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As an experienced home cook who mostly cooks for two, I’m always looking for recipes that feel a little special but don’t require a grocery run. This is one of those recipes. Assassin’s Spaghetti—or Spaghetti all’Assassina—is not your typical spaghetti with tomato sauce. It’s bold, spicy, crispy in spots, and comes together using pantry ingredients you probably already have on hand. Best of all, it’s vegetarian, simple to make, and perfect for two—with leftovers.
I first came across this dish in Stanley Tucci’s book Taste, and then it popped up again in a BuzzFeed article after a trip to Italy last year. Then I tried it and now it’s a regular in our rotation. Now I keep the ingredients in stock in my pantry. It’s perfect for when I’m trying to figure out what to make for dinner and have zero energy for chopping vegetables or making a big mess.
What Makes It Different?
Unlike a typical pasta where you boil the noodles separately, Assassin’s Spaghetti cooks directly in a spicy tomato broth in a hot pan, soaking up all that rich, saucy flavor as it crisps around the edges. You’re essentially frying and basting the pasta at the same time. It’s a little saucy, a little crunchy, and totally satisfying.
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Getting Started
This recipe works best with a 12” nonstick skillet and nonstick-friendly utensils. I first made it with a 10” pan. While it worked, the larger size makes flipping the pasta easier and helps speed up cooking time.
The first time I made this, it took longer than expected, and I used all the sauce. That’s normal—trying a recipe for the first time always takes a bit more time. But as I’ve made it again and again (especially after upgrading to a 12” pan), I rarely use all the sauce.
Here’s the general flow:
- Start the tomato sauce.
- Heat oil, garlic, and red pepper flakes.
- Add uncooked spaghetti and let it toast a little.
- In stages, ladle in the tomato broth and start saucing and flipping.
It’s hands-on but not fussy, and if you’ve done it once, it’s easy to make again.
Ingredient Recommendations
I use all store-brand ingredients for this recipe. Here are a couple more notes on the tomato puree and spice level.
Tomato Puree
You can use canned tomato puree or tomato sauce. Not to be confused with jarred spaghetti sauce.
Red Pepper Flakes
I usually use between ¼ and ½ teaspoon. You can use up to 1 teaspoon if you like spicier food.
Finishing Touches
Serve in warmed pasta bowls and top with grated Parmesan cheese.
Pairings
Serve with:
- Garlic roasted broccoli
- Frozen garlic cheese bread or a few slices of bruschetta
- A quick green salad
If you have sauce leftover, you can put it in small bowls for dipping garlic bread or bruschetta.
Leftovers
This recipe makes enough for two generous servings plus a little leftover—perfect for lunch the next day. Store it in the fridge and enjoy within a few days.
If you have extra sauce left (and you probably will), don’t toss it! It makes a great dipping sauce for garlic bread or a little tomato soup bowl on the side. I’ve even thrown saltine or oyster crackers in it, like a little tomato soup appetizer.
This recipe solves one of my most common dinner problems: What can I make that feels like real cooking but doesn’t require any fresh groceries? It’s simple, satisfying, and just unusual enough to feel exciting on a weeknight.
Let me know if you try it—and how spicy you go!
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Assassin’s Spaghetti
Ingredients
- 8 oz dried spaghetti
- 2½ c tomato puree or tomato sauce
- 2½ c water
- 1 tsp sugar
- 4 cloves garlic, minced
- ¼ c extra virgin olive oil
- ½ tsp red pepper flakes
- kosher salt
- ground pepper
Instructions
- In a medium sauce pan, whisk together the tomato puree, water, sugar, a generous pinch of salt and a few cracks of black pepper. Bring to a gentle simmer, then turn heat on low to keep warm.
- Add the olive oil and garlic in a large 12" non-stick skillet and turn on heat to medium. Then add the red pepper flakes and cook for no more than a minute.
- Add the dried spaghetti to the hot oil mixture and turn the heat to medium high. Then spoon two ladlefuls of the bubbling tomato sauce over the noodles.
- Flatten the spaghetti into the sauce as best you can with a flat utensil. For the first 3-4 minutes, continue to push the spaghetti into the saucy mixture; you can even spoon some of the sauce up, over the spaghetti. Do not flip or stir the spaghetti or disturb it too much.
- At the end of the first 3-4 minutes, once the sauce has been absorbed and the spaghetti sizzles in the oil, use a spatula or tongs to flip the spaghetti over in two sections. The noodles will stick together and start to turn golden and charred in places.
- Add another two ladlefuls of the tomato sauce over the flipped spaghetti, once again pressing the noodles with a flat utensil to get everything coated and covered. Again, at the end of another 3-4 minutes, when the sauce is absorbed and the bottom of the pasta has some char, flip.
- Add another two ladlefuls of sauce over the spaghetti. For the third round of saucing, start breaking apart the noodles and swirl everything together. Once mixed up, allow the spaghetti to cook until the bottom starts to sizzle and brown. This will take another 3-4 minutes.
- Taste a noodle. If it's cooked and al dente, it's done. Otherwise add one more ladleful of sauce and keep cooking until the sauce is absorbed and sizzling.
- When the pasta is al dente and the sauce is thick and has charred bits and pieces, it's ready. Serve in pasta bowls and top with grated Parmesan cheese.