Spaghetti all'assassina (fried pasta, kinda)
Spaghetti all'assassina (fried pasta, kinda) is a medium Italian recipe that serves 2. 650 calories per serving. Recipe by Adam Ragusea on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $4.97 total, $2.49 per serving
Ingredients
- 2 pieces Serrano Chili (charred and quick pickled; use small mild chilies if preferred)
- 1 pinch Granulated Sugar (for quick pickle brine)
- 1 pinch Kosher Salt (for quick pickle brine and seasoning)
- 1 tablespoon White Vinegar (any type works for quick pickles)
- 2 pieces Jalapeno Pepper (sliced thick; remove white pith for milder heat)
- 4 cloves Garlic (coarsely chopped; will break down during cooking)
- 10 oz Grape or Cherry Tomatoes (fresh, pureed smooth; about one 283 g container)
- 10 oz Water (to dilute tomatoes into a broth)
- 2 tablespoons Extra Virgin Olive Oil (generous film for frying)
- 1 tablespoon Tomato Paste (adds concentrated tomato flavor)
- 0.5 lb Spaghetti (cheap, smooth‑surfaced pasta; broken into pieces)
- handful leaves Fresh Basil Leaves (torn just before serving)
- 2 tablespoons Dry White Wine (optional, to loosen sauce at the end)
Instructions
Make Quick Pickled Chili Garnish
Combine a pinch of sugar, a pinch of salt, and a tablespoon of vinegar in a small bowl. Char the serrano chilies over an open flame until the skins are blackened, then plunge them into the brine and set aside.
Time: PT5M
Prep Peppers and Garlic
Slice the jalapenos into thick rounds (remove the white pith if you prefer less heat) and coarsely chop the garlic cloves.
Time: PT3M
Puree Tomatoes and Make Broth
Puree the grape/cherry tomatoes until smooth. Add an equal volume of water and a pinch of salt to create a thin tomato broth.
Time: PT5M
Sauté Aromatics
Heat the non‑stick skillet over medium‑high heat, add a generous film of olive oil, then toss in the garlic, jalapeno slices, and a squeeze of tomato paste. Stir for a minute until fragrant.
Time: PT3M
Temperature: medium‑high heat
Add Pasta and First Broth Layer
Break the dry spaghetti in half and lay the pieces in the pan. Pour a thin layer of the tomato broth so the noodles are just covered, then let it sit until the bottom starts to brown.
Time: PT2M
Temperature: medium‑high heat
Fry and Gradually Add Broth
Allow the bottom layer to turn deep golden brown (not black). Add another splash of broth, stir to coat the noodles, and repeat the process—adding broth every few minutes—until the pasta is al dente and the pan is mostly dry. This mimics a risotto technique and creates a crispy crust.
Time: PT20M
Temperature: medium‑high heat
Finish the Sauce
Season with a final pinch of salt, stir in torn basil leaves, and splash in the white wine (if using) to loosen the sauce just before plating.
Time: PT3M
Plate and Garnish
Use tongs to transfer the fried spaghetti to a serving plate. Top with the charred pickled chilies for a smoky, tangy bite.
Time: PT2M
Nutrition Facts
- Calories
- 650
- Protein
- 20 g
- Carbohydrates
- 90 g
- Fat
- 20 g
- Fiber
- 5 g
Dietary info: vegetarian, vegan (if wine is omitted)
Allergens: wheat (gluten)
Ingredient Substitutions
- Instead of Serrano Chili: small hot peppers, jalapeno, bird's eye chili
- Instead of Kosher Salt: sea salt
- Instead of White Vinegar: apple cider vinegar, red wine vinegar
- Instead of Jalapeno Pepper: serrano pepper, fresh red chili
- Instead of Garlic: garlic powder (1 tsp), shallots (2 medium)
- Instead of Grape or Cherry Tomatoes: canned diced tomatoes (drained), tomato puree
- Instead of Water: vegetable broth, white wine (for extra flavor)
- Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
- Instead of Tomato Paste: sun‑dried tomato puree, ketchup (1 tsp)
- Instead of Spaghetti: linguine, fettuccine
- Instead of Fresh Basil Leaves: flat‑leaf parsley, oregano
- Instead of Dry White Wine: vegetable broth, water with a splash of lemon juice
Equipment Needed
- Tongs
- Gas Burner (or electric stove)
- 10‑inch Non‑Stick Skillet
- Food Processor or Blender
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Small Bowl
- Serving Plate
Critical Steps — Do Not Skip
- Char the chilies until blackened before pickling.
- Break the dry spaghetti and nest it in the pan so it cooks evenly.
- Gradually add tomato broth while allowing the bottom layer to brown, mimicking a risotto technique.
- Finish with fresh basil and optional wine to balance the thickened sauce.
Chef Tips from the Video
- Use inexpensive, smooth‑surface spaghetti; the rough bronze‑cut varieties release too much starch and prevent a good crust.
- Break the dry spaghetti before adding it so the strands nestle together and cook evenly.
- A non‑stick pan is essential – stainless steel will cause the crust to stick.
Troubleshooting
Pasta sticks to the pan and burns.
Make sure the skillet is well‑oiled and add broth sooner; lower the heat slightly if the crust darkens too fast.
The sauce is too dry before the pasta is cooked.
Add additional water or wine in small increments while stirring.
Pasta is undercooked (too firm).
Continue adding broth and cooking a few more minutes; cover the pan briefly to trap steam.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat gently in a skillet with a splash of water.
Freezer: Not recommended – the texture of the fried pasta degrades after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The quick‑pickled chilies can be prepared up to 24 hours in advance.
- Puree the tomatoes and store the broth in the fridge for up to 2 days.
Frequently Asked Questions
What is the cultural significance and history of Spaghetti al Assassina in Bari, Italy?
Spaghetti al Assassina is a traditional pasta from Bari in southeast Italy. The name means “female assassin” and refers to the dish’s bold, almost “dangerous” flavor that comes from frying the noodles until they develop a deep, caramelized crust.
What are the traditional regional variations of Spaghetti al Assassina in Apulian cuisine?
In Apulia the classic version uses cheap, smooth spaghetti, fresh grape tomatoes, and a generous amount of olive oil. Some families add anchovies or a splash of local white wine, while others keep it simple with just garlic, chili, and basil.
How is Spaghetti al Assassina traditionally served in Bari?
It is typically plated hot straight from the pan, topped with a few charred pickled chilies for contrast, and finished with fresh basil leaves. The dish is often enjoyed as a hearty lunch or dinner with a glass of local white wine.
What occasions or celebrations feature Spaghetti al Assassina in Italian culture?
While not tied to a specific holiday, Spaghetti al Assassina is a popular comfort food for family gatherings and casual weekend meals in Bari. Its bold flavor makes it a favorite for festive evenings when a simple yet impressive dish is desired.
What authentic ingredients are essential for Spaghetti al Assassina versus acceptable substitutes?
Authentic ingredients include cheap smooth‑surface spaghetti, fresh grape or cherry tomatoes, extra‑virgin olive oil, garlic, and small hot chilies. Substitutes can be canned tomato puree, regular spaghetti, or a splash of white wine, but the texture and flavor will shift slightly.
What other Apulian dishes pair well with Spaghetti al Assassina?
Pair it with a simple green salad dressed with lemon and olive oil, grilled vegetables, or a side of roasted eggplant. A crisp white wine such as Falanghina from the region also complements the dish nicely.
What are the most common mistakes to avoid when making Spaghetti al Assassina?
Common errors include using a stainless‑steel pan (the noodles will stick), adding too much broth at once (the crust won’t form), and over‑cooking the garlic (it becomes bitter). Keep the heat medium‑high, add broth gradually, and use a well‑oiled non‑stick skillet.
Why does this Spaghetti al Assassina recipe use a gradual broth‑addition technique instead of boiling the pasta separately?
Adding broth gradually lets the spaghetti absorb flavor directly and develop a caramelized crust, similar to risotto. Boiling the pasta separately would dilute the tomato‑oil mixture and prevent the characteristic crunchy bottom.
Can I make Spaghetti al Assassina ahead of time and how should I store it?
Yes, you can prepare the quick‑pickled chilies and puree the tomatoes ahead. Store the cooked pasta in an airtight container in the refrigerator for up to 2 days and reheat in a skillet with a splash of water to revive the crust.
What texture and appearance should I look for when frying the spaghetti for Spaghetti al Assassina?
The bottom layer should turn a deep golden‑brown, almost caramelized, while the rest of the noodles remain glossy from the sauce. The crust should be crisp but not burnt, and the sauce should be thick and jam‑like.
What does the YouTube channel Adam Ragusea specialize in?
The YouTube channel Adam Ragusea focuses on approachable, science‑backed cooking tutorials that blend culinary fundamentals with thoughtful explanations, often featuring classic and comfort dishes with a twist.
How does the YouTube channel Adam Ragusea's approach to Italian cooking differ from other Italian cooking channels?
Adam Ragusea emphasizes technique and the why behind each step, often simplifying traditional recipes for home cooks while still respecting authentic flavors. He frequently experiments with equipment choices, like using a non‑stick pan for a traditionally cast‑iron dish, to make the process more accessible.
What other Italian recipes is the YouTube channel Adam Ragusea known for?
Adam Ragusea is known for his takes on classic Italian dishes such as Carbonara, Bolognese sauce, and homemade pizza dough, each presented with clear explanations of the chemistry behind the cooking process.
Last updated: October 27, 2026
