Spaghetti all’Assassina is a bold and incredibly popular pasta recipe from Puglia, particularly from the city of Bari in Southern Italy. Made with just a few simple ingredients—tomato passata, tomato paste, extra virgin olive oil, garlic, and chili pepper—this dish is anything but ordinary.
While it may look like classic spaghetti with tomato sauce, what sets Spaghetti all’Assassina apart is its unique cooking method.
Instead of boiling the pasta, you cook the raw spaghetti directly in a pan with a bit of tomato sauce. Then, just like risotto, you gradually add a hot broth made of water, tomato paste, and salt—a technique Italians call “risottare.”
Here’s the twist: the spaghetti is meant to stick to the bottom of the pan and burn slightly, giving it its signature crispy, smoky, and spicy flavor.
In Bari, locals traditionally use a large iron skillet to achieve that perfect burnt texture. The final result? Deeply crispy, reddish-brown, slightly charred, and super spicy spaghetti like you’ve never tasted before.
And what about the name “Spaghetti all’Assassina” (which literally means “Assassin’s Spaghetti”)? Legend has it that the cook must be as cold and ruthless as a killer—mercilessly burning the spaghetti to create its signature taste!
Ready to uncover the secrets behind this fiery and flavorful recipe? Let’s dive into the step-by-step guide for making authentic Spaghetti all’Assassina at home!
Ingredients
Prep Time: 5 Min | Cook Time: 20 Min | Servings: 4
- 350 g (12 oz) spaghetti
- 150 g (¾ cup) tomato passata
- 1 tube (about 130 g - 4 oz) tomato paste
- 2 garlic cloves
- 3 fresh red chili peppers
- 100 ml (~½ cup) extra virgin olive oil
- 1.5 liters (~6 cups) water
- 1 level tablespoon coarse salt
- fine salt, to taste
Instructions
Step 1) - To prepare the spaghetti all'assassina as first thing, prepare the broth. Dissolve the tomato paste and coarse salt in plenty of water and bring to a boil. The broth should be bright red and flavorful.
Step 2) - In an iron skillet about 14 inches (36 cm) in diameter, sauté the EVO oil, the whole skinless garlic cloves, and the minced chilies over medium heat.
When the garlic begins to color, add the tomato passata. Stir and adjust salt to taste.
PLEASE NOTE: The amount of chilies used depends on personal taste, size and hotness of the chilies. The traditional recipe calls for 3 chiles, 2 chopped and 1 whole, which you then remove.
Step 3) - At this point, add the whole raw spaghetti to the skillet. Stir them lightly with a wooden spoon so that they are evenly distributed on the bottom of the pan. Cook the spaghetti in the oil and passata. The spaghetti should be browned and stick to the bottom of the pan. Do not be in a hurry or afraid of making a mistake.
Step 4) - When the side of the spaghetti in contact with the pan is nicely toasted and caramelized (a little burnt), turn it over on the other side so that the toasting is as even as possible. Remove the garlic cloves and chili pepper, if you left it whole, and turn up the heat.
How to Cook Assassin's Spaghetti to Perfection
Step 5) - Now add a little broth at a time as the pasta absorbs it. Be careful not to pour the broth directly on the spaghetti, but rather on the sides of the pan so as not to "drown" the pasta.
NOTE #1: Before flipping the spaghetti, wait for the broth to dry a bit, let the spaghetti toast well, then wait another 10 seconds and flip the spaghetti. This procedure requires a lot of coolness and calmness. Don't be in a hurry to turn the spaghetti, which will "suffer" in this way of cooking, hence the name "spaghetti all'assassina"!
When the spaghetti have absorbed all the broth, add another cup or two. Turn the spaghetti so that the part that was on top is underneath. Continue this process for about 8 to 10 minutes and the spaghetti all'assassina should be done. Of course, some spaghetti will be softer than others.
NOTE #2: Be careful not to move the spaghetti too much so as not to break them. Of course, you do not want them to burn completely. The key is to get the spaghetti to stick to the pan evenly so that they get a crispy texture and brown color.
YOU MUST ALSO TRY:
- Lemon Spaghetti
- Spaghetti al Pomodoro (Tomato Basil Pasta)
- Saffron Spaghetti Cooked Risotto-Style
- Orecchiette di Grano Arso Recipe with Burrata & Cherry Tomatoes
- Spaghetti with Anchovies and Breadcrumbs
Storage
We recommend that you enjoy Spaghetti all'assassina as soon as possible to get the most out of them.
If you have leftovers, you can keep them in the refrigerator for 1-2 days in an airtight container. To make them even crispier, re-heat them in a pan with a little oil over a high heat.
Curiosities and Tips
Spaghetti all'Assassina: The Iron Pan
To make authentic Spaghetti all’Assassina, tradition calls for a large iron skillet. The Accademia dell’Assassina (Assassin’s Academy) even includes it in their official rules. Iron is ideal because it conducts heat evenly—perfect for achieving the dish’s signature burnt, crispy edges.
In the past, these pans were never washed—just wiped clean with newspaper to preserve the seasoning. Today, though, using untreated iron is controversial due to safety regulations. If you're unsure about your pan, use a professional Lyonnaise pans or simply opt for stainless steel. A non-stick pan can work, but won’t give the same charred effect.
Whatever pan you choose, it should be at least 36 cm (14 inches) wide to fit the raw spaghetti without breaking it.
The Accademia dell’Assassina
Founded in Bari in 2013, the Accademia dell’Assassina was created by a group of enthusiasts to protect and promote the original recipe.
The Academy insists on a few key principles:
- Use a black iron pan
- Start with dry spaghetti, rehydrated like risotto
- Cook over a very high flame
- Avoid bronze-cut or high-starch pasta
Academy members even organize tastings around Bari to find the best versions of this fiery dish.
History and Origin of the Name
According to Felice Giovine, a well-known expert on Apulian cuisine and traditions, Spaghetti all’Assassina was created in Bari in the late 1960s, at a downtown restaurant called “Al Sorso Preferito.”
Others claim the dish originated at “Marc’Aurelio,” another Bari restaurant that has since closed. Still, the first version is considered more credible—especially thanks to a curious story.
In 1967, the owners of Al Sorso Preferito expanded their restaurant by buying the adjacent space, formerly a grocery store. During renovations, they supposedly discovered the original Assassina recipe and decided to add it to the menu.
As for the dish’s unusual name, there are a couple of theories. One says that chef Enzo Francavilla served this spicy pasta to two customers from Northern Italy, who jokingly called him an “assassin” for how fiery and burnt the dish was. The nickname stuck.
Another theory suggests the name comes from the idea that the cook must be cold and ruthless—burning and "killing" the spaghetti without mercy, just like an assassin.
Recipe Card
Spaghetti all’Assassina (Crispy Spicy Burnt Pasta from Bari)
Ingredients
- 350 g spaghetti - ¾ pound
- 150 g tomato passata - ¾ cup
- 1 tube tomato paste - ~130 g/4 oz
- 2 garlic cloves
- 3 fresh red chili peppers
- 100 ml extra virgin olive oil - ~½ cup
- 1.5 liters water - ~6 cups
- 1 tablespoon coarse salt
- fine salt to taste
Instructions
- To prepare the spaghetti all'assassina as first thing, prepare the broth. Dissolve the tomato paste and coarse salt in plenty of water and bring to a boil. The broth should be bright red and flavorful.
- In an iron skillet about 14 inches (36 cm) in diameter, sauté the EVO oil, the whole skinless garlic cloves, and the minced chilies over medium heat. When the garlic begins to color, add the tomato passata. Stir and adjust salt to taste. PLEASE NOTE: The amount of chilies used depends on personal taste, size and hotness of the chilies. The traditional recipe calls for 3 chiles, 2 chopped and 1 whole, which you then remove.
- At this point, add the whole raw spaghetti to the skillet. Stir them lightly with a wooden spoon so that they are evenly distributed on the bottom of the pan. Cook the spaghetti in the oil and passata. The spaghetti should be browned and stick to the bottom of the pan. Do not be in a hurry or afraid of making a mistake.
- When the side of the spaghetti in contact with the pan is nicely toasted and caramelized (a little burnt), turn it over on the other side so that the toasting is as even as possible. Remove the garlic cloves and chili pepper, if you left it whole, and turn up the heat.
- Now add a little broth at a time as the pasta absorbs it. Be careful not to pour the broth directly on the spaghetti, but rather on the sides of the pan so as not to "drown" the pasta.
- Before flipping the spaghetti, wait for the broth to dry a bit, let the spaghetti toast well, then wait another 10 seconds and flip the spaghetti. This procedure requires a lot of coolness and calmness. Don't be in a hurry to turn the spaghetti, which will "suffer" in this way of cooking, hence the name "spaghetti all'assassina"!
- When the spaghetti have absorbed all the broth, add another cup.
- Turn the spaghetti so that the part that was on top is underneath. Continue this process for about 8 to 10 minutes and the spaghetti should be done. Of course, some spaghetti will be softer than others.
- Be careful not to move the spaghetti too much so as not to break them. Of course, you do not want them to burn completely. The key is to get the spaghetti to stick to the pan evenly so that they get a crispy texture and brown color.
Suzyq says
Mmmmm, looks yummy. I love your blog, your recipes and Italy. Can’t wait to try this one!
Laura says
My husband prefers shaped-pasta. Okay to use rigatoni or shells?
Gil says
I'm planning on cooking this dish this week but I'm a little perplexed to cook tomatoes in my favorite carbon steel pan as, to the best of my knowledge, the tomato sauce could strip the seasoning.
Will have to do some more research.
Thank you for the recipe.
Food Floozie says
Gil- I cook tomato sauced dishes in my cast iron at least once a week. Afterwards I wash out the pan - even using a little detergent if necessary - and then set the pan on a hot burner to evaporate any remaining drops water and then "season" the hot pan with a few drops of neutral oil applied with a dedicated soft cloth. Would likely work just as well on your carbon steel pan. Don't fear the tomato 🙂
Kathleen Burt says
I cannot wait to try this dish. What an interesting story and what sounds like very flavorful food.