Spaghetti all'Assassina (Killer Pasta)

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If you haven’t yet, let me introduce you to crunchy, spicy and delicious bites of Spaghetti all'Assassina made simply with pasta, garlic, olive oil, chili and tomato sauce.

spaghetti all'assassina with burrate in a skillet with a silver spoon and fork

Pasta all'assassina is a unique pasta recipe from Bari, the regional capital of Puglia in Southern Italy. What makes this dish unusual is that it doesn't involve cooking the pasta in boiling water. Instead, the pasta is cooked directly in the pot—an intriguing method!

This cooking style is often compared to how risotto is prepared, giving pasta all'assassina a completely different texture and rich flavor.

The story behind this dish dates back to the late 1960s when two customers asked the chef to create something different. The chef’s inspiration came from the Italian tradition of using leftover pasta from the previous day, much like Nonna would do, frying it up to make it crunchy—almost like a frittata.

Italian cooking is at the heart of many of our meals, but pasta all'assassina is one we hadn’t encountered before. Of course, we know classic pasta dishes like Tuscan Panzanella Salad, Calzone, and special New Year’s meals, but burnt pasta? Not until today!

"Killer Pasta"—When I first heard about this dish, I immediately asked my husband, “Have you ever eaten spaghetti all’assassina?” He replied, “It sounds like the chef might have wanted to kill someone—or someone wanted to kill the chef!”😄

That’s exactly what Italian chef Celso Laforgia, a guest on CNN’s Stanley Tucci: Searching for Italy show, said when Tucci asked why it’s called 'assassina.' The chef explained that the people who tasted it for the first time called him a 'killer' because it was so hot!"

We definitely don’t use as much chili as the original recipe calls for, as we prefer it a little less spicy. You can adjust the heat to your taste as well!

The cooking method may seem a bit unusual—especially when you’re intentionally burning the pasta! It’s a surprising twist that will make you rethink everything you know about pasta.

And here's the kicker: if you don’t burn the pasta enough, you’ll need to keep it on high heat. Talk about a mind-boggling recipe!

I sometimes use bucatini pasta in this recipe, but I found that it didn’t crisp up as much as spaghetti no. 5, which is our regular go-to pasta. But honestly, it doesn't matter how your pasta all'assassina turns out—trust me, it’s going to be delicious!

assassin's spaghetti Italian recipe with burnt pasta and burrata

Why You Should Make This Assassina Pasta Recipe?

Besides the fact that it's the best spaghetti recipe? Here you go.

It’s a Fun Challenge: Making this pasta is a mix of excitement and apprehension as you bravely place the pasta into a hot skillet without any water!

Intense, Crispy Flavor: The burnt edges of the pasta bring out intense, smoky flavors that are irresistible.

Unforgettable Experience: It’s hard to describe how delicious it is—just make it, and trust me, you can’t go wrong!

What You Will Need – Equipment

The pan should be large and wide enough to fit the spaghetti flat without breaking. It is advised that the best type of pan for spaghetti all'assassina is an iron pan (well seasoned), a cast iron skillet or a carbon steel skillet. These are affiliate links. For more information, please see my Privacy Policy."

A large skillet
Soup ladle
Tongs
Pot or saucepan for the tomato water
Chopping board
Small kitchen knife
Garlic press

spaghetti all'assassina with a spoon inside it on a skillet

Best Assassina Tips!

Here are two tips that have really stood out to me (so far) whenever I make this recipe:

a) Don’t over-pile the skillet with pasta: The type of skillet is important, but not just because the pasta needs to fit. If you’re not making an obscene amount of spaghetti, you can work around that. I’ve used between 250-300 grams of pasta for all our pasta all’assassina dinners. If you over-pile the skillet, the pasta has a hard time getting that perfect charred texture, and it takes longer to cook.

I know these are long tips, but trust me—they’re worth sharing so you can avoid the mistakes I’ve made and make your family dinner extra special!

b) Don’t get hung up on the type of pan: Or, more accurately, don’t let it stop you from making pasta all’assassina. Yes, this dish works best in a well seasoned iron pan or cast iron skillet, but if your skillet isn’t well-seasoned, the pasta may not get as crunchy and could stick to the bottom. What about a non-stick pan? I’ve used a large non-stick pan, and honestly, it came out delicious—just not as crunchy. I was a little cautious about using high heat on non-stick cookware, though, as it can reduce its lifespan.

Image below, small amount of pasta in a De Buyer carbon steel skillet (affiliate link). This pan is ancient, but let me tell you, the eggs slide off it like they’re on a slip ‘n slide! It’s also the one pan that cooks a soft egg with a perfectly brown, crunchy outside—now that’s something special.

spaghetti all'assassina in an carbon steel pan

Bucatini all'Assassina

Bucatini pasta, (image below) has holes on both ends that makes it perfect for slurping sauce, works well for pasta all’assassina too. I used a non-stick pan to show you the texture you can expect from it.

Because the pasta didn't fit comfortably into the pan it couldn't spread out enough to crisp up properly.

dry spaghetti in a dry skillet on a white background

While you can still cook it and keep turning it as it shrinks, you won’t get that signature crunchy finish, especially in a non-stick pan. It's okay really, it's still amazing and sometimes that's what you're wishing for.

Tomato broth or tomato water - made with passata, water and tomato paste. Then you need garlic, red pepper flakes, fresh chili, salt and extra virgin olive oil.

Ingredients For Spaghetti all'Assassina

Here’s what you’ll need, along with some helpful details for each:

Spaghetti: Alternatively, bucatini, angel hair, or spaghettoni work well. Choose the brand you love most for the best results.

For the Tomato Broth:

Water: Bottled, tap, or any still water works perfectly. This helps cook the pasta and create the rich tomato sauce.

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Tomato Passata: A smooth, thick tomato puree that gives the sauce a silky texture and fresh tomato flavor. You can substitute with crushed tomatoes if needed.

Tomato Paste: Adds concentrated tomato flavor and thickness to the sauce.

Salt: Taste and adjust as you go to suit your preferences.

spaghetti all'assassina ingredients in a skillet

For the Garlic and Chili Sauté

Garlic Cloves: I use about 2-3 garlic cloves for this recipe. You can mince, crush, slice, or roughly chop them—whichever method you prefer. My go-to method is to crush 2 garlic cloves and leave one whole (just remove it later).

Extra Virgin Olive Oil: Use a generous amount to coat the bottom of your pan and infuse the flavors.

Red Pepper Flakes: Adds a subtle heat to the dish. Feel free to adjust the amount based on how spicy you like it!

Fresh Chili: It complements the red pepper flakes for extra spice. Adjust the quantity or leave it out entirely if you prefer a milder dish—chef's secret, no one will know! 😄

How To Make This Spaghetti all'Assassina

Follow this step-by-step guide, complete with images, to make the best Spaghetti all'Assassina dinner!

Step 1 - Start with the Tomato Broth/Water

In a medium-sized saucepan, add 5 cups of water, tomato passata, and tomato paste, along with a teaspoon of salt. Bring the mixture to a boil, then immediately lower the heat to a medium simmer. Stir occasionally to dissolve the tomato paste. Once it's simmering, turn off the heat, cover the pan, and keep the tomato broth warm while you continue.

tomato broth in a sauce pan on a gas stove

Step 2 - Fry the Chili and Garlic

Heat a large skillet over medium-high heat until it’s hot. Once it’s heated, generously add extra virgin olive oil to coat the bottom of the pan. Don’t hold back—the recipe needs the olive oil!

Add the red pepper flakes, fresh chili, and garlic. Let them sauté for around 30 seconds until fragrant. Keep an eye on them to avoid burning the garlic.

dry spaghetti over aromatics in a skillet

spaghetti spread out inside a cast iron pan

Step 3 - Add the Spaghetti

Place the uncooked spaghetti directly into the skillet and gently spread it out so it lays flat in the pan. Don’t add the tomato broth just yet. Increase the heat to high and let the pasta cook. You’ll hear a crackling sound as the pasta starts to fry in the garlic-chili oil. The spaghetti’s edges will begin to brown. This is your cue to add the first ladle of tomato broth.

spaghetti in a skillet with tomato broth being poured over in soup ladel

Pro Tip: Leave the pasta long enough to get a nice char underneath, but not so long that it burns and turns bitter. Be patient and listen for the sounds—when you hear that satisfying sizzle, it’s time to flip.

Step 4 - Turn the Pasta Over

Using a spoon or tongs, carefully flip the pasta over. Flatten it out again in the pan and let it caramelize on the opposite side. This might take about 2-3 minutes on high heat. You’ll notice the pasta’s edges getting crispy and golden.

Step 5 - Add More Tomato Water

Add the tomato broth a ladle at a time. The key is to let the pasta continue to burn and caramelize while it cooks in the tomato liquid. You don’t want to submerge the pasta—just enough liquid to cook it through while still allowing it to crisp up. The contrast between the charred pasta and the broth is what gives pasta all’assassina its signature flavor.

Step 6 - Finishing Touches

As the pasta softens and the charred bits begin to develop, add a few more ladles of tomato broth to help it cook through. Allow the broth to evaporate slightly, leaving behind a beautiful, glossy coating. The pasta should be cooked al dente, with crispy, caramelized bits and plenty of olive oil.

Step 7 - Serve

Once your pasta is done, serve it immediately while it’s hot and crispy! For an extra indulgent touch, you can serve the pasta with a dollop of creamy burrata on top. The richness of the burrata pairs beautifully with the spicy, charred pasta.

Recipe Notes

Patience is key—trust that the spaghetti is meant to burn. It’s part of the magic that gives this dish its signature flavor. Most importantly, enjoy the process! It's such a fun and rewarding recipe to make.

Serving Suggestions

To balance the rich flavors of the burnt pasta, serve it with a side of fresh vegetables or a crunchy salad.
For extra flavor, sprinkle some freshly grated Parmesan cheese or fresh herbs on top.
Alternatively, serve with burrata—an Italian cheese made from mozzarella and cream. The outer shell is solid cheese, while the inside is soft and creamy stracciatella. Burrata is a specialty of the Puglia region in southern Italy and pairs perfectly with this dish.

Can I use a different type of pasta for Spaghetti all'Assassina?

Yes! While spaghetti is traditional, you can use bucatini, angel hair, or even spaghettoni. Just keep in mind that different pasta shapes may affect the texture and crispiness, so adjust accordingly.

Why does the pasta need to burn in Spaghetti all'Assassina?

The charred pasta gives the dish its signature flavor and crispy texture. It's the perfect balance between caramelization and the rich tomato broth, making each bite unique and full of depth.

Can I make Spaghetti all'Assassina in a non-stick pan?

While a cast iron or carbon steel skillet is ideal for achieving the best crispy texture, you can use a non-stick pan. However, the pasta may not get as crispy, and the cooking process might take a little longer. Still, it will taste delicious!

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