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Home » Specific Diets » Vegan

Published: Mar 16, 2025 by Jacqui

Authentic Spaghetti all’Assassina Spicy Charred Pasta Recipe.


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Spaghetti all’assassina, also known as spaghetti bruciati (burnt spaghetti) or killer's spaghetti, is a traditional recipe from Bari in Puglia. It is simply uncooked spaghetti cooked in a tomato passata (purée) broth using a method known as ‘risottata’. In other words, risotto style.

The result is slightly burnt, crispy caramalized spaghetti with an intense spicy tomato flavour. It’s difficult to put into words how amazing this assassin’s spaghetti recipe is. You’ll have to try it to understand!

Spaghetti all’Assassina Assassin’s Spaghetti from Puglia.

A cult recipe from Puglia.

In the Southern Italian city of Bari, spaghetti all’assassina is practically a cult recipe. It 's even the title of one of the Lolita Lobosco detective novels written by Garbriella Genisi, a writer from Bari. The novels have recently been adapted into an Italian TV series! Spaghetti all'assassina is the title of the third episode!

In Bari, they also have an organization called L’accademia dell’assassina (the academy of assasin’s spaghetti) to protect and promote the authentic recipe!

Spaghetti all’Assassina Assassin’s Spaghetti from Puglia.

Why is it called assassin’s spaghetti?

The word ‘assassina’ means assassin or killer in English. However, the name of this killer pasta doesn’t refer to a criminal. It is most probably used as a colloquial way to say ‘impressive’, a bit like saying ‘you killed it’ to someone who’s done something really well! Or, the name refers to the fact that this dish can be quite spicy!

Ingredients for assassin's spaghetti spaghetti all'assassina in white bowls on wood surface.
Gather your ingredients.

Spaghetti all’assassina history.

According to a few Italian articles I read, spaghetti all’assassina was the invention of Enzo Francavilla, a chef from Foggia. At the time, he had just opened his own restaurant in Bari. The restaurant was called Al Sorso Preferito and still exists today.

As recounted by Chef Francavilla in an interview published in 2018; one day in 1967, two Northern Italians came into the restaurant asking for a substantial and tasty pasta dish.

Tomato broth in saucepan. Chopped garlic and halved cherry tomatoes in white bowls.
Step 1 Make the tomato broth and simmer it, peel and chop the garlic and halve the tomatoes if using.

So, he invented a plate of spaghetti with a tomato sauce and a generous dose of peperoncino (red chili pepper), prepared directly in an iron pan. After the customers had finished, chef Francavilla asked them if they had liked it. One said it was very good indeed and added that he (the chef) was a killer! And apparently that’s when and how this spaghetti all’assassina got its name!

Tomato passata in cast iron skillet with sautéed garlic and red chili flakes.
Step 2 Sauté the garlic and red pepper flakes in olive oil in an iron skillet. Then add ⅓ of the passata.

There are other theories about the origin of assassin's spaghetti. For example, Tik Tok’s pasta queen claims it was invented by mistake by a chef who was distracted by a beautiful woman! However, I haven’t come across that theory in any of the Italian language articles I’ve read about this recipe.

Tomato passata cooking in cast iron skillet.
Step 3 Spread the passata around the pan and allow it to reduce and thicken.

This isn’t the only popular pasta recipe that started as a chef’s invention. The stories behind spaghetti alla Nerano and pasta puttanesca are similar.

Why is spaghetti all’assassina different to other tomato spaghetti recipes?

As you may have gleaned from what I wrote above, spaghetti all’assassina is made in a unique way. The pasta cooks in the sauce , not in boiling salted water. Italians call this method ‘risottata’, meaning risotto style. There are other pasta dishes made risotto style.

Packet of spaghetti Di Martino on wood worktop.

But, this recipe is a little different because the spaghetti caramelizes in a small quantity of tomato passata before the rest of the sauce is added a little at a time until the pasta is al dente.

The other two features that make this recipe unique is that, according to the Academy of Spaghetti all'Assassina, the pan should be cast iron. They also recommend not using bronze extruded pasta as this apparently releases more starch and interferes with the browning of the spaghetti.

Uncooked spaghetti in cast iron skillet on top of cooked passata.
Step 3b Add the spaghetti to the skillet on top of the passata.

I used a non-stick cast iron skillet and bronze extruded spaghetti from Gragnano made by Pasta Di Martino. The latter because I don’t like pasta made with Teflon dies.

What are the ingredients for spaghetti all’assassina?

You need very few ingredients to make this assassin's spaghetti. In fact, it’s really just a spaghetti with spicy tomato sauce. So, the ingredients are fine spaghetti or vermicelli, homemade or store-bought tomato passata (tomato purée), garlic, tomato paste/concentrate, red chilli pepper (peperoncino), sugar (optional) and olive oil.

dried spaghetti starting to caramelize in skillet with tomato passata
Step 4 When the underside of the spaghetti starts to caramelize gently turn it over using a spatula

Two thirds of the tomato passata need diluting with water, although homemade may need less than store-bought. Of the 2 garlic cloves, one garlic clove remains whole, and the other is chopped and the peperoncino can be fresh or dried chili flakes.

How to make Puglia’s killer spaghetti

1) The first step is to make a tomato broth using ⅔ of the passata, diluting it with water (1:1) and adding in the tomato paste and some salt. Bring this to a boil, then lower the heat and simmer. This broth needs to be hot when you add it to the spaghetti, otherwise you will lower the cooking temperature for the pasta.

Tomato passata broth on the sides of spaghetti cooking in skillet
Step 4b When the spaghetti starts to caramelize on the other side, add some tomato broth on the side of the pan.

2) The second step is to sauté the garlic and red chilli pepper in olive oil in a cast iron pan. Then add the undiluted one third of passata. Because of the hot oil, this is likely to spit a little bit so be careful you don't burn yourself.

3) Spread the passata over the pan and once it has reduced and thickened add the spaghetti. You can add a pinch of sugar to temper the acidity of the tomatoes.

spaghetti all'assassina cooking in skillet
Step 8 Start to stir the spaghetti in the broth and add more broth once it starts to dry out.

How to crisp the spaghetti.

4) Wait for the underside of the spaghetti to start caramelizing before turning it over. You have to do this carefully, a little at a time, using a spatula. Let the other side of the spaghetti start to crisp a little, and then pour in a ladle of the hot tomato broth.

Cook's tip: It’s better not to pour the tomato broth over the spaghetti but to add it to the sides of the pan so the pasta will stay a little crispy.

cooked assassin's spaghetti in skillet
Step 5 Continue to add tomato broth a little at a time until your assassin's spaghetti is cooked.

5) At this point the spaghetti will start to soften enough that you can stir it gently with a wooden spoon, move any pasta strands that might have stuck to the bottom of the pan and allow the tomato broth to spread and reduce. Keep repeating this step until the spaghetti is al dente. If you run out of tomato broth, you can add a little water.

cooked cherry tomatoes in skillet with spaghetti all'assassina
Step 6. If like me, you decide to include cooked cherry tomatoes add them to the pasta and sauce before serving.

Cherry tomatoes are optional!

I added cherry tomatoes which I had first sautéed in the iron pan before starting on the pasta. I removed them from the pan and then just added them back when my spaghetti all’assassina was ready. However, the addition of cherry tomatoes isn’t in the original recipe.

Spaghetti all'assassina assassin's spaghetti in white bowl.

Variations of spaghetti all’assassina.

Like with many Italian recipes, traditionalists would never want to change the original killer spaghetti recipe. However, a number of chefs in Bari and even Naples are making variations. There's an assassina di rape, made with broccoli rabe and stracciatella cheese, as well as an assassina di mare with squid and prawns and another with fried nolche olives (a sweet table olive). 

I like the idea of the stracciatella cheese and want to try that next time!

Pin for later.

Spaghetti all'assassina (assassin's spaghetti) from Bari.

Let me know what you think.

Puglia’s killer spaghetti may sound challenging to make, but mine turned out pretty amazing and I’d never made it before! So, I’m absolutely sure yours will too! Plus, you’ll definitely love this recipe as much as I do. I reheated the leftovers the next day in my cast iron pan with just a little olive oil and water. It tasted exactly the same. I think you can keep leftovers sealed in the fridge for a couple of days.

If you do try this assassin's spaghetti recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Buon Appetito!

Spaghetti assassina in white bowl.
Spaghetti all’Assassina Assassin’s Spaghetti from Puglia

Spaghetti all’Assassina (Assassin’s Spaghetti) from Puglia

Jacqui
Spaghetti all’assassina, aka assassin's spaghetti, is a popular cult recipe from Bari in Puglia which was featured on Stanley Tucci's Searching for Italy series. It is simply dried spaghetti cooked in a tomato passata (puree) broth using a method known as ‘risottata’. The result is slightly burnt, crispy caramalized spaghetti with an intense spicy tomato flavour. One to try!
5 from 89 votes
Print Recipe Save Recipe Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Course Main Course
Cuisine Italian, Mediterranean, Puglia, Southern Italian
Servings 4
Calories 533 kcal

Equipment

  • 1 Iron skillet large enough to fit spaghetti
  • 1 pot for tomato broth

Ingredients
 
 

  • 11 ounces spaghetti or vermicelli fine spaghetti is better. I used spaghetti Di Martino
  • 14 ounces tomato passata homemade or store-bought
  • 1-2 tablespoon tomato paste/concentrate
  • 0.4 cup extra virgin olive oil.
  • 2-3 garlic cloves peeled and 1-2 chopped, 1 left whole
  • 1 fresh peperoncino (red chili pepper) or ½ tablespoon flakes or according to taste
  • 1-2 teaspoon sugar optional
  • salt and pepper to taste
  • 12 cherry tomatoes optional

Instructions
 

  • Peel the garlic and chop 1-2 cloves finely. If using a fresh red chilli cut into small pieces. Remove the seeds if you prefer it less spicy.
  • Prepare a broth made with water, ⅔ of the tomato passata/purée (1:1), and the tomato paste and salt, and bring to a boil and simmer. You want the broth to be a bright red and tasty, but still a broth. This broth needs to be hot when you add it to the spaghetti, otherwise you will lower the cooking temperature for the pasta.
  • In a cast iron pan, add the olive oil, 2 garlic cloves (one whole one chopped), and red chili pepper according to how spicy you want your spaghetti to be. Cook the garlic over a high flame until golden then remove the whole garlic clove and pour in the ⅓ of undiluted tomato passata/purée. To temper the acidity from the tomatoes, you can add 1 tsp. sugar. 
  • Spread the passata over the whole pan with a wooden spoon and let it reduce and thicken slightly. At this point put the uncooked spaghetti in the pan, distributing the pasta a way that it lies on top of the sauce. NB the passata will spit when first poured into the pan so take care not to get burnt
  • Wait for the underside of the spaghetti to start caramelizing before turning it over. This must be done carefully, a little at a time using a spatula. Let the otherside of the spaghetti start to crisp a little and then pour in a ladle of the hot tomato broth. It’s better not to pour it over the spaghetti but to add it to the sides of the pan.
  • At this point the spaghetti should start to soften enough that you can move and stir it gently with a wooden spoon. Move any pasta strands that might have stuck to the bottom of the pan and allow the tomato broth to spread. Once the tomato broth has reduced and the spaghetti starts to stick a little again add more broth.
  • Keep repeating this step (adding tomato broth and stirring the spaghetti) until the spaghetti is coated in the sauce and cooked. If you run out of tomato broth, you can add a little water. NB when finished, this dish is relatively dry and crispy, not saucy.
  • I added cherry tomatoes which I had first sautéed in the iron pan before starting on the pasta. I removed them from the pan and then just added them back when my spaghetti all’assassina was ready. This step is optional.
  • Serve your spaghetti all’assassina immediately topped with Parmigiano, stracciatella or just as is to keep it vegan.
Prevent your screen from going dark

Notes

This recipe is vegan as is. If you add Italian Parmigiano it won't be vegetarian as this cheese is made with animal rennet. Use a vegetarian cheese for a vegetarian version.
It's better to use fine spaghetti. Traditionalists recommend not using bronze extruded pasta but I did because I prefer that quality of pasta.
This recipe is best made in a cast iron pan.
Leftovers keep well in a sealed container in the fridge for 2-3 days and can be reheated with a little olive oil and water in a skillet.

Nutrition

Calories: 533kcalCarbohydrates: 70gProtein: 13gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 71mgPotassium: 768mgFiber: 5gSugar: 9gVitamin A: 824IUVitamin C: 23mgCalcium: 44mgIron: 3mg
Keyword all'assassina, assassin's spaghetti, killer pasta, risotto style pasta
Tried this recipe?Let us know how it was!

This recipe was first published in July 2022 but has recently been updated.

Other pasta recipes made risotto style

  1. Risotto style pasta with pumpkin
  2. Zucchini flower pasta, risotto style
  3. Lemon water spaghetti
  4. The best spaghetti with tomato sauce ever!
  5. Orzo risotto with gorgonzola

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools?


More Vegan

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    Penne Pomodoro Recipe (easy tomato basil pasta).
  • Pasta alla peperonata in a bowl.
    Pasta alla Peperonata (sweet pepper sauce)
  • 30 Vegan pasta recipes.
    30 Vegan Pasta Recipes From Italy
  • Spaghetti aglio e olio in a bowl
    Spaghetti aglio e olio

Reader Interactions

Comments

    5 from 89 votes (48 ratings without comment)

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    Recipe Rating




  1. Jason says

    January 24, 2025 at 5:53 pm

    Hi. Is it possible to scale up this recipe 2-3x? I want to make it for my extended family, but am not sure if you can make this in a large batch.

    Reply
    • Jacqui says

      January 26, 2025 at 9:38 am

      Hi Jason, thanks for your question. I see no reason why this recipe wouldn't work scaled up for more people. I have doubled it for 8 but not for more. For a larger number you might want to consider two pans.

      Reply
      • Jason says

        February 24, 2025 at 10:20 pm

        Thanks for the advice Jacqui. I think I'll try doubling the recipe to start out and go from there.

        One last question, do I have to double every ingredient? (i.e. 28oz. passata, 1 cup olive oil, etc.)

        Reply
        • Jacqui says

          February 26, 2025 at 9:58 am

          Hi Jason. I reckon you can double everything except the olive oil. 1 cup may be too much. I would keep to the original 1/2 cup. Let me know how it turns out.

          Reply
  2. QP says

    December 07, 2024 at 6:13 am

    Quick question about this:

    “Prepare a broth made with water, ⅔ of the tomato passata/purée (1:1)”

    Do you mean 2/3 of the 14oz jar of puree, so and equal parts water? Wasn’t quite sure. Thanks!

    Reply
    • Jacqui says

      December 07, 2024 at 11:49 am

      Thanks for your comment/question. Yes, 2/3rds of the 14oz jar of passata is mixed 1:1 with water to make the broth. The other 1/3 of the passata is used on its own. Do let me know how your assassin's spgahetti turns out. This is a favorite recipe at my house!

      Reply
  3. Sonja says

    June 01, 2024 at 7:44 am

    This reminds me of the fried spaghetti my mom used to make from leftovers, but your recipe has so much more flavor. Love the caramelized bits!

    Reply
  4. Sabine says

    June 01, 2024 at 7:17 am

    This was such an interesting Italian dish to make. I had never heard of it, so I had to try. Very nice and yummy, beautiful intense flavors. Loved it!

    Reply
  5. Claudia says

    May 31, 2024 at 7:46 pm

    Spaghetti all’Assassina from Puglia is a game-changer! Crispy, spicy, and packed with bold flavors, it’s a unique twist on traditional pasta. Perfect for anyone looking to try something new and exciting.

    Reply
  6. TAYLER ROSS says

    May 31, 2024 at 4:23 pm

    I made this spaghetti for dinner last night and it was delicious! A new favorite in our house!

    Reply
  7. Meg says

    May 31, 2024 at 2:24 pm

    So damn good. You are right that the tomato gets stronger and intense. We loved it.

    Reply
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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where…

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