Recipe: Pasta all'Assassina | Andrew Zimmern

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives provide a similar briny flavor.

black olives

🥗Healthier: green olives

💰Cheaper: canned mushrooms

Canned mushrooms can add umami at a lower cost.

Add olive oil to a small pot.

Add chopped onion and thinly sliced garlic to the pot.

Add basil leaves and minced anchovies with a little oil from the anchovies.

Add a teaspoon of dried wild Italian oregano and salt, then stir.

Cook until onions are glassy and garlic is soft, about 1-2 minutes.

Pour in 1 to 1.5 cups of dry Italian white wine and let it simmer until reduced by half.

Add 3 to 4 cups of Italian crushed strained tomatoes and let it simmer for 20-30 minutes.

Preheat a pan on low heat.

Add a couple of pinches of dried Calabrian chilies and about a tablespoon of mashed Calabrian chilies to the pan.

Drizzle a little olive oil into the pan and add 250 grams of spaghetti.

Slowly add the sauce and hot chilies to the spaghetti in the pan.

Let the spaghetti simmer in the sauce, adding more liquid as needed, about 1/4 cup of vegetable stock if necessary.

Continue to simmer until the liquid is absorbed and the pasta is almost al dente.

Taste the pasta to check for doneness, ensuring it is not too crunchy.

Turn up the heat, drizzle another tablespoon of olive oil, and season with salt.

Allow the pasta to char and develop scorch marks, stirring occasionally to ensure even cooking.

Grate Kacio Cavalo cheese over the finished pasta before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens