Killer Spaghetti: A spicy explosion of flavor from Puglia.
The Killer Spaghetti is a typical first course from Bari tradition, winning you over with its strong flavor and simplicity of preparation. The curious name comes from the deep red color of the sauce, reminiscent of blood, and the spiciness of the chili pepper, which gives the dish a bold character. The real peculiarity of this recipe lies in the cooking method: the spaghetti is cooked directly in the pan with tomato sauce, creating a creamy emulsion that envelops every strand of pasta. The result is a rustic and savory dish, with a slightly charred texture that enhances its goodness. If you are a lover of strong and decisive flavors, Killer Spaghetti is the dish for you. It is easy and quick to prepare, and the result will surprise you.
Here are some tips to make this dish perfectly: Choose high-quality peeled tomatoes for an intense flavor sauce. Don’t be afraid of the chili pepper: adjust the quantity according to your taste. Cook the spaghetti over high heat, stirring often to prevent sticking. Serve the Killer Spaghetti hot, with a sprinkle of fresh parsley for a touch of color and aroma.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 147.25 (Kcal)
- Carbohydrates 27.80 (g) of which sugars 0.63 (g)
- Proteins 5.23 (g)
- Fat 1.65 (g) of which saturated 0.27 (g)of which unsaturated 0.44 (g)
- Fibers 1.98 (g)
- Sodium 198.54 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz spaghetti
- 1.6 quarts water (For the broth)
- 12.35 oz tomato puree
- 2 tablespoons tomato paste
- 1 chili peppers
- 3 cloves garlic
- to taste extra virgin olive oil (Generous amount)
Tools
- 1 Pot
- 1 Iron pan
Steps
To make the killer pasta first of all we put the pot with cold water on the stove, the tomato puree that will be used to make the broth to cook the spaghetti in the pan, and as soon as it boils, we adjust the salt.
While the water is boiling in an iron pan we fry the finely chopped chili pepper, a crushed garlic clove, and two whole ones.
Now as soon as the finely chopped garlic starts to color, I added the tomato paste and removed the two whole garlic cloves.
Then we put the raw spaghetti in a pan large enough to contain the spaghetti without breaking or bending them, trying to cover the entire surface of the pan with one or two layers of spaghetti and let them toast.
Even more importantly, we must never move the spaghetti for any reason even though they will start to bend and stick together.
This is the purpose of the recipe and we then do the same on the other side.
Only when they are well toasted on both sides do we start to add little by little the water with the tomato sauce that we prepared previously.
The fact that the spaghetti continues to remain stuck is normal and as we continue to add water for cooking, they will begin to separate one by one.
In conclusion, we add the tomato broth as needed until the spaghetti is fully cooked.
The killer spaghetti super creamy and super crispy at the same time are ready.
Enjoy your meal from Dadcook!
ADVICE
To make the original recipe for killer spaghetti the pan we will use to cook the pasta must strictly be made of iron because the spaghetti must stick to the bottom of the pan and then detach themselves as if we were cooking a steak and after it sticks to the bottom of the pan, it automatically detaches thanks to the Maillard reaction of the meat itself.
To make the original recipe for killer spaghetti the pan we will use to cook the pasta must strictly be made of iron because the spaghetti must stick to the bottom of the pan and then detach themselves as if we were cooking a steak and after it sticks to the bottom of the pan, it automatically detaches thanks to the Maillard reaction of the meat itself.
FAQ (Questions and Answers)
Ask me something
Do killer spaghetti taste burnt?
No, absolutely not, the killer spaghetti have a delicate and very pronounced flavor.
Do the spaghetti remain stuck?
Yes, you may find some spaghetti softer and some crispier because, in addition to being more toasted, they have remained stuck. But this is the best part.
Can I use a non-stick pan?
Yes, you can, but you wouldn’t get the same result as the iron pan because the spaghetti doesn’t stick to the bottom and doesn’t burn sufficiently.
