Original easy step-by-step killer spaghetti recipe
A first course with a unique flavor: creamy, yet crunchy and spicy. If you love tomatoes and spice, don’t miss this tasty and flavorful recipe. These spaghetti are easy to prepare and low in calories.
It is important to have a 14-inch iron pan, which you can easily purchase on Amazon
Another precaution to keep in mind is not to parboil the spaghetti beforehand, they must be cooked risotto-style directly in the pan with the tomato (see FAQ below). Do not make the mistake of parboiling the spaghetti first, as the original recipe does not call for it.
Finally, the spaghetti should not be burnt, but should have a slight irresistible crust, overall the spaghetti should be creamy.
The final result is a first course characterized by creaminess combined with the crunchiness of the charred surface
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Spaghetti with chili, sun-dried tomatoes, and crumbled tarallo
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Killer Spaghetti
- 7 oz spaghetti (or vermicelli)
- 1/2 cup tomato puree
- 1/3 cup tomato paste
- 3 tbsp extra virgin olive oil (quality)
- to taste fresh chili
- 2 garlic cloves
- to taste salt
- 1 tsp sugar (optional)
Tools
- Pot
- Iron Pan lyonese
Steps for Killer Spaghetti
Firstly, you need to prepare a bright red tomato broth, boil a pot with a quart of salted water, add the tomato paste and let it reduce for about 20 minutes.
Take a 14-inch iron pan (the spaghetti should fit whole) add the extra virgin olive oil, garlic cloves (also minced if you like), and chili.
When the garlic is golden (do not burn it) raise the heat and pour the tomato puree (and a teaspoon of sugar, optional), be careful as it will splatter everywhere, let the tomato puree dry for a minute.
At this point, place the spaghetti in the hot pan, possibly without overlapping them, and let them toast for a few minutes without rushing, trying to soak them with all the pan’s seasoning, they should almost fry,
When the pasta in contact with the pan is well toasted and caramelized, move it over the other spaghetti to achieve an even toasting
Now proceed to cook risotto-style the spaghetti: add the boiling concentrated tomato broth little by little, as it is absorbed by the spaghetti. But, do not pour the broth directly over the spaghetti, instead, pour it at the sides of the pan, so as not to drown the pasta. When you hear it sizzle, let the pasta sit for a few seconds to form a crust, then repeat the operation each time the broth dries up, until the pasta is cooked, with just a few ladles of tomato broth, it will take about 9-10 minutes, at the end let it fry for a few more minutes and then serve.
Obviously, some spaghetti will be more cooked, others will be more al dente or crispy.
Notes and Tips
For a home version of the Assassina, a non-stick pan is also fine. In any case, iron pans bought at the market are illegal because they can release oxides or other substances. However, there are professional iron pans (the so-called lyonnaise) that are perfectly usable (see Shopping Tips below).
You can also prepare killer spaghetti with leftover ragù (instead of tomato puree) following the same procedure as above.
Cooking risotto-style = cooking the pasta directly in the sauce.
Shopping Tips!!!
To prepare Killer Spaghetti you can purchase:
This excellent 14-inch professional lyonnaise iron pan 14-inch iron pan, which you can find on Amazon at a special price.
If you’re looking for a cheaper 14-inch iron pan try this one by Agnelli, also available on Amazon
If you’re looking for a cheaper 14-inch iron pan try this one by Agnelli, also available on Amazon
FAQ (Questions and Answers)
What does “cooking risotto-style” the pasta mean?
Cooking risotto-style consists in treating the pasta like you would a risotto: you cook the pasta directly in the pan with the sauce, adding hot liquid (water or broth) little by little, just like a risotto. In this way, the pasta releases much more starch and makes the sauce creamier and tastier.
History and Origins of Killer Spaghetti?
The birth of “Killer Spaghetti” does not date back to ancient times but to just over fifty years ago, exactly in 1967, in a small trattoria in the city of Bari.
