardless of where the ingredients originally came from.
@@cheaptricked3148 way to be obtuse lol
The point is that 500 years ago, there were probably two people. One group going "omg don't use those ingredients it's not authentic" and the other going "lol, don't care, cope and seethe, L + ratio"
@@ziyad1809 Not being obtuse. Saying something is a classic recipe and then having a response basically akin to 'it can't be a classic recipe since the ingredients didn't come from there!' is petulant and, frankly, stupid.
It'd be like saying spaghetti isn't an Italian recipe since it first came from China, and that old school Italian cooks should instead be thanking ancient China instead of, I don't know, a grandmother who taught them.
@@cheaptricked3148 you are being obtuse because the point he was making isn't "it's not a classic dish", it's "striving for authenticity is stupid and being critical of deviating from norms is silly when the dishes themselves originate from deviation from norms"
Although, maybe you weren't being obtuse and are actually just really dumb lol
"They'll probably want to garrote me back in Bari when they see how I've alterred their traditional recipe" is something I'd interpret as a joke if I hadn't seen the way italians react to seasoning carbonara with garlic or making neapolitan pizza except perfectly round.
I.e. most of them don't care?
Why would you put garlic in carbonara? Do you hate yourself?
@@idek7438 no, i just like garlic
@@idek7438 it’s comments like this that prove OPs point lol
@@dyfx9788 Well, yeh, and I like raspberries, but I don't put them on my steak. Garlic just doesn't fit with the flavors of carbonara
These little joke edits are getting advanced, I could not stop laughing at the little "bye" next to the spilled Vinegar.
Always find myself watching for those little touches. Always cracks me up when I spot them.
I personally dont find it funny
@@trollinape2697 cool.
@UC-tlc1xYD67RP_bRFBKi6IA kinda sad that these bots are now invading adam regusea's comment section aswell
@@trollinape2697 ratio
I made a spin on this for my partner and myself tonight, and he went back for thirds - normally my cooking doesn't even get him going back for seconds! Thanks for this killer recipe, this has already earned a place as a staple meal in my household after one time!
It's because of this video that I regularly fry my pasta in the pan instead of the more traditional way. I use fewer tomatoes, just chopping cherry/grape tomatoes in half and sauteeing them in the pan before putting the pasta in, adding in a couple small chunks of feta. I also regularly deglaze this pasta with orange juice, thanks to your bread pizza video. It turns out really good!
the joy i felt when i saw the tip of that bottle of white wine was incredible. Adam, you have trained me like a pavlovian dog.
At least in Mexico, and likely in several other Latin cultures, we have a dish called Fideo Seco, or Tacos de Fideo. The main difference is the noodles, which are very thin, like capellini, and are usually 2-3cm or less than an inch long. The process is basically the same: frying some aromatics, then the noodles a bit, then adding tomato puree and a blended mix re-hydrated dried chiles (usually Ancho, Cascabel or Morita) and water, and letting it evaporate out until you get a nice clumpy dish with a browned crunchy bottom. It's also traditionally made in a cast iron, and usually garnished with cilantro and Cotija, Panela or goat cheese. You can make it spicy by adding Chile de Arbol to the blend, or you can add salsa later. It's also generally served with tortillas to make tacos as an appetizer or side dish. To make it easier, you can skip the chile blend and render out and cook some soft Mexican chorizo (which is seasoned with that blend) to get your oil/fat base, and a bit more bite to the dish. It's really good.
Yep, this reminds me of fideo!
thank you gabriel, gonna be trying this soon !
Bueno , me gusta guajillo y morita .
Took the words out of my mouth, thank you.
pasta is pasta. noodles are ramen. ramen is noodles.
pasta is not noodles.
Funny, my mom taught me a recipe for angels hair pasta. She would directly fry the little pasta nests in oil and get them golden, with some burnt spots. Then she would make a very thin sauce with tomato paste and milk and throw the field nests in there to let them fully cook. It is absolutely delicious
Tried this out the other day. You weren't kidding. No matter how tart the tomatoes you use for this the sauce ends up very sweet, so the final glug of white wine is pretty important to balance the sweetness out. Will definitely be making this again, it was great. Pretty damn fast, too.
I made this, and not only was it good, but the smell of caramelized tomato while it was cooking was incredible.
In regards to tomatoes, when they are out of season, the smaller the better since they ship better and don't need to be artificially ripened like larger tomatoes. I think everyone agrees that if you have access to fresh in season tomatoes though, definitely go with them.
They're always in season somewhere.
This is the exact kind of recipe I could see one of those 'Italian reacts to X' people, being outraged over, not realising it's a traditional Italian thing. As Adam has said before, people too readily assume they are experts and that if they haven't heard of something before it must be wrong.
Praticamente tutti in Italia sanno cos'è la pasta alla assassina. Quindi saresti sorpreso.
@@anegativecoconut4940 I didn't mean this dish specifically, just this kind of thing that people tend to get angry at.
@@eelvis1674 i haven't find a single angry italian, what are you talking about?
@@vicic2779 I'm talking about the general phenomena. You're right though, the most protective people over food authenticity are the Spanish
@@eelvis1674 I'm biased because I'm a Spaniard, but I think Italians kinda get more aggresive about their food because it has become super mainstream, and as more people enjoy their food, the more it strays away from what their food originally was,
we Spaniards also get angry about food tho lmao
i love how 50% of this recipe is "you can [...] but i wouldnt bother"
now i can be lazy without the guilt!
90% of real cooking is "you can, but I wouldn't bother"
The mark of a good cook is when you know what you're doing even if you don't feel like doing it.
@@vigilantcosmicpenguin8721 I can cook a perfect Michelin star quality beef wellington, but I simply choose not to bother
Will you ever do a video on how to efficiently use a dishwasher and explain the mechanisms it uses? And also explore how you as a home cook deal with any influx of dishes that come from making/testing your videos and maybe go over the tools you use everyday.
honestly this sounds like a good video idea
I made this tonight and really enjoyed it. Relatively easy and quick to make, smells and tastes delicious. I didn't get it too burnt, was in a bit of a hurry, will let it crisp a bit more next time. I only had one ripe tomato, so I chopped that one and threw it in, then used a can of tomato puree for the sauce. Also added some Italian peppers and a bit of Italian seasoning. Thanks Adam!
You should definitely buy individual seasonings. Italian seasoning has a bunch of seasonings like marjoram, rosemary, and thyme that don't compliment a lot of dishes.
In Iran, we par boil the noodles and cook it the rest of the way in a pot and the underside gets crusty like that. So I’m glad other cultures share the same love for that as we do
Also we do that with rice and put potatoes at the bottom of the pot, really good
We do the same with potatoes and rice in Israel, it is called "Tadig" if I am not mistaken.
@@udihakim that's also Persian 😂
@@udihakim Tahdig is from Iran. Quite a bit of Israeli food tradition involves dishes absorbed from other Middle Eastern cultures. Tahdig is perhaps one of the tastiest examples. A lot of families are eating it for Ramadan right now. Yum!
that sounds really good, i might try it sometime
Any of you have a recipe for this that you like?
Interesting! We always fried spaghetti the day after making fresh sauce for dinner. My great grandma was from northern Italy but I didn’t realize there was actually an authentic Italian pasta dish fried dish like that. Her version was a bit more simple: day old pasta and sauce fried in a skillet with butter. We actually liked for some of it to be pretty good and burnt too…
I only recently learned that this isnt something everyone does to eat the leftover pasta when I was asked if you can really do that. Although for us its even more basic than that, just fry the pasta with maybe some oil or butter, add sauce separately.
My grandmother came from Trieste (also northern italy) and always done this with leftover pasta. Interesting to see that it wasn't just an individual thing.
I am from Sardegna, and in my family we've always done it, too. Day old pasta (or even risotto...) "revived" again in the pan with a bit of butter or just olive oil. So good! I definitely do not think it's a "traditional" dish, in the sense that it was invented on purpose to be consumed that way. It's more of a quick fix to limit food waste.
@@gedatsu95 Yea I doubt anyone is intentionally making pasta like that. It is pretty cool though that a way to limit food waste actually leads to a better food though, atleast in my opinion.
@@gedatsu95 i think every country must have a version of this. Food used to be expensive, no waste was allowed, people had to get creative. Now its so common to trash the unused food that this feels new again.
Even pets are not "allowed" to eat our remains anymore... got to buy that pet food!!
This method is very niche very good find for you Adam.
Disregarding the burning aspect, this cooking method makes for unbelievably velvety Mac n cheese.
2 parts stock 1 part whole milk, add you’re cheese when you’re 85% done with cooking for some stringiness, take off heat 95% cooked, add cheese but don’t stir and let melt as it finishes cooking from the residual
that sounds amazinggg
really wanna try this now
I want him to see and try this, cause he's said before he's had trouble making a good mac and cheese without emulsifying salts.
Reckon you could do a video tutorial on it? I'm incredibly curious
@@MarluxiaX2 I would love to if I had all the tools and skills making TH-cam videos that are up to the standards this market demands.
I started playing with this technique in culinary school maybe 6 years ago but the absolute legend, CookinginFinland posted a video that goes over the same method, but I can’t seem to find the video anymore. If I could I would link it.
We’ve made a version of this countless times in my family, but always with leftover pasta. In Chicago, we have giardiniera all the time. I save the giardiniera oil and fry my leftover pasta with that to get the spiciness. Often look forward to that dish just as much (maybe more!) as the “cooked fresh” pasta the day before!
Brilliant !!!
Tonight is the 2nd time I've made this. Usually it takes me a 2nd or 3rd try to get a "feel" for a recipe but this one was so intuitive the first time came out amazing.
I've now made this version super-simple and quick. I didn't roast chilies over the flame and I didn't puree the little cherry tomatoes to make the tomato sauce. I just used a can of crushed tomatoes and diluted with some water.
It very much is a "risotto-style" preparation. And I added a lot of fresh garlic, onion and sliced bell peppers. But as Adam said, it's all about the browning/crust on the pasta. I wish we could post photos here in the replies because I'm pretty sure mine would pass muster. Thank-you, Adam, for inspiring me to add a new dish/technique to my repertoire.
Much love from Italy Adam. If you are interested in more fried pasta styles, you should try ''frittata di spaghetti'' (spaghetti crunchy omelette):
Cook spaghetti in salted water ( bland cooked spaghetti from the day before works even better), cool the spaghetti down, mix the spaghetti in a bowl with eggs and parmesan enough to pour in a skillet/non-stick pan {there should be more spaghetti filling in the pan compared to the coating of eggs and parmesan} (you can add some herbs/black pepper and/or small bits of sausages/parboiled eggs if you want, or even tomato paste if you want some color but make sure not to burn it), cook at medium temperature and with enough olive oil to coat the skillet/pan ( be sure the spaghetti are uniform to the entire skillet/non-stick pan). once brown on the bottom, flip once until brown again. Let it rest and cut like a cake for serving.
PS: the omelette should only be as thick as your skillet/pan, don't go over 2/3 fingers in height otherwise it won't cook enough inside.
Also PS: fried tortellini are the actual BOMB! you don't know what you are missing.
Ooh, fried tortellini, are they pan fried, air fried or deep fried? My kids love any type of stuffed pasta, tortellini and agnolotti being the favourites, are on high rotation for dinners here. trying something new with it sounds fun!
I accidentally stumbled upon a favorite lunch a bit like this. Microwaved some spaghetti and it went a bit tough a crisp in texture. Then chopped it into small pieces and mixed it in with some rocket, spinach, and small pieces of lettuce. Tasted great
Today I learned another name for arugula.
Rocket?
@@RealWolfmanDan arugula apparently
Rocket is the British name for arugula
@@oxybrightdark8765 hate that with all my might 😂 too strong for any way you mix it in, it just overpowers everything much like coriander/cilantro
I've been cooking pasta this way for years! My impatient experiments with cooking pasta in less water eventually led to the almost-no-water method, which gave toasty browned pasta.
hope not too brown. the small amount of carcinogens add up. another unhealthy tradition is re-using oil in china, at high temp
haven't seen OOTS in a while
@@gabbonoo no one asked
@@gabbonoo but browning tastes awesome, and eating vitamin C and D and exercise has sufficient cancer-killing properties to offset it 👍
@@mauz791 reducing water concentrates some flavors, releases glutamate, and crispifies. brown is better :3. i wonder if it's possible to get the nonenzymatic reaction without heat... as for offsetting the cancer risk. i dont think it's worth actively measuring. if quality of life suffers long-term, the cancer avoidance that isnt habitual is worth forgetting imo.
The magic in this recipe is not the ingredients but the method. What Adam taught us here was not only useful for handling peppers but magical in how to prep a perfect plate of pasta when you are on a caravanserai with little water to waste. I sautéed and caramelized onions, added a pinch of garlic powder, tossed in the splash of tomato broth made by watering down an excellent San Marzano sauce, and tossed in my spaghettini. At the end, I had sweet, creamy yet crunchy pasta and topped it with two butter-fried eggs over medium. A perfect brunch and bar none the best plate of pasta I've ever had. Thank you Adam Ragusea!!
awesomeness!
First time I've seen the word "caravanserai" deployed in everyday writing. Topical, but nonetheless striking.
@@creamyhorror Must admit, was listening to Santana at the time...
What I would suggest as I (personally) think are improvements:
-Use Spaghettoni instead of Spaghetti or Spaghettini. Spaghettoni is a bit thicker and allows you to fry and cook them for a longer period of time so you get a better crunch and flavor.
-Before adding the broth, fry your dry pasta in just olive oil and whatever you want to add (i.e. chili flakes, fresh chili, garlic, etc.). You'll end up with an extra crunch to the pasta, even after they're cooked to your liking.
-Use a marina or basic tomato sauce (tomatoes, garlic, olive oil, basil, brown sugar, pepper, salt) instead of making a broth and use that to start cooking the dry pasta. Simply add water as the sauce boils down, cooking it similar to a risotto, until you get the desired pasta doneness, then start reducing until there's almost no liquid and you get that nice char.
@@logical1510 That sounds like an excellent approach to try, and I will!
I've made this dish 3 times. The first time i was not confident with letting the pasta brown cause i'm afraid that the garlic and chillies would burn at the bottom, so it doesn't have a lot of browning (but still very good)
The second time i tried letting the bottom brown and it ended up with a lot of brown pasta and some clumps you mentioned (which is actually pretty nice.
The third time i decided to try burning the pasta just like the traditional recipe and it came out perfect with just the right amount of burned clumps of pasta (this version is my favorite)
This is an interesting way to cook spaghetti and as you said, it definitely have a different texture and mouthfeel which is really nice. (and your tip with using a non-stick pan is pretty crucial cause the first time i was using a regular pan and a lot of the brown stuff stuck at the bottom of the pan)
@@lololollo8994 i've seen other italian versions too. I don't see how this video is a terrible recipe. I used birds-eye chili peppers for mine for the heat and i've tried using tomato paste and sauce like the original recipe and Adam's cherry tomato juice. Both versions taste a bit different, the tomato paste + sauce gives a more saucier texture while Adam's method gives a more dryer noodle texture like chinese noodles. I personally like both of them.
@@lololollo8994 What is so specific about spaghetti, tomato paste, tomato sauce, garlic, peppers, and oil? This is cooking pasta not molecular synthesis.
@@lololollo8994 I'm pretty sure the burned and brown bits is telling enough. Besides it's not that different. Just because one ingredient in a dish is altered doesn't mean it becomes a completely unique dish from the original. People can still tell Adam's version is still emulating the original recipe, i agree that it is not a 100% true to tradition way of making it but i to say it is a completely different dish is incorrect.
@@lololollo8994 You know what fine, if you think it's not all'assassina and a completely new dish never before seen by humankind, believe that all you want. I will still call it all'assassina and i don't care what people tell me. Good day Sir/Madam.
or instead of fighting over which recipe is best, we can acknowledge the differences between them, and then based upon our individual preferences, alter the recipe to our liking. Silently. 😊
Iranians cook their spaghetti like their rice and create a browned, crispy bottom on the dish and this reminds me a lot of that
I might have to try that out myself
Not exactly an expensive experience
This is similar to a Spanish dish called fideo, which has been a favorite in my family for generations. And yes, we do intentionally burn a little of the noodles, it's a great bitter/char note.
Fideo in Spanish means just "noodle". Maybe in Spain they'd call it something like "fideos fritos".
@@NanoMan737400 Maybe its called "Fideo a la Asesina". *Thonk*
@@NanoMan737400 Fideua is the name for paella made with fideos instead of arborio.
@@adamdejesus4017 wow, nice one! Thanks a lot for that
Same here, been eating it my whole life, and I’m in the US. We make it with vermicelli most of the time, spaghetti noodles other times. Same thing though. It’s delicious!
This is the best food channel by far guys.
Yes! Homely and laidback, yet methodical and scientific.
@@azuregiant9258 his nyc pizza video is literally my favourite video on TH-cam
So true
@@azuregiant9258 plus an absence of pretentiousness
@DJBgaming yeah just love watching his channel, all the little things that make his channel stand out, like telling us what the caramelised cheese is called on the crust of a pan pizza. I think it’s called “frico” if I remember correctly
I recently made this and it was absolutely delicious. I love spicy food so I started with an arrabiata sauce (just from the store but with extra spices/seasoning added) instead of the fresh tomato sauce. I think the arrabiata sauce paired really really well with the all'assassina preparation. The spiciness combined with the incredible (almost caramelized) richness you get out of the pasta sauce was to die for.
I like how thoroughly you explain how everything works and *why*
This video reminds me of Sopa Seca (Dry Soup), an exquisite dish from Peru! For the sauce we use onions, ají panca (a type of red peruvian chilli), basil and achiote, among a few other ingredients. It would be awesome to see some peruvian dishes on this channel and I highly recommend everybody to check out peruvian cuisine. Great video and saludos desde Perú!!
Arturo, if you have access to a good supply of Aji peppers, dry them in the sun until raisiny, then stem, rib, and seed them. Now dehydrate the rest of the way using a dehydrator until they snap like potato chips. Finally, grind them in a commercial grinder (36,000 rpm), sieve through a fine-mesh sieve, and hermetically seal in a dark glass jar and store in a cool place.
Aji chili powder is unique in its flavor and aroma, and I cannot even come CLOSE to it using any other chili or blend of chilies. Of all the chilies I keep, it is my most prized.
AMONG US
Omg yes, Peruvian food is fantastic!
"It doesn't have to be precise"- italian cooking in a nutshell♥
My mom makes something similar- when we have Popetta we usually do this with the leftovers the next day- "frying" it in oil the next day in a pan, it's SO good.
The tension of "will there be white wine" was almost too much for me.
My Mom's version of fried spaghetti was leftover spaghetti fried in butter and then scramble a few eggs with it. I think we enjoyed that more than the original meal! Can't wait to try this. Thank you!
My grandma used to make probably the simplest version of all - just leftover spaghetti fried in butter with some salt to taste. I loved it. When I make it now, I add some freshly ground pepper too - super quick and tasty.
Balibali m......
Looks like the "Mee Goreng" we make in Asia, humanity is really amazing. So many parallels yet from different cultures with little direct connections. Diversity is Beautiful, isn't it?
Story goes that the spaghetti originates from Asia.
@@christophekennis3599 Inspired probably coz europe and asia have been trading for centuries before contemporary history claims I think. The Greeks were trading with India, China with India, and so were the Arabs. We've actually always been inspiring each other over generations. But because cultures are different for various reasons, it's all unique yet so similar.
@@themusicgaragetmg2330 Yes, inspired on the Mee. Changing ideas makes it more interesting.
An older American guy once told me about his ancestors house in Germany and he was wondering why they had an advertising board with an Arab painted on it. I asked what they did before and he said they were glassworkers. I replied that the Arabs invented glass and that it could have been a tribute to the origin of their ancient craft.
I laughed hard at the "call the pasta police" commentary.
Adam's relying on his "ancestral immunity", I see...
I notice from experience when you wanna fry any noodle you gotta make it the night before and put them in the fridge overnight.
It's kinda like fried rice.
The flavour of the sauce will have seeped into the noodles and the moisture will be sucked out by the cold so it will be more crispy
@Tommy Gaming 🅥 finally!!!!
Dang, now they have a team of bots for these things
@@abyssbloodgazer6801 oh God they've pack bonded
Except that is in no way how the recipe goes. He isn’t making fried rice, he is making a specific method of pasta making.
This is not really fried pasta, since you only want it to be crispy here and there while still being able to eat it like regular spaghetti. As Adam says... Heterogeneity!
I'm sorry but someone has to be that guy: "assassina", while also the feminine form of assassin, in this case means "in the way of the assassin, as the assassin would do" much like how "amatriciana" means "made in the way of the city of Amatrice". Generally if you see "alla" (with or without the final 'a') before the word in question it means "in the way of", otherwise it's the feminine form of that word.
I always loved day old reheated spaghetti as a kid. Slightly fried, dry and then covering it in nutty quality Gruyere cheese.
I made this and it was a real hit at my house. My experience was a bit different of course.
I sauteed about half a pound of thinly sliced chicken chunks in the pan with salt, pepper, a bay leaf and a tablespoon of garlic paste, then set it aside to add back later. I only used half a pound (a large chicken breast) because I didn't want to turn it into a meat dish, I just wanted to add a bit of complexity.
I didn't blend the tomatoes until they were pureed but got it to almost puree consistency (teeny tiny chunks), and they cooked down quite nicely through the process. I left the chicken fat and chicken juices in the pan with the olive oil. I added some frozen diced onions to my tomato/water mixture, and they cooked down very nicely in this dish. No wine, not becuase we dont like it just because we don't have it. I was scared about burning the pasta, but I tried to listen to the advice of not being scared and really leaned into after getting used to the process so I was sure to get a few really nice dark brown patches during the cooking but that was near the end, I might try to make sure I do that earlier to infuse the pasta a bit more with that rich caramelized starch. I mixed the chicken back in a few min before taking the dish off the burner.
For garnish I reserved about 6 whole grape tomatoes. I seared them in a very hot sizzling pan, getting at least two sides almost black, and put them in whole right before serving. They were nice and soft with an excellent flavor from searing.
In future I'll lean into the browning process earlier on in. It wasn't until about halfway through that I built up the confidence to do it and I think doing it earlier would be nice.
A note about the pan: I did this in a cast iron skillet, and I would have to agree with you that it's not ideal. While I avoid Teflon in general, cast iron really holds this mixture on the bottom especially when you're trying finishing it up; all those starches stick and scraping becomes very difficult. It will loosen up after taking it off the burner and letting it sit for a few minutes, still I'd rather the fine control Teflon would give to the process of caramelization and release.
Thanks for this recommendation, it was a nice experience and yummy.
This looks like something I would actually make! Ingredients I can buy in America in a normal grocery store, one pan, it looks intriguing and delicious, and really not that hard. Thanks Adam!
Now I just need to scale it down to a meal (or two with leftovers) for one.
watching adam put in uncooked broken pasta felt like I was witnessing a crime
Just made it at home and it's definitely great - the pasta tastes really tomatoey, and the sauce got luxuriously thick from the released starch. The fried texture was very unique as well!
It felt a little bit too much on the dry side though, but maybe I should add more water to the pan at the very end. Thanks for an awesome new way of preparing pasta.
Just made it myself using leftover sauce from the other night. It's cardiac inducing hedonism.
I fully recommend it.
the morale of the story: just cook whatever you want and forget about recipes. somewhere in the world it's a traditional dish that has a name.
I had that a few weeks ago in Bari, they topped it with seasoned stale bread crumbs. Delicious!
Oh my god, that would be the perfect crunch.
@@vigilantcosmicpenguin8721 in southern Italy is pretty common, in the past seasoned fried breadcrumbs were a really cheap and always available option to upgrade dishes with something crunchy and tasty. Spaghetti all'assassina are crunchy already but you can try it on a great deal of pasta dishes, you'll not regret it
I always do this when i overcook the pasta. I used to eat this often when I was in high school: my mom would make pasta for me but i would come back from school when it was already cold or overcooked. So I put some olive oil in a pan and fried it.
Now that I think about it, I'm gonna boil some pasta before i go to bed so I can fry it tomorrow for breakfast.
Same here
It's not exactly the same at all, but the taste should still be far closer than with regular cooking.
I love the result of cooking pasta in stuff other than plain salty water! We always end up having big pots of broth from cooking chicken and veggies for my dog, so we'll take the broth and cook noodles for various dishes in it and it always results in such a unique flavor
I made this for dinner tonight! In preparation, to be honest, I also checked out a competitors recipe, (somewhat more traditional) and used ideas from both. For the “broth”, I used 1 cup of Rao’s marinara sauce, diluted with 2 cups of water. I only had one jalapeño, but that worked out fine. I also diced up a Roma 🍅 for that “fresh veggie” effect. I started the pasta off with about half a cup of marinara in the pan along with the oil, tomato garlic and pepper, adding about half a cup of broth at a time. I might not have had the heat up high enough, because it took a surprisingly long time for the pasta to brown. In all, this dish took about an hour to prepare. I added the splash of white wine at the end, and of course the fresh basil. We sprinkled freshly grated Romano cheese on top. The fresh tomato caramelized into sun-dried tomato-like bits that added even more wonderful depth and texture to this remarkable dish. So glad your video came across my feed!
now we know ezio’s favourite food
There is a story about a cook watching a beautiful woman while cooking and messing up basically everything, putting in too much chili and garlic and his customers were like "do you want to kill us?". That's how the name came to be. Of course there will always be multiple stories, but that's one of them.
@@rebel4466 that’s pretty awesome, thanks for sharing!
I’ve made this 3 times now, pretty awesome. Works well with canned or fresh tomatoes, works well with pickled or fresh jalapeños. Didn’t notice too much of a difference when I didn’t use tomato paste. Thanks for posting up this video!
I've been accidentally doing something similar to this for years out of laziness of not wanting to clean an extra pot. My usual go to is a couple quick large diced roma tomatoes, green onion, garlic. I like toothsome chunks of tomato, so large diced roma. I'll let that sit in the pan till the tomatoes soften and lose most of the water content, get some light color. Then I'll add the pasta. After that it's just add small amounts of water, or left over chicken stock if I have some sitting around. Really I'll toss anything in it that'll work if I've got it on hand. Mushrooms, whatever. Sometimes I'll add capers or olives. Same idea, I know it's time to add more liquid when the sound changes. And I do use a steel pan. Deglaze with every addition of liquid and the browned taste kinda melds all over the entire dish. One last deglaze before taking out of the pan. It's fast and I only need to clean one pan, a knife, a cutting board, a plate, and a fork. It's a lazy meal.
This sounds so tasty, and as someone with a meat intolerance I highly appreciate it not needing meat. I've only ever had pasta fried after boiling and definitely want to try this next time I do red sauce from scratch 😋
Other than the bit with the peppers you can get close to the same general thing by just frying your left over spaghetti that was made the normal way (with regular tomato sauce). My mom used to fry left over spaghetti for me when I was a kid and I loved it. It's the difference between ravioli and toasted ravioli - different texture, different taste, different smell - entirely different experience. Try it the next time you have left over spaghetti. Fry it till it gets slightly charred and dry like in the video.
The difference is that since this has so much reduced tomato sauce in it the flavor is a lot more intense
Crispy pasta is fabulous. Check out Spanish Fideua and Persian "macaroni".
I often make one pot pasta dishes with a crispy pasta bottom inspired by these recipes. By the way, if you don't cover the bottom of your casserole dish with sauce when you are making lasagna, you can get a crispy noodle layer at the bottom. Delicious!
I just made this tonight after watching this vid a few hours ago. It was absolutely amazing. Thanks, Adam!
Bought a predictably oversized box of cherry tomatoes yesterday from Costco, so this was well-timed. Recipe kind of reminds me of sopa seca.
Now I know what to do with my extra garden tomatoes with the split tops. Differently going to try this recipe!
Italians love two things. The second is italian food. The first is telling other people they are cooking italian food wrong.
This reminds me of sopa seca de fideo my Mexican grandmother made for me when I was a kid. The vermicelli pasta bundles are pan fried before adding the liquid. Will have to try this recipe out!
I'm from germany but my grandma has been making this every now and then for about as long as I can remember
I made this the day you dropped it, with some already cooked tomato sauce that I’d been experimenting with. It was AMAZING !! The sauce wasn’t great before but after cooking it this way it took on such depth omd I’ve made it 3 more times since, I’m obsessed
I know this recipe and have had it many times, it proves that just because a recipe is popular and traditional areas does not mean it's for everyone. The best way I can describe it "shocking, different but not necessarily good."
I really don’t cotton to Ragusea’s politic however, I have to admire his genuine Southern Italy 🇮🇹 Cooking technique. My Calabrian & Abruzzo grannies did just what he did for this dish…. Both of them break their pasta in half even when the pot is huge enough to accommodate a long hand-made pasta. Superbly delicious & traditional Bari dish.
Adam, you're the best cooking channel I've come across.I always wanna start cooking what you do in these videos
I would recommend some modifications for others who want to try this recipe that I came to from three days of trial and error: First of all, it is doable in stainless steel, but you need to keep the temp lower, fluctuating between medium and medium high on electric, probably low on gas, but I haven't used gas in years, so you may have to use your observation to get the temps right. Secondly, risotto methods translate perfectly to this dish. Firstly, I HUGELY recommend you put your pasta in before the first splash of watered down tomato sauce. If you let it toast like that it will hold together better, it'll crisp better, and it won't stick as badly to the pan during the later stages of cooking. The other risotto methods I recommend are not only to hit it with white wine, but butter. Granted in reverse, adding these two at the end instead of the beginning, like Adam did with his white wine. But as for the butter, it helps get up the stuck on bits, and makes the sauce texture even better. Just be aware, if you use that last suggestion you'll wanna make smaller portions, cuz it will be quite heavy.
I was just hearing mujeriego before coming here, soo.. i think that's a fitting song for this dish
Tried this out this morning; this was the best form of pasta I have tried...
This is like the punk rock of Italian food.
3:35 if Adam stops posting we know what happened
I gotta be totally honest. This recipe seems like something that would have been invented by a drunk college student. Maybe one in culinary school, but still. Excited to try it.
Just stumbled upon this vid while craving pasta, might try this tonight
Just made this after watching the video and realizing it was simple enough I had all the ingredients. I used jarred sauce, a habanero instead of a jalapeno, and did the white wine at the end. It came out wonderful. Love the texture; it's cooked more thoroughly than al dente, but more gently, so it's chewy the whole way through rather than just the center being raw. Highly recommend!
This has become a staple recipe for me almost weekly. The basic cooking method for the spaghetti can be transfered to any sort of vegetables, making it a perfect weeknight vegetarian dish.
It works for any level of cook and can be made even easier if you want to use a jarred sauce of your choosing.
Personally, I've adapted to making this with a jar sauce, red peppers, onion and garlic just due to my personal preferences. My main take away from this video was, how simple and easy it is to make a tasty and different way of making pasta.
It comes out starchy, and crispy with some beautiful homogenetity if you do end up completely frying the bottom layer.
Thanks for this staple dish Adam!
Adam, definitely going to try this! Reminds me of a Mexican pasta called Sopa Seca, a favourite of mine, where you toast vermicelli in olive oil before building the dish.
This was such an interesting recipe, would love to see you include more recipes that use different types of cooking methods. Never would’ve thought to cook the pasta like that. Looks delicious!
Oh man, this looks delicious but *really* simple and easy - I'm going to have to make this myself soon!
In Spain, there's this dish, "fideua". It's basically a paella with pasta noodles instead of rice. The "burning" is more of a toasting. We call it "sokarrat" (it's applied to rice as well). The sweetness you mentioned is amplified with that browning.
A thing my mother does, which was passed down to her (she is a Persian born Armenian) with Spaghetti bolognese is to mix the pasta and the bolognese sauce then put it in a big pan with sliced potatoes right at the bottom underneath it all, frying in the oil for a few minutes.
So when its all ready, you get these insanely tasty and crispy potatoes which have been frying while soaking up all that flavour from the bolognese sauce. The bottom is crispy while the top bit is more steamed and has soaked everything from above it. You get some stray pieces of crispy pasta which I'm not complaining about either!
Its so good. I think it originates from a Persian thing called Tahdig. This is where you add oil to the bottom of the pot of the rice when it is almost ready, and then you get this bottom layer of crispy rice that you serve next to your dish. It is also done with bread.
as an italian foodie, i thought I'd seen it all, but this recipe is news to me! i looked it up and it seems this is really close to the real deal, I'll make sure to try it :)
That looks wonderful. I can hardly wait to try it.
Adam this cooking stuff is great and all but when are we going to get the hour long explanation on how your adams apple has the ability to go up and down like a new yorker visiting his grand kids in florida every christmas
Thanks for the inspiration. This worked a treat.
I like the fact that it only needs one pan rather than two, and no colander is needed. Less cleaning equals basically a life hack for spaghetti with tomato sauce.
Just made this with nothing but spaghetti. tomato sauce, water, mushrooms, minced garlic, and oil (yes, not even salt!), and it's DELICIOUS.
The mushrooms give it an umami flavor, making the dish taste almost like yakisoba. Can't wait to try a more traditional version when I have the ingredients, but mushrooms really make it awesome.