Spaghetti All’Assassina

Why You’ll Love This Recipe

I love this recipe because it’s unlike any other pasta dish. The technique of cooking the spaghetti straight in the sauce gives it an incredible depth of flavor and a slightly crisp texture that’s totally unique. It’s quick, ready in just 15 minutes, and made in one pan. If I’m looking for a simple meal that still feels gourmet, this is what I go for. The burrata on top is optional, but I like how it balances the heat with its creamy softness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

10 ounces spaghetti
3 tablespoons extra virgin olive oil
3 cloves garlic, peeled and halved
½ teaspoon red pepper flakes (more or less to taste)
¾ cup tomato paste (the thick kind in a tube or small can)
2 cups tomato puree (or passata)
4 cups vegetable broth
¾ teaspoons salt
3 small burrata (optional)

Directions

1. I heat the olive oil in a large skillet.

2. I add the halved garlic cloves and red pepper flakes, sautéing just until the garlic becomes fragrant.

3. I stir in the tomato paste and cook it until it darkens slightly.

4. I pour in the tomato puree and half of the broth, then add the dry spaghetti and salt.

5. I simmer the pasta in the sauce, adding more broth as needed, and try not to stir too much so the pasta can char a bit.

6. I let the spaghetti stick to the bottom slightly for that signature smokiness. I might turn it once or twice, but not more.

7. I serve it right from the pan or plate it with a drizzle of olive oil—and if I have burrata, I place it right on top.

Servings And Timing

This recipe serves 4 people. It takes 5 minutes to prep, 10 minutes to cook, and comes together in just 15 minutes total.

Variations

If I don’t have spaghetti, I use linguine as a substitute. I sometimes swap extra virgin olive oil for regular olive oil. For the heat, dried chilis can replace the red pepper flakes. I like using burrata for extra creaminess, but when I don’t have it, buffalo mozzarella, stracciatella, or whole milk ricotta work beautifully too.

Storage/Reheating

I don’t usually make this ahead because the texture is best fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 36 hours. I reheat in the microwave or toss it back in a skillet with a bit of olive oil until warmed through.

FAQs

What Makes Spaghetti All’Assassina Different From Other Pasta Dishes?

The pasta cooks directly in the sauce and chars slightly, giving it a smoky, crispy flavor and texture I can’t get from boiling pasta.

Can I Make This Less Spicy?

Absolutely. I just reduce the red pepper flakes or leave them out altogether if I want a milder version.

Do I Really Need To Let The Pasta Stick To The Pan?

Yes, that’s what gives it the signature “assassin” edge. I let it char just a little for the smoky, almost burnt flavor.

Is Burrata Necessary?

Not at all, but I love how the creaminess of burrata softens the intensity of the spicy tomato sauce. It makes the dish more indulgent.

Can I Use Canned Tomatoes Instead Of Tomato Puree?

Yes, I can blend canned tomatoes into a smooth puree if that’s what I have on hand. It works just fine.

Conclusion

Spaghetti All’Assassina is one of those rebellious recipes I reach for when I want something bold, fast, and unforgettable. The spicy tomato sauce, the crisped pasta edges, and the optional creamy burrata make it a dish with character. Whether I’m making it for a weeknight dinner or to impress someone with something new, this dish always delivers.