Recipes from Italy

  • Recipes
  • About Us
  • Contact Us
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About Us
  • Contact Us
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Us
    • Contact Us
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Pasta Recipes

    Spaghetti all’Assassina (Crispy Spicy Burnt Pasta from Bari)

    Published: May 12, 2025 by Silvana Nava · This post may contain affiliate links

    Jump to Recipe

    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.”

    spaghetti all'assassina

    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!

    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • Curiosities and Tips
    • History and Origin of the Name
    • Recipe Card


    Ingredients

    spaghetti all'assassina 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

    spaghetti all'assassina recipe step 1

    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.

    spaghetti all'assassina recipe step 2

    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.

    spaghetti all'assassina recipe step 3

    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.

    spaghetti all'assassina recipe step 4

    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

    spaghetti all'assassina recipe step 5

    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.

    spaghetti all'assassina

    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.

    spaghetti all'assassina

    Recipe Card

    STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
    Authentic Spaghetti all'Assassina Recipe

    Spaghetti all’Assassina (Crispy Spicy Burnt Pasta from Bari)

    Silvana Nava
    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.”
    5 from 6 votes
    Print Recipe Pin Recipe Save Saved!
    Prevent your screen from going dark
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course pasta
    Cuisine Italian
    Servings 4
    Calories 544 kcal

    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.

    Nutrition

    Serving: 100gCalories: 544kcalCarbohydrates: 70gProtein: 12gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gSodium: 1782mgPotassium: 376mgFiber: 4gSugar: 4gVitamin A: 295IUVitamin C: 5mgCalcium: 41mgIron: 2mg
    Keyword spaghetti all'assassina, spaghetti assassina
    Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!

    More Pasta Recipes

    • pasta with ricotta and lemon
      Easy and Creamy Lemon Ricotta Pasta (Ready in 10 Minutes!)
    • spaghetti allo scoglio
      Spaghetti allo Scoglio (Italian Seafood Pasta Recipe)
    • pasta e piselli alla napoletana
      Pasta e Piselli alla Napoletana (Neapolitan Pasta and Peas)
    • artichoke lasagna recipe
      Artichoke Lasagna Recipe
    864 shares
    • Share
    • Tweet

    Comments

    1. Suzyq says

      May 14, 2025 at 2:52 am

      5 stars
      Mmmmm, looks yummy. I love your blog, your recipes and Italy. Can’t wait to try this one!

      Reply
    2. Laura says

      May 20, 2024 at 2:57 am

      5 stars
      My husband prefers shaped-pasta. Okay to use rigatoni or shells?

      Reply
    3. Gil says

      October 09, 2023 at 8:22 pm

      5 stars
      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.

      Reply
      • Food Floozie says

        October 13, 2023 at 11:44 pm

        5 stars
        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 🙂

        Reply
    4. Kathleen Burt says

      October 03, 2023 at 5:57 pm

      5 stars
      I cannot wait to try this dish. What an interesting story and what sounds like very flavorful food.

      Reply
    5 from 6 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Barbara & Silvana

    CIAO! Barbara & Silvana here! We are the authors of these amazing Italian recipes. Living in Italy, they are part of our culture, tradition and everyday life. And we want to share them with you all, straight from Italy! Learn more about us! Read our story!

    Popular Recipes

    • authentic italian tiramisu recipe
      Authentic Italian Tiramisu Recipe

    • authentic carbonara recipe
      Traditional Spaghetti Carbonara Recipe

    • authentic italian gelato recipe
      How to Make Authentic Italian Gelato at Home

    • limoncello recipe
      Limoncello Recipe – Make Authentic Italian Limoncello at Home

    See more Popular Recipes →

    Italian Spring Recipes

    • Sweet Italian Easter Bread
      Treccia di Pasqua (Sweet Italian Easter Bread)

    • meatloaf with hard boiled eggs
      Meatloaf with Hard-Boiled Eggs

    • uova alla monachina
      Uova alla Monachina (Crispy Italian Béchamel-Stuffed Eggs)

    • neapolitan casatiello recipe
      Casatiello Napoletano (Traditional Neapolitan Easter Bread)

    See more Italian Spring Recipes →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About us
    • Contact

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2025 recipesfromitaly.com is a website of the company CIUMBIA S.A.S. - VAT 12138380964 - Milano

    864 shares

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.