How to Make SPAGHETTI ALL' ASSASSINA Like an Italian

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

anchovies

🥗Healthier: canned tuna

💰Cheaper: sardines

Canned tuna offers a lighter flavor while maintaining protein content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable for frying.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes are often less expensive and can be pureed at home.

Bring about 1 liter of water to a boil.

Add the concentrated tomatoes to the boiling water and let it cook for less than 10 minutes.

Choose a suitable pan, preferably a cast iron or steel pan, ensuring the spaghetti has space to move.

Chop the hot chili peppers finely.

Heat a generous amount of extra virgin olive oil in the pan on high heat.

Add the chopped garlic and chili to the hot oil and sauté for about 20 seconds.

Add half a bottle of Bada cheese to the pan and continue cooking on high heat, reducing the sauce until it thickens, about 2-3 minutes.

Add the spaghetti to the pan, spreading it out evenly and ensuring it is covered with the sauce.

Let the spaghetti cook without stirring for about 4 minutes, allowing it to toast and burn at the bottom.

Check the spaghetti; it should be caramelizing and sticking to the pan.

Add salt and pepper generously to the pasta.

Gradually add the remaining Bada sauce to the pasta, allowing it to absorb the liquid as it cooks.

Let the pasta cook for an additional 8-10 minutes, watching for the liquid to disappear and the pasta to become crunchy.

Add more water if necessary to finish cooking the pasta, ensuring it remains crunchy.

Spread the pasta out in the pan to enhance the crunchiness.

Finish with a drizzle of extra virgin olive oil before serving.

Top the pasta with Strella cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens