"Pasta alla Assassina" is not a traditional or widely recognized recipe in Italian cuisine. It seems to be a fictional or creative name rather than a standard dish. However, one could imagine a dish with such a name might include pasta prepared in a manner that's exceptionally flavorful or spicy.
Experiment with different types of hot peppers and add as much heat as you can take
Ingredients:
- 1 pound of spaghetti, a cheap brand, works best
- 4 cloves of whole garlic
- Extra Virgin Olive Oil
- 24 ounces Passata or Tomato Puree
- 4 ounces tomato paste
- 1 tablespoon Calabrian chili peppers (adjust to taste for spice)
- Salt and black pepper to taste
- Olive oil for cooking
- Grated Parmesan cheese for garnish (optional)
Instructions:
Bring 4 cups of water to boil in a large pot.
Once boiling, add the tomato passata or puree to the pot with salt (for your taste) and 1 tablespoon of sugar. Bring to a boil and let simmer.
Coat the bottom with extra virgin olive oil in a cast iron skillet or large steel pan.
Bring the pan up to high heat. Once hot, add the garlic and the hot pepper to the olive oil and cook until the garlic turns golden.
Add the 1/2 cup tomato passata or puree to the pan and cook for 2-3 minutes while stirring to help reduce the sauce.
Keep the pan on high heat and let the sauce create bubbles.
Add the spaghetti into the pan by putting it down in a flat, even layer and begin to push the sauce on top of the pasta and cook for about 4 minutes.
Flip over your pasta to start cooking the other side.
Next, slowly add the tomato stock, but don’t move the pasta. Let it sink flat in the pan and cook.
Stir the pasta around in the pan and continue to cook as the pasta continues to absorb the sauce.
Let the spaghetti cook for 1-2 minutes without much sauce in the pan to help the pasta get crispy.
Then, continue to add in the tomato stock sauce. The pasta should be cooked for 8-10 minutes from when it is in the pan.
Stir the pasta and spread it around the pan so it starts to toast and get a little extra crunchiness.
You are ready to eat!
Products I used in this recipe
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Cobram Estate EVOO amzn.to/3HdILq1
Crushed Calabrian Chili Pepper amzn.to/47u1acH
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Caraway Ceramic Cookware Set amzn.to/4aPpF74
Robyn Cavallaro
Florida Realty Investments
robyn@robyncavallaro.com
352-901-0838
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