I showed a few brands and types of Calabrian chiles at the beginning of the video. Keep in mind, you can make this dish with less spice and it will still be great. The burning process and uniqueness of this dish is what makes it special. As always, the full print recipe and ingredients are in the description. If you enjoyed this video, please like and share it!

@Mortadella2009

Жыл бұрын

Wouldn't it be way easier to use a different kind of pasta? I've never tried this recipe but I think one of the hardest part of this recipe is "handling" the spaghetti...I think penne would go great with this recipe...what do you think? Did you ever try this with something other than spaghetti?

@williambowen8385

Жыл бұрын

Can you do a beef tripe in red sauce?

@lemoncake3824

Жыл бұрын

@@Mortadella2009 I've used paccheri with this recipe and found it good. I don't agree with penne. Penne "rigate" is best for creamy sauce or tomato sauce recipes.They are too small and it is annoying to turn them all over on pan.I think penne is thick and takes time to absorb tomato liquid, so I usually use 1.6mm or 1.4mm pasta and I found no problems.

@reachingout9285

Жыл бұрын

make caramelized onions in pan to avoid adding sugar?

@lemoncake3824

Жыл бұрын

@@reachingout9285 I guess you can cook this spaghetti without using onions or sugar. Adding sugar is probably his idea to make the pasta in pan caramelized golden easily and with less labor.

I lost my father when I was 5 years old and whenever I see relationships like you and your son, my heart burst for the happiness you guys share! I have little memories of my father showing me how to put bananas and peanut butter on toast and encouraging me to try the flavors together.

@TeslaArray101

Жыл бұрын

❤️😔 surely he is in a better place.

@dwaynekoblitz6032

11 ай бұрын

Lost mine when I moved out at 17 to get away from my mom. Life man. Excellent comment.

@getgle

7 ай бұрын

I'm gay

@shelahogletree7711

6 ай бұрын

@@getgleI’m straight.

@soulextracter

6 ай бұрын

@@shelahogletree7711 That's brave of you to share! x'D

I love when you explain the secret to a successful result, "know your pan, know your heat source and....PRAY!" LOL

@douglasb9105

Жыл бұрын

Words to live by EVERY time I cook!

@aris1956

Жыл бұрын

And especially with this recipe you have to pray that everything does not burn ! 😉 😊

@freshstrawberries2585

Жыл бұрын

@@douglasb9105 Me too 🍝🍓😇

@jane-cn6nd

Жыл бұрын

​@@aris1956 😬 That's my fear.

"Spaghetti all'Assassina" is a specialty of the Puglia region here in Italy, specifically from the city of Bari. It is not let's say a dish that is part of Italy's national cuisine, but it counts as a very regional dish (as well as many other dishes of Italian cuisine). I found an article in Italian on an Italian site on the Internet, where it is precisely the inventor of this specialty who tells a reporter. (I translated it into English for you). "The truth told by Enzo Francavilla, inventor of spaghetti all'assassina." The birth of this dish dates back to 1967, in my restaurant in Bari. Two gentlemen from northern Italy came in and asked me to prepare a first course for them that was special and very tasty. So I came up with a dish of spaghetti with a tomato sauce and a generous dose of chili, prepared directly in an iron pan. Then I approached them to ask if they liked it, and one of them said to me with satisfaction, "Very good indeed !" Then, surely referring to how much they had enjoyed them but especially the spiciness of the dish, he went on, smiling…"Tu sei un assassino !” (You are an assassin !). So I decided that the perfect name for this dish was indeed "Spaghetti all’assassina” (Assassin's spaghetti).

@littlelamb6804

Жыл бұрын

Graci!! Thanks for info. 😁

@aris1956

Жыл бұрын

@@littlelamb6804 😉👍 Prego ! You are welcome ! Greetings from Italy ! 🇮🇹👋

@lemoncake3824

Жыл бұрын

Who invented this delicious recipe and how many years of history does assassina have? Since last year or more than100 yrs ago?

@aris1956

Жыл бұрын

@@lemoncake3824 Ciao ! I have added to my comment written above, an article found on the Internet on an Italian site, which contains information about this. Take a look at my comment above.

@lemoncake3824

Жыл бұрын

@@aris1956 Tante grazie dal Giappone🗾💚🤍❤. Did you know we usually eat "spaghetti Neapolitan"?This is actually Japanized tomato ketchup spaghetti and not close to all'assasina or any other kinds of real Italian pastas😊🥢.

We make a version of this alot easier. We call it fried spaghetti. Take leftover spaghetti that was mixed with sauce from the night before. We usually chop it all up. Fry it in a med hot cast iron pan in butter. If it. sticks-scrap with spatula and add a little more butter. The bits on spatula spread in pan. Keep heating and flipping, comes out the same. Only thing is you would have to add chillies while cooking.

"It's not that spicy", they said chokingly. LOL, You two are the best! I don't think I've ever seen a kid that young who not only could handle spicy food, but actually liked it. You rock James!

so happy to see how your channel has grown, well deserved

@SipandFeast

Жыл бұрын

Thank you so much.

"I'm from Minnesota. Ketchup is considered spicy."

@saraestaa

Жыл бұрын

😂

Truly love the chilé tutorial before the recipe begins - you are so good to us! Thank you for this timely recipe for winter's end. Next up: anything primavera...

I never knew this had an actual name. Growing up on Long Island we would always fry leftover pasta (that was already tossed with sauce) in butter and oil the next day. I’d add some red chili flakes and it was even better than the night before. 😁

Once again you brought me back to my childhood. We always took any leftover pasta and fried it in a cast iron pan with Olive Oil. It’s delicious. To this day my son takes any pasta, fresh made baked ziti, etc and fry’s it. Keep up your excellent, down to earth techniques and teaching style. Much blessings to You and Your Family.

My grandmother was from Valenzano, a suburb of Bari, but I don't ever remember her making this pasta. But then, my grandfather ruled the roost; grandma made whatever HE wanted. He was from a little village in the Sannio hills about 70 miles from Naples.

@Paulanthny

3 ай бұрын

The dish was created in the ‘60s.

😂 "...know your pan, know your heat, and pray 🙏 " almost made me spit out my drink I laughed so hard.

I have never seen this in my life, I am 76 so thats a long time, but I must try this!!! My mouth was watering, plus think I will love the texture!!!

I've been making this since the recipes started appearing here on KZread about a year ago. So far I've made it about six times, and though it never finishes quite the same each time, I love it. This is a keeper in my house.

I invented this dish myself as a kid and never knew it existed as a real dish. I liked spaghetti almost burnt. Usually I would do it with leftovers instead of cooking it this way, but when I was a teenager if we had spaghetti the night before, for lunch the next day I would throw some in a frying pan with some sauce & red pepper flakes and cook it till it was crispy. Now I find out this is something they actually serve in restaurants.

Thanks for this video! I first learned about assassin's spaghetti a few months ago and I'm excited to try it!

This looks so good, going to try this one out this weekend. Congratulations on 600K subscribers!!

Looks really good, I'll have to try this when I'm cooking for just myself, my elderly mum does not care for spicy foods. James is adorable, he just pops that pepper in and starts chewing, this is really good, it's not spicy, cough, cough.

I love making this dish, adding a bit of basil and some Parmigiano Reggiano helps cut the heat a bit if you put too much heat in my experience

I’ve seen this recipe made before me personally I haven’t made it but I did make a recipe you did with mushrooms, brandy and a few other items over shpagett . That recipe I’ve made 7to10 times I can’t get enough of it. Thank you, Sal

Wonderful memories you're making with your family. I hope to have that kind of relationship with my daughter and my son as well...when they grow a little older. They're still young.

You’re great at what you do, keep up the excellent videos!

Happy you did this recipe man, can’t wait to try it out!

Thank you for sharing this video and information!

Reminds me of the baked leftover spaghetti my grandmother used to make. Would pureeing a can of Cento San Marzano tomatoes be a comparable substitute for the Possata? I live in a small town with limited grocery options. Famous last words: "IT'S NOT HOT" cough cough!!!

Oh man, this looks delicious! Can't wait to try this super unique technique!

I was just telling my co-workers about a crispy pasta dish (we were discussing the crispy-bottom rice dish), but I couldn't remember the name (did I ever know?), so, of course they didn't believe me. This is exactly what I was trying to remember. Thank you.

Love your channel…you and your family are great

These videos are straight-up Dad Goals. Also: ever since I discovered Calabrian chiles about a year and a half ago, I put them in almost everything. Sooooo delicious!

I make this different variant of spaghetti when I get bored of boiled pasta. Pasta absorbs tomato, and I always enjoy the smell of fried wheat. It takes a little longer to cook all'assassina and the places get dirty around the pan, but the taste is really addictive😋.Jim's instructions for this recipe seems perfect. I've watched many assassinas in other videos on youtube and now it's very nice to see Jim finally did it for us. Thank you so much🙏.

I love this dish. Not only because it's delicious, but because there's something comforting about cooking a dish in which "burnt" is a good thing. 🙂

I love Pasta All'Assassina! I laughed hard at the end when James realized how spicy the peppers creep up. Too funny!!

Fun video, going to try this soon. Love that your son comes in at the end and gives your critique and I like that he got overwhelmed by the pepper at the end too. That was fun.👌

That looks soooo good to me!!! Gonna have to try it!!!

So glad youre getting up to a respectable sub count. Love your style. Love the channel.

I LOVE spicy food, food with flavor, not just heat. Thanks for this lovely dish!

Great to see your version of this!

Great looking dish, thanks for sharing.

I've been checking out different pasta assina recipes. I'll give this one a try. A 14 inch cast iron pan! Dang that's where those pull-ups come in handy!!!!!

I was stationed in San Vito, Italy, in the early 90's, which was south of Bari, in the Navy. The southern Italian, spicy dishes were great. I've made my own version of Penne al'Arrabiatta, and it's come out great, and now I'm going to have to make this dish, as well. Thank you for the wonderful video!

Yummy ❤ thank you for sharing your recipe ❤

The one we've been waiting for!

"It's not that spicey....cough! cough!" 🤣 Priceless.

Good Morning! I enjoyed learning about the different peppers and while watching I was saying to myself Mr James The young taste tester mouth is going to be on fire! Very interesting that the heat level was alright. Showing ingredients is helpful. Thank You lovely family.

Haven’t watched you in ages man. Good to finally catch u again

i made this once. it was really really good. tbh i do not know why i did not make it again since. well, i definitely will now. thanks for reminding 😊

hello, this is perfect timing. spicey foods help if you got sinus issues. I look forward to trying this one out ~ cheers from Canada ~

I'm pretty convinced this dish started out as a "what-to-do-with-leftover-spaghetti" invention whatever the stories say.

*Very interesting recipe!* 😊

"SPICEY" is very subjective. I could see this turning out a little different every time it's made. I WILL try it!👍👍

@aris1956

Жыл бұрын

Very subjective in fact ! What for example for me, who really loves spicy, is just a little bit spicy, often for example for some women is instead very spicy.

Great video, have some Calabrian chilis in the fridge now, need to try them in this. Your comment about not using bronze die pasta, found some at that fine food store Target the other day in their pasta isle. Had to get some and try it out, sad to say it was really good pasta and not expensive. So much for shopping at an Italian grocer

Omg congrats on 600k subs !! ❤❤ hope you and your family are doing well

@SipandFeast

Жыл бұрын

Thank you so much!

“Make sure you wear a red shirt when you cook this!”

Ive never had this, but it looks so good! Must make! Omg..James wants it a little more spicy! You've raised him right😅🥵😘♥️

This recipe was made for me! I will add thai chili and a bit of ghost pepper.. Thanks guys! Side note, generally dry pepper is hotter than fresh, a few exceptions to that... also hot and flavour should decide pepper choices.. Some pepper is very hot, but no flavour, so getting the right combo can sometimes be trickey! I add sugar to anything tomato to smooth the acid content. side note- I have been told that adding a small amount of coffee to a tomato mixture helps with acid reflux for those prone to it... Great video, special thanks to today's tester!

@davy1972

Жыл бұрын

🔥

This is pretty much like when my grandma had leftover spaghetti dry out then add some cheese and bake it the noodles do get crispy ,this video sent me in a trip down memory lane ... definitely going to make this .

James is my favorite ❤It's not even spicy... It comes up on you... cough cough 😂. Great video guys. ❤

Very cool recipe! Thank you for making this video. I believe I have most of the ingredients and I can make your version on Saturday night. I do want to find the tomato sauce you used because I am not familiar with the brand. 9/10 is a decent score and I find it humorous he wanted it spicier! Ballsy!

I've never heard of this, but I'd definitely try it.

Had this twice in Bari a few months ago…amazingly delicious

I'm down here in Alabama. Hence the reason I play all your videos on 0.75 speed! Love all that you produce for us! Thank you and your family for putting up with ridiculous comments like this!♥🍲

I came across a similar recipe a year or so ago, and this is my favourite way to have Spaghetti now :)

Just wanted to say your thumbnails are on another level!

never heard of this but looks like it came out pretty nice

I've made this twice. It's my new favorite recipe for spaghetti. What I like most is the flavor is absorbed into the pasta instead of coating it. I changed a couple of things to fit our needs. First I like to use the thin spaghetti sometimes called spaghettini, it's just a little thinner than regular. I used a whole bulb of garlic and I smashed the individual cloves and cut into smaller pieces if they are big. I used about 8 cherry peppers, roughly chopped. I didn't remove the garlic, only pushed it to the side and placed it on the cooking spaghetti. By the time the dish was finished the garlic was cooked through and not burned. Since my son likes saucy I added a little extra water to the broth and since the bottle of puree is 24 ounces I added all but 1 cup to the broth. I also added a little Asian chilli garlic sauce to broth and frying sauce to make it spicier. Thanks for the recipe 😘

That looks pretty interesting I’ll give it a go

I started cooking this regularly last year, when a friend shared his recipe with me. The way that recipe does it practically must be done in a non-stick pan because it requires you to turn heat all the way up and burn the spaghetti for an extra 3-4 minutes at the end. This adds a lot of crispy charred noodles which I personally love.

Thank you so much for giving the ingrediens in grams as well, so much easyer for us "metrics" to read:-) Sure will try this one, looks delicious!

Ciao, my father was originated from around this area in puglia, near taranto..such a beautiful area and culture..many greetings from Brunswick in Germany and please stay safe 🙂

Im going to Bari next month to visit the family home town, will look for this dish when we are eating out

🇨🇦🇨🇦 I have tried this once from another recipe and now I’m going to try yours. Your recipes are always very good and my go to when I want to try something easy and delicious. I make a family version of Mac and Cheese with tomatoes and my father always put sugar in the tomatoes to balance the acidity and my mom with spaghetti sauce and even with chili. 🇨🇦🇨🇦

@GolDreadLocks

Жыл бұрын

So true!

This dish is amazing! I make it with jalapenos and throw in some meatballs or ground beef - it's become the default way I make spaghetti

Love me some assasins pasta 😋 thats the nickname for it from what i hear

I've made this a few times and I've decided that this is the only way I make spaghetti now. I used a substitute for the Calabrian chili recently, the jar of Sichuan chili oil sitting in my fridge. The Calabrian chili adds brightness, but the chili oil is smoky and nutty and savory, and happens to go well in this dish. Highly recommended.

Haha those last few seconds, dude 🤣🤣 "...it IS spicy!"

I made this off the back of Adam Ragusea's video a few months back. It's SO good.

Trader joes has like a calabrian chili mix next to the pasta sauce I got some and add it to my tomato sauce

@Amandahugginkizz

Жыл бұрын

I saw thats what you had after, I eat hot stuff all the time, and even to me that ish is hot lol

Yesterday i made a steak with french style mushroomsaus, basicly your steak du poivre & beef troganoff recepies combined. It was delicious, perfect and on the first try, all fresh ingredients and a bit of rum. For just over 13,=eur its great to eat like a king for a mere-mortal pricing.

Great recipe can't wait to try it. Many cultures ad a little salt and sugar to any tomato dish, Italian, French, and Indian

I used to really hate italian people but you have helped me warm up to them...thank you

I broke up a couple Italian sausages, and cooked them, then added to my broth. Very tasty!

Love ❤️ your show. My Dad used to make fried spaghetti 😂

Made this with bronze extruded pasta. I'm not sure if it released "too much" starch but it was the richest creamiest past sauce ever! In fact I had to dilute it with a bit of the reserve sauce. Estremamente fantastico!!!

what is alredy really nice if you put a big glug of white wine right to the end.

thanks again!! :)

I have to try this🌶️🇮🇹

I’m going to try this, it looks good. I got several laughs, between your endorsement and the ending 😂

Great video. Great Dad. Have to do this with super hot peppers with my son lolol

So funny! “Yeah… it is spicy.” And, “Know your pan, know your heat source… and pray.” SO FUNNY! The recipe sounds delicious, BTW!

I heard "don't be the turd" as the first line about the jars of spicy guys, and then realized deterred, deterred. This sounds delicious!

Trader Joe's Italian Bamba peppers are my new favorite condiment. So happy to have a recipe to use them for.

Please stop posting so many incredible recipes!!!! I binge watch all of them, make most of the dishes you show and have gained 12 lbs! It's easier blaming you than my lack of will power! Love this channel!

Hmmm ... I have to try it ..!!

You crack me up hahaha this is interesting what color shirt should I wear I’m making pasta fazoollll 😂😂😂 I literally make it once a month since I found your recipe I don’t use pancetta and I use veggie stock I make it my own can’t wait to see James reaction

عشقي الباستا 😋

Looking for the stove you are using -- where in your store is it listed?

Jim, I'd love to see you make one of my favorite pastas---cacio e pepe. It's simple but sophisticated, and depends so much on technique. Emulsification, boiling the pasta in less water to make the water starchier for the emulsion . . . I hope you do it soon!

@SipandFeast

Жыл бұрын

Hi Julie, I do have a video up for cacio e pepe (it's one of my earliest videos) as well as a cacio e pepe recipe on my website.

@juliefordyce7372

Жыл бұрын

@@SipandFeast Good to know! I'll look for it. Thank you--I love your shows.

The delayed response. "aaaah!!! Cough, cough!" LOL! My Dad would have looooooved this dish.

My Favorite spaghetti dish, growing up in the South spicy food is apart of southern culture. This one of few Italian dish's that really brings the heat.... only wish it could be hotter