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Today we’re making spaghetti all’assassina or assassin’s spaghetti. This is a great dish for spicy noodle lovers. I showed about 6 different jars/brands of Calabrian chiles at the beginning of the video, but feel free to use just one type. I hope you enjoy the video along with the pepper contest at the end!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
ASSASSIN’S SPAGHETTI PRINT RECIPE:
https://www.sipandfeast.com/assassins-pasta/
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For the red broth
20 ounces water (566g)
14 ounces passata (tomato puree) (396g)
1 teaspoon sugar (4g)
4 tablespoons tomato paste (56g)
salt to taste
For the spaghetti
½ cup olive oil (100g)
7 cloves garlic
4 large red cherry peppers seeds and stems removed, chopped,
Calabrian chili paste or dried chiles – to taste
1 cup passata (tomato puree) (240g)
1 pound non-premium spaghetti (454g) see notes below
salt and pepper to taste
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I showed a few brands and types of Calabrian chiles at the beginning of the video. Keep in mind, you can make this dish with less spice and it will still be great. The burning process and uniqueness of this dish is what makes it special. As always, the full print recipe and ingredients are in the description. If you enjoyed this video, please like and share it!
We make a version of this alot easier. We call it fried spaghetti. Take leftover spaghetti that was mixed with sauce from the night before. We usually chop it all up. Fry it in a med hot cast iron pan in butter. If it. sticks-scrap with spatula and add a little more butter. The bits on spatula spread in pan. Keep heating and flipping, comes out the same.
“Make sure you wear a red shirt when you cook this!”
I make this different variant of spaghetti when I get bored of boiled pasta. Pasta absorbs tomato, and I always enjoy the smell of fried wheat. It takes a little longer to cook all'assassina and it gets dirty around the pan, but the taste is really addictive????.Jim's instructions for this recipe seems perfect. I've watched many assassinas in other videos on youtubeand now it's very nice to see Jim finally did it for us????????????????. Thank you so much????.
Reminds me of the baked leftover spaghetti my grandmother used to make. Would pureeing a can of Cento San Marzano tomatoes be a comparable substitute for the Possata? I live in a small town with limited grocery options. Famous last words: "IT'S NOT HOT" cough cough!!!
You're getting more candid (and real) on camera. I really like it! TRUE!!!!
"I'm from Minnesota. Ketchup is considered spicy."
I keep seeing this dish pop up and now I really gotta try it! "Not that spic- COUGH!" had me dying lol!
Love your channel…you and your family are great
Great video. Great Dad. Have to do this with super hot peppers with my son lolol