Killer spaghetti

- It is not pasta repassed in a pan.... They are not run-of-the-mill spaghetti with tomato sauce.... They require seriousness and devotion...They are

Making spaghetti all’assassina requires patience and bravery—and a blatant disregard of the rules.

Have you ever heard of spaghetti all’assassina – ‘killer spaghetti’? Forget everything you know about cooking pasta! This recipe, shared by chef Roberta d’Elia and invented in Puglia’s capital Bari in the 1960s, treats it in a very different way. Uncooked dry spaghetti is added to a pan with a little tomato sauce and fed splashes of broth – a bit like a risotto – as it fries, crisps up and chars in the sauce. These crispy, smoky bits elevate the flavour into something more exciting and…

Spaghetti all'assassina is a spicy garlicky pasta that's made by cooking pasta directly in a pan until perfectly charred and slightly crisp.

Stephen Cusato 🍽🎥📸 on Instagram: "Spaghetti All’Asassina or Killers spaghetti, also known as spaghetti bruciati is a pasta that breaks so many rules, yet still proves to be insanely delicious. Not boiled in water but cooked like risotto and you allow it to burn, creating deeply rich, caramelized tomato flavor and amazing texture. This is a must try recipe. Full Recipe on YouTube."

Our recipe for Puglia’s spaghetti all’assassina. Burnt, crispy and fiery, this must eat pasta dish from Bari was described by Stanley Tucci as unlike any other.

In spaghetti all'assassina, spaghetti is cooked in a spicy tomato broth in a style similar to risotto and charred in the pan as the broth gets absorbed.

Spaghetti all'assassina, which translates into "killer spaghetti", is one of the most iconic pasta recipes from Bari, the main city in Puglia. Created as a way to re-cycle the sauce left-overs, it is now a lot more than a simple cooking classic!

Puglia's “Killer” Spaghetti - La Cucina Italiana

"Killer" Spaghetti