What’s The Secret To This Famous Pasta? BURN IT!
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- เผยแพร่เมื่อ 5 มี.ค. 2024
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Spaghetti Al asassina or Killers spaghetti, also known as spaghetti bruciati is a pasta that is so incredibly good, I might kill for it. From Puglia, this recipe breaks all the rules, cooking raw pasta in tomato sauce like risotto until it burns. Sounds crazy but it is one of the most delicious pasta’s I’ve ever had. If you like Chinese Twice Fried Noodles, this is right up your alley.
RECIPE:
Spaghetti All’Assassina, The Pasta That Breaks All The Rules
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My grandmother is a north african jew but she grew up in Italie. Growing up she made the greatest spaghetti but refused to tell anyone how she made it and said she was taking it to her grave. Well your video inspired me to make your recipe today and I didn't quite burn it as much as you did and I can tell you will confidence that this is her spaghetti.
Thank you so much for resolving a family mystery and allowing me to relive in a childhood favourite that I have no eaten in nearly 30 years. Just amazing.
Wonder why your grandmother hid the secret.
She shared all her other recopies but held this one back. She was a great lady who took wonderful care of her family. I am happy to indulge her this one truly personal treasure. 9 children and 16 grand children... she earned it@@kamaldaud2782
@@kamaldaud2782 She was an assassin who worked for the KGB but didn't want anybody to blow her cover so it was just one of many secrets she took to her grave.
@@MrJhchristMosad, not KGB
But serioulsy she had 9 kids and 19 grandchildren. She was a wonderful caregiver and deserved to have some things to herself, she shared and gave everything else.
@@jetjaguar9298What is it with mu5lim5 not understanding the concept of choice an private property. Go hug your wide, she won't be 11 years old forever
monstrous amount of tomato for such a small portion of noodles. I bet that is some of the most insane tasting tomato sauce you've ever had.
That's exactly how they taste. The pasta consistency is also different from normal dishes, because of the toasting, so it's like a deeply savoury tomato candy pasta!
Monstrous amount of salt for anyone
That's exactly why it tastes so great
@@randybookmanyeah you’re not using enough then. This is not a lot of salt lol
that was like a teaspoon@@randybookman
We burn noodles on purpose?! I’ll tell my wife , she’ll be thrilled
😂😂😂😂😂😂😂 I heard Al Bundy!!!! 😭😂😂
Hilarious
Anybody tried to fry it using the leftover spaghetti with eggs for a morning breakfast?
This is not the traditional method but I think it probably works better. Traditionally we put the passata in the pan first with the chili and then layer the spaghetti in. The broth is just water with some passata or more commonly tomato paste (concentrato).
This seems like a smarter way to get more flavour in, by having a more flavourful weekday sauce as the base and adding just water on top of it for the risottatura. Love it, and as always, you have found a way to take a classic and make small tweaks to improve it while still maintaining authenticity and respect for tradition. Bravissimo.
What if it doesnt fit on the pan, can you break the pasta? Lol
Breaking pasta is a serious crime in Italy. If you are based outside of Italy you may do what you want with your pasta.
is he using simply tomato paste in that bottle? or a tomato sauce?
@@rdu239 It's tomato passata. It's a middle ground between tomato paste and crushed tomatoes. It should be available in most supermarkets.
@@emilio4769 Yes. It makes no difference to taste. The reason spaghetti is not broken is that it makes it slightly more difficult to control in cooking, and also more difficult to wrap around a fork when eating. Just don't do it within the vicinity of an Italian or you may lose your life.
I was told the reason to not use a bronze-mold pasta is the starch. Using a high starch pasta will make it all pasty, which is what you don't want.
Eh, he used plenty of sauce and water, so that wasn't going to be a problem. Better pasta is worth the extra work.
@Kevin. Thank you for the information.
I was confused with your comment at first but you are correct imho. When you make a dish like this one or a one pot tiktok pasta it tends to be to "pastry" even with none bronze cheap pasta as well.
@@saltedllama2759
Spoken like someone who has never cooked this dish before.
What kind of twisted logic are you using? If the dish gets cooked with bronze die pasta instead, the final product will become a lot more pasty like goo. Go ahead if you want to cook tomato pudding with crispy spaghetti but stop spreading bullshit.
@@samuelgustafsson2322The difference is the bronze die pasta comes with starch coated which makes it a lot harder to toast. You want to toast the pasta not the starch coat.
you're so good at explaining how and why you make your recipe that way.
i've never really been too big on this dish, but after watching you make it properly im craving this rn.
I absolutely LOVE watching you cook. Every video is chock full of technique, is well paced and well versed.
DEFINITELY NOT just another cooking show. Thank you for being you ❤️
I really got into making this last summer. It's SO GOOD! Definitely one of my favorite pasta dishes.
I made this for the first time a few months ago and it was really good! I had some doubts as to whether I could pull it off in a home kitchen, but it was fairly straightforward. The 2 most important things to know are that 1) you need a deep enough pan for all the splattering that will happen, and 2) like risotto you really can't take your eye off it for too long, and at the end not at all. The intense, deep, charred tomato flavor is really something to experience.
I just love your show and your vibe…. It’s obvious that you are a great chef and wonderful, fun person…. Thank you so much !
This is one of my favorite pasta recipies, so I can't wait to try it with some technique adjustments based on the video.
Had this twice in Bari last June. Have made it three times since returning home. Fantastic
Always good to see you pop up in my feed
Cogratz!!! You are - as far as I looked - the first person on the I-net, who does it right and let the pasta at least pre-toast in in the olive oliveoil with the garlic BEFORE adding the the tomato stock. THX!!
My dad does this with his sauce, a lot of tomato paste, whole tomato, boils big pots of sauce and then stores it. Good stuff.
Big bro is the only one bringing ahthentic italian dishes, big ups from Bologna🙌
Man you're good! This looks rich and tasty. Thank you!
TH-cam is scary, i accidentally burnt spaghetti last night on a non stick pan, and found it was quite good, and now im getting this
Awesome. Definitely trying this, thanks. Italian dishes are so easy to make and taste so good!
I've had this video as a favourite for ages but only tried it out just now.....wow!
Perfectly balanced sweetness and tartness from the tomatoes with a perfect kick from the chillies.
Goes so well with red wine!
Just cooked it - amazing!
Last year in Bari i ate the dish and didn‘t realize its spaghetti all'assassina. Brings back memories, thank you 😍
Just tried following this recipe. Turned out great. Super strong flavor. Makes more than you think it will at 120g.
I tried this, it was better than I expected, not just sauce and pasta, added some Parmesan later, but oddly didn't really need it. Very rich, will do again.
Thank you again . I enjoy your channel and learn a lot. You do a great job.
Love your work bro. Keep it up.
I would definitely like this, have never heard of it though. Love almost anything caramelized. Seems so simple but there is so much technique and timing that goes into this. I'll try it.
love the delivery of this video
Amazing! Just made it and it's the best ever.
Very nice! Thank you for sharing.
Bravo Stephen Cusato for your deep and accurate explanation on the history & science of pasta al'assasina. This is the most comprehensive cooking video on Italian cuisine besides Italia Squisita🍝
Fascinating! Never tried frying pasta before, gonna try it
I made this after seeing a l'assassina video, the resto in italy that specializes in this method.
so amazing.
That looks incredible!
I reheated some spaghetti on a cook stove the other night and accidently did this, amazing
Yo ur skills are outta this world!!!
Looks so good. Love it
This reminds me of when my mom would reheat pasta in a frying pan (she refused to use a microwave) I liked when it would caramelize and get a little burnt. Can't wait to try this!!!!
Me too! This will take longer, but Stephen’s the technique guy. He makes everything to next level!
Definitely trying this!
wow rad show concept dad. this definiteily isn't just yet another youtube channel cooking this exact same dish.
I don’t know whether the science supports it but the reason they recommend not using bronze extruded pasta is it releases more starch than the teflon stuff which additional starch supposedly interferes with the browning of the spaghetti.
Dope!! Can't wait to make!
I tried it a couple of times after seeing the video about the guy in Italy, it's so good ^^ happy to see the recipe in here as well ❤
Woah what a wild dish! I can't wait to try it out this weekend.
Why can I taste this through the screen? Looks absolutely delicious!
one of my favorite dishes ever, a must try if you like spaghetti and spice
Been wanting to try this for a while--this might take me over the edge
This looks amazing, ill have to try one day
I made this for breakfast this morning; it was FIRE!!!!!
OMG. This looks amazing. ❤
I've made this often in the last year and found the need for patience as the sauce cooks down to the char level. It's not unusual for it to take 45 minutes but it's well worth it.
Probably the reason the myth of its creation is a pan forgotten on the stove while being preoccupied with other things.
Did you use Chef John’s recipe? I’ve been meaning to try it for a long while.
This is delicious. Came out perfect. The flavor was incredible. I have two go-to pasta dishes. Now I have 3. I also watched a couple other methods of this by other chefs. Sonny’s version is the one ya want and the easiest to follow imo.
Nice Pasta Dish!
I grew up in Italy and never heard about this pasta until a couple of years ago, when it started appearing on various media platforms. I have been skeptical ever sjnce, as I’m not a big fan of tomato sauce pasta, but I just made it and it’s amazing. Will be one of my favorites moving forward.
i legit made this by accident left my stove on, it looked burnt, rehydrated it with the pasta cooking in the sauce, and it was amazing
I've tried this a few times. It takes a lot of work (during cooking and cleaning up after) but is worth it.
Sir, yet again, I gotta say thanks and give you props. Made this tonight with chicken & bacon - it was BANGIN'! If I made this for me on a date night, I'd totally break me OFF after dinner. This was fire, thanks for another hittin' recipe that was manageable (effort/ingredients wise) and delicious! 🤤❤️🙏
That looks incredible.
That sounds amazing!!! I’ve never had it before, but what comes to mind is the corner of a good lasagna. It’s my favorite part. Especially when it’s gets a little burnt.
With the way you were describing it…I swear I thought I smelled something 😂🤤 thank you for sharing
I love when the food has a little burn!
Ur my favorite pasta chef. I made ur roasted peppers sauce on Sunday and ur carbonerra for the 5th time last night. I've wanted to try this diah for a year. I'll.make it later this week. Thanks
i do this with regular leftover spaghetti with ground beef when i heat it on the pan and it gets toasty and crusty fried...its really delicious...😋😋😍😍hi Stephen i am a new subscriber and i love your channel that i found when i was looking for an easy way to make carbonara...thanks for the best instructions on cooking👍👍🙏🙏
I always make extra Mac an cheese and extra potatoes so I can fry the leftovers up with onion and jalapeno. So much better than regular hash browns.😀 I just had leftover spaghetti yesterday, oh well I know what I'm doing next time.
Your pasta looks amazing dude 👍
@notanothercookingshow happy you’re upgrading this recipe with a stainless pan. I’ve seen it done with nonstick and that never works right but that’s true for most traditionally inspired recipes
Interesting.... Good to see you back
Looks good, Stephen 👍
This looks absolutely wild in the best way!!
I tried it. Don't get me wrong, it's delicious, but the slight bitterness due to the char aftertaste doesn't bode well for me.
Gonna try this one next weekend
Omg I'm gonna totally make that today!!!!!!
Thank you, Steve! That is one of my all-time favorite pasta dishes ... I make your weekday sauce but put in a healthy amount of Calabrian pepper, so it's nice ad spicy!
This looks very good. I have not seen this dish before
Wow looks so good😊
Love your content 😊😊
I always used to love cooking leftover pasta in a frying pan with lots of butter and get it nice and caramelized.
You mentioned maybe using nonstick pans instead of iron. You really shouldn’t use nonstick at high heat. Most manufacturers have a warning not to do this because the material can’t handle that level of heat.
Imagine saying in the same sentence "safety concerns arouse about cast iron" and then recommending a non-stick pan. Ngl i haven't heard a more biased (and blatantly untrue) sponsor segue in quite some time
Fav cooking show on TH-cam
Ty for this. and your stove rocks!
❤ I tried it out! Very fun dish to cook. Mastery may tak a few iteration🍝
very good easy to follow diresction ❤
Man tried this, but had to use a cast iron because of the other pans where not big enough. Like a angel pisses over my tongue, this is superb!!!!
Wow. Revolutionary.
That looks so good
looks and sounds amazing, always wanted to try it, will give it a go today!
btw, the recipe link in the description links to the Rice Cakes recipe, dont know if thats intentional 😅
This looks amazing. Growing up, my mom would take leftover pasta with tomato sauce and pan fry it the next day, adding some chili flakes, making it a crunchy spicy pasta. It was great! This reminds me a bit of that. Will definitely be trying this!
I’m going to try your mom’s method! Not Italian so I didn’t grow up with leftover reheated spaghetti + sauce, but it always seemed appealing.
Lol you're better at spreading the Iegs than you ever will be at cooking
@@smellypatel5272
Cringe
nice! I also add tomato puree to the weekday sauce; once I plate the pasta I deglaze the pan with a few drops of red wine and salt to top off the pasta (can't let all the left over flavor in the pan go to waste :) )
Dude its actually not bad i can vouche for this
Read an article about this Assassin's Spaghetti couple of years ago, only difference concerning the origin story was that the customers said something along the lines of 'Surprise us, cook us anything you like - so long as it's a dish to die for'. Get work as always, more power to you.
As an italian, top quality ingredients!
Well done my little Mario Rossi!
this is how i do my tomatoe sauce pasta, but i burn it not intentionally, just because im bad at timing
This is similar to a Spanish dish my grandmother used to cook called Fideo. The only difference is she added just a pinch of Beef Bouillon and Saffron if you wanted to be extra fancy. She always had some ready for us grandkids after school. 😊
So much work but looks so freaking good
This is a true Italian secret! My mom made this for me all the time with left over pasta to make it brand new I love to see it
The crispiness is like Persian tadig pasta (makaroni) 😍
Thanks
this is the Detroit Pizza of pasta dishes. crunchy and tasty for all the right reasons.
Thanks 👍
Hi. The reason why they DON'T recommend bronze-cut pasta is because bronze-cut pasta has an higher amount of starch and with the entire process being inside a pan leads to a very "creamy" result - while the original recipe turns out mostly dry, almost fried.
Sorry for my poor english
Watching this channel, I’m actually learning how to do things I never imagined I’d do
In Mexico we do that with crushed vermicelli, called "fideos secos" or dried noodles.