How to Make SPAGHETTI ALL' ASSASSINA Like an Italian

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Bring 1 litre (4 cups) of water to a boil in a large pot.
2. Once boiling, add the tomato concentrate and cook for less than 10 minutes, then take it off the heat and set aside.
3. Cut the chillies into thin strips and finely chop the garlic.
4. In a cast iron or large steel pan, add about 10 to 15 tablespoons of extra virgin olive oil and heat over high heat.
5. Once hot, add the garlic and chilli and cook for 20 seconds.
6. Add the tomato passata and cook 2 to 3 minutes, stirring to reduce the sauce, keeping the heat high so it bubbles.
7. Lay the spaghetti in the pan in a flat, even layer, push the sauce over the pasta and cook for about 4 minutes.
8. Turn the pasta over to cook the other side.
9. Slowly add the sauce from the tomato concentrate and water to the pan without moving the pasta, letting it sink flat, and cook.
10. Season with a little rock salt and a generous amount of pepper, periodically pushing the sauce back over the pasta as it cooks.
11. Push the pasta closer together and keep cooking as it absorbs the sauce.
12. Cook 1 to 2 minutes with little sauce in the pan so the pasta crisps.
13. Add more of the tomato concentrate sauce. Cook for a maximum of 8 to 10 minutes from when the pasta went into the pan.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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