My grandmother is a north african jew but she grew up in Italie. Growing up she made the greatest spaghetti but refused to tell anyone how she made it and said she was taking it to her grave. Well your video inspired me to make your recipe today and I didn't quite burn it as much as you did and I can tell you will confidence that this is her spaghetti. Thank you so much for resolving a family mystery and allowing me to relive in a childhood favourite that I have no eaten in nearly 30 years. Just amazing.

@kamaldaud2782

3 ай бұрын

Wonder why your grandmother hid the secret.

@Cyril29a

3 ай бұрын

She shared all her other recopies but held this one back. She was a great lady who took wonderful care of her family. I am happy to indulge her this one truly personal treasure. 9 children and 16 grand children... she earned it@@kamaldaud2782

@MrJhchrist

3 ай бұрын

@@kamaldaud2782 She was an assassin who worked for the KGB but didn't want anybody to blow her cover so it was just one of many secrets she took to her grave.

@Cyril29a

3 ай бұрын

@@MrJhchristMosad, not KGB But serioulsy she had 9 kids and 19 grandchildren. She was a wonderful caregiver and deserved to have some things to herself, she shared and gave everything else.

@Cyril29a

3 ай бұрын

@@jetjaguar9298What is it with mu5lim5 not understanding the concept of choice an private property. Go hug your wide, she won't be 11 years old forever

monstrous amount of tomato for such a small portion of noodles. I bet that is some of the most insane tasting tomato sauce you've ever had.

@constantinosstylianou

3 ай бұрын

That's exactly how they taste. The pasta consistency is also different from normal dishes, because of the toasting, so it's like a deeply savoury tomato candy pasta!

@randybookman

3 ай бұрын

Monstrous amount of salt for anyone

@peterhuston7888

3 ай бұрын

That's exactly why it tastes so great

@androvox5089

3 ай бұрын

@@randybookmanyeah you’re not using enough then. This is not a lot of salt lol

@awightman1221

3 ай бұрын

that was like a teaspoon@@randybookman

We burn noodles on purpose?! I’ll tell my wife , she’ll be thrilled

@tejay9416

Ай бұрын

😂😂😂😂😂😂😂 I heard Al Bundy!!!! 😭😂😂

@wyodrifter5539

22 күн бұрын

Hilarious

@modernblue24

20 күн бұрын

Anybody tried to fry it using the leftover spaghetti with eggs for a morning breakfast?

This is not the traditional method but I think it probably works better. Traditionally we put the passata in the pan first with the chili and then layer the spaghetti in. The broth is just water with some passata or more commonly tomato paste (concentrato). This seems like a smarter way to get more flavour in, by having a more flavourful weekday sauce as the base and adding just water on top of it for the risottatura. Love it, and as always, you have found a way to take a classic and make small tweaks to improve it while still maintaining authenticity and respect for tradition. Bravissimo.

@emilio4769

2 ай бұрын

What if it doesnt fit on the pan, can you break the pasta? Lol

@frankfurter7260

2 ай бұрын

Breaking pasta is a serious crime in Italy. If you are based outside of Italy you may do what you want with your pasta.

@rdu239

2 ай бұрын

is he using simply tomato paste in that bottle? or a tomato sauce?

@puritech1609

2 ай бұрын

@@rdu239 It's tomato passata. It's a middle ground between tomato paste and crushed tomatoes. It should be available in most supermarkets.

@puritech1609

2 ай бұрын

@@emilio4769 Yes. It makes no difference to taste. The reason spaghetti is not broken is that it makes it slightly more difficult to control in cooking, and also more difficult to wrap around a fork when eating. Just don't do it within the vicinity of an Italian or you may lose your life.

you're so good at explaining how and why you make your recipe that way. i've never really been too big on this dish, but after watching you make it properly im craving this rn.

I made this for the first time a few months ago and it was really good! I had some doubts as to whether I could pull it off in a home kitchen, but it was fairly straightforward. The 2 most important things to know are that 1) you need a deep enough pan for all the splattering that will happen, and 2) like risotto you really can't take your eye off it for too long, and at the end not at all. The intense, deep, charred tomato flavor is really something to experience.

I really got into making this last summer. It's SO GOOD! Definitely one of my favorite pasta dishes.

This is one of my favorite pasta recipies, so I can't wait to try it with some technique adjustments based on the video.

I was told the reason to not use a bronze-mold pasta is the starch. Using a high starch pasta will make it all pasty, which is what you don't want.

@saltedllama2759

3 ай бұрын

Eh, he used plenty of sauce and water, so that wasn't going to be a problem. Better pasta is worth the extra work.

@katrinat.3032

3 ай бұрын

@Kevin. Thank you for the information.

@samuelgustafsson2322

3 ай бұрын

I was confused with your comment at first but you are correct imho. When you make a dish like this one or a one pot tiktok pasta it tends to be to "pastry" even with none bronze cheap pasta as well.

@xiaocaomei3438

3 ай бұрын

@@saltedllama2759 Spoken like someone who has never cooked this dish before. What kind of twisted logic are you using? If the dish gets cooked with bronze die pasta instead, the final product will become a lot more pasty like goo. Go ahead if you want to cook tomato pudding with crispy spaghetti but stop spreading bullshit.

@xiaocaomei3438

3 ай бұрын

@@samuelgustafsson2322The difference is the bronze die pasta comes with starch coated which makes it a lot harder to toast. You want to toast the pasta not the starch coat.

I absolutely LOVE watching you cook. Every video is chock full of technique, is well paced and well versed. DEFINITELY NOT just another cooking show. Thank you for being you ❤️

Big bro is the only one bringing ahthentic italian dishes, big ups from Bologna🙌

I just love your show and your vibe…. It’s obvious that you are a great chef and wonderful, fun person…. Thank you so much !

Had this twice in Bari last June. Have made it three times since returning home. Fantastic

Man you're good! This looks rich and tasty. Thank you!

Always good to see you pop up in my feed

Awesome. Definitely trying this, thanks. Italian dishes are so easy to make and taste so good!

Looks so good. Love it

I've had this video as a favourite for ages but only tried it out just now.....wow! Perfectly balanced sweetness and tartness from the tomatoes with a perfect kick from the chillies. Goes so well with red wine!

Love your work bro. Keep it up.

Thank you again . I enjoy your channel and learn a lot. You do a great job.

Amazing! Just made it and it's the best ever.

This reminds me of when my mom would reheat pasta in a frying pan (she refused to use a microwave) I liked when it would caramelize and get a little burnt. Can't wait to try this!!!!

@jeanniebrooks

2 ай бұрын

Me too! This will take longer, but Stephen’s the technique guy. He makes everything to next level!

Fascinating! Never tried frying pasta before, gonna try it

Very nice! Thank you for sharing.

I tried this, it was better than I expected, not just sauce and pasta, added some Parmesan later, but oddly didn't really need it. Very rich, will do again.

Just cooked it - amazing! Last year in Bari i ate the dish and didn‘t realize its spaghetti all'assassina. Brings back memories, thank you 😍

Dope!! Can't wait to make!

Woah what a wild dish! I can't wait to try it out this weekend.

Bravo Stephen Cusato for your deep and accurate explanation on the history & science of pasta al'assasina. This is the most comprehensive cooking video on Italian cuisine besides Italia Squisita🍝

Definitely trying this!

I would definitely like this, have never heard of it though. Love almost anything caramelized. Seems so simple but there is so much technique and timing that goes into this. I'll try it.

love the delivery of this video

That looks incredible!

I've made this often in the last year and found the need for patience as the sauce cooks down to the char level. It's not unusual for it to take 45 minutes but it's well worth it.

@InnuendoXP

3 ай бұрын

Probably the reason the myth of its creation is a pan forgotten on the stove while being preoccupied with other things.

@jeanniebrooks

2 ай бұрын

Did you use Chef John’s recipe? I’ve been meaning to try it for a long while.

Sir, yet again, I gotta say thanks and give you props. Made this tonight with chicken & bacon - it was BANGIN'! If I made this for me on a date night, I'd totally break me OFF after dinner. This was fire, thanks for another hittin' recipe that was manageable (effort/ingredients wise) and delicious! 🤤❤️🙏

Nice Pasta Dish!

This looks amazing, ill have to try one day

Just tried following this recipe. Turned out great. Super strong flavor. Makes more than you think it will at 120g.

Cogratz!!! You are - as far as I looked - the first person on the I-net, who does it right and let the pasta at least pre-toast in in the olive oliveoil with the garlic BEFORE adding the the tomato stock. THX!!

Yo ur skills are outta this world!!!

Been wanting to try this for a while--this might take me over the edge

OMG. This looks amazing. ❤

Love your content 😊😊

With the way you were describing it…I swear I thought I smelled something 😂🤤 thank you for sharing

This is delicious. Came out perfect. The flavor was incredible. I have two go-to pasta dishes. Now I have 3. I also watched a couple other methods of this by other chefs. Sonny’s version is the one ya want and the easiest to follow imo.

looks and sounds amazing, always wanted to try it, will give it a go today! btw, the recipe link in the description links to the Rice Cakes recipe, dont know if thats intentional 😅

I love when the food has a little burn!

Wow looks so good😊

Omg I'm gonna totally make that today!!!!!!

I made this after seeing a l'assassina video, the resto in italy that specializes in this method. so amazing.

one of my favorite dishes ever, a must try if you like spaghetti and spice

That sounds amazing!!! I’ve never had it before, but what comes to mind is the corner of a good lasagna. It’s my favorite part. Especially when it’s gets a little burnt.

I tried it a couple of times after seeing the video about the guy in Italy, it's so good ^^ happy to see the recipe in here as well ❤

I made this for breakfast this morning; it was FIRE!!!!!

Ur my favorite pasta chef. I made ur roasted peppers sauce on Sunday and ur carbonerra for the 5th time last night. I've wanted to try this diah for a year. I'll.make it later this week. Thanks

❤ I tried it out! Very fun dish to cook. Mastery may tak a few iteration🍝

I grew up in Italy and never heard about this pasta until a couple of years ago, when it started appearing on various media platforms. I have been skeptical ever sjnce, as I’m not a big fan of tomato sauce pasta, but I just made it and it’s amazing. Will be one of my favorites moving forward.

Looks good, Stephen 👍

i do this with regular leftover spaghetti with ground beef when i heat it on the pan and it gets toasty and crusty fried...its really delicious...😋😋😍😍hi Stephen i am a new subscriber and i love your channel that i found when i was looking for an easy way to make carbonara...thanks for the best instructions on cooking👍👍🙏🙏

@JackBurton77777

2 ай бұрын

I always make extra Mac an cheese and extra potatoes so I can fry the leftovers up with onion and jalapeno. So much better than regular hash browns.😀 I just had leftover spaghetti yesterday, oh well I know what I'm doing next time.

My dad does this with his sauce, a lot of tomato paste, whole tomato, boils big pots of sauce and then stores it. Good stuff.

That looks incredible.

Gonna try this one next weekend

Your pasta looks amazing dude 👍

This looks absolutely wild in the best way!!

This looks very good. I have not seen this dish before

Interesting.... Good to see you back

I've tried this a few times. It takes a lot of work (during cooking and cleaning up after) but is worth it.

That looks so good

@notanothercookingshow happy you’re upgrading this recipe with a stainless pan. I’ve seen it done with nonstick and that never works right but that’s true for most traditionally inspired recipes

Why can I taste this through the screen? Looks absolutely delicious!

Thank you, Steve! That is one of my all-time favorite pasta dishes ... I make your weekday sauce but put in a healthy amount of Calabrian pepper, so it's nice ad spicy!

I reheated some spaghetti on a cook stove the other night and accidently did this, amazing

Fav cooking show on KZread

I love the angry sauce (arribiatta) from your recipes. It is my favorite. Now I’m ready to try the assassin sauce! Do you have a “hide the body” sauce recipe coming up. I might need it. 😂😂😂

@bimbettocavallo

3 ай бұрын

Technically there’s no “assassin sauce” as it’s the cooking method that makes it such

@rebel4466

3 ай бұрын

Then don't look into puttanesca lol

Wow. Revolutionary.

very good easy to follow diresction ❤

Ty for this. and your stove rocks!

To simplify: seentially just cook it well done. This looks so good

This looks amazing. Growing up, my mom would take leftover pasta with tomato sauce and pan fry it the next day, adding some chili flakes, making it a crunchy spicy pasta. It was great! This reminds me a bit of that. Will definitely be trying this!

@jeanniebrooks

2 ай бұрын

I’m going to try your mom’s method! Not Italian so I didn’t grow up with leftover reheated spaghetti + sauce, but it always seemed appealing.

@smellypatel5272

2 ай бұрын

Lol you're better at spreading the Iegs than you ever will be at cooking

@NN-sp9tu

2 ай бұрын

@@smellypatel5272 Cringe

I always used to love cooking leftover pasta in a frying pan with lots of butter and get it nice and caramelized.

Looks GREAT. The link is taking me to the wrong recipe, though, and I'm having trouble finding it on the website.

This is a true Italian secret! My mom made this for me all the time with left over pasta to make it brand new I love to see it

This is similar to a Spanish dish my grandmother used to cook called Fideo. The only difference is she added just a pinch of Beef Bouillon and Saffron if you wanted to be extra fancy. She always had some ready for us grandkids after school. 😊

this is the Detroit Pizza of pasta dishes. crunchy and tasty for all the right reasons.

Dude its actually not bad i can vouche for this

I don’t know whether the science supports it but the reason they recommend not using bronze extruded pasta is it releases more starch than the teflon stuff which additional starch supposedly interferes with the browning of the spaghetti.

the legend has returned

Wow, this blows me away, something I honestly haven't seen before on YT. Well, apart from the ridiculous "food hacks" and I-dare-you-eat-this dishes. Also...no cheese!! This looks fantastic...and a little intimidating to make!

As an italian, top quality ingredients! Well done my little Mario Rossi!

Thats awesome

Love the assassin's pasta 🍝🍝🍝 sweet spicy caramelized tomato sauce very deep and rustic flavor ❤ thanks 😊😊

The crispiness is like Persian tadig pasta (makaroni) 😍

Fascinating. Spaghetti al asassina is mostly described as a spicy weekday sauce here in Germany. I had no idea how it is done properly. I'm surely gonna give it a try.

@dieterbo

3 ай бұрын

Ich wette wir sind in derselben facebook gruppe. Ich wunder mich jedes mal wenn jemand das gericht postet. Hab mich aber nie getraut etwas zu sagen 😁 die spaghetti sind da nie verbrannt.

Still the coolest outro of any cooking channel on YT.

I tried it. Don't get me wrong, it's delicious, but the slight bitterness due to the char aftertaste doesn't bode well for me.

I so want to do this. A keeper for sure. Got all the ingredients (except the fresh basil, but no problem). What's the problem with cast iron, though? I have the stainless pans to do it without that, but I think this would benefit the cast iron even more.

I remember making this in my 20s when I was high AF and wasn't paying attention! I ate it anyway topping it with butter and red pepper. I remember that it tasted pretty damn good and thought I invented a beer way of cooking spaghetti. Yours looked a little better managed and nicely done. So now that those days are over I'll give this a twirl!

The result looks similar to how mine looks, except that I bake the sauce in the oven to reduce and caramelize it. Props for showing the garlic sauteed pasta and the stove top reduction. 😋

Man tried this, but had to use a cast iron because of the other pans where not big enough. Like a angel pisses over my tongue, this is superb!!!!

So much work but looks so freaking good