Pasta all’ Assassina Recipe

Introduction

Pasta all’ Assassina is a flavorful and fiery dish that originates from the city of Bari in the Puglia region of Italy. The name, which translates to “Killer Pasta,” is a fitting description of the bold flavors that come with each bite. Known for its spicy, slightly smoky flavor and crispy texture, this pasta is not your ordinary pasta dish. It’s a unique, one-pan wonder that combines rich tomato sauce, aromatic garlic, and a generous amount of chili peppers, all cooked together with the pasta to create a truly unforgettable meal.

Unlike traditional pasta dishes, Pasta all’ Assassina is made by cooking the pasta directly in the sauce, allowing the pasta to absorb all the deep, smoky flavors and creating a slightly crispy texture. The result is a deliciously savory and spicy pasta dish that packs a punch. With this recipe, you’ll learn how to make this Southern Italian classic at home, with step-by-step instructions and expert tips to ensure the best possible outcome.

Whether you’re looking for a fiery weeknight dinner, a unique dish to impress your guests, or simply want to experience the true taste of Puglia, Pasta all’ Assassina is sure to become a favorite in your recipe collection.

Why You’ll Love Pasta all’ Assassina

• Bold, Spicy Flavor: This dish brings the heat, with a perfect balance of chili peppers and garlic, making it ideal for anyone who loves a bit of spice in their meals.
• Crispy and Smoky Texture: The unique cooking method allows the pasta to develop crispy edges and absorb all the rich flavors of the sauce. It’s the contrast between the crispy bits and the tender pasta that makes this dish so special.
• One-Pan Wonder: Pasta all’ Assassina is cooked in just one pan, making for easy cleanup and minimal fuss. The pasta absorbs all the sauce as it cooks, allowing for a deep, rich flavor throughout.
• Authentic Italian Dish: This recipe brings the taste of Puglia straight to your kitchen, so you can experience a traditional Italian dish made with authentic ingredients.
• Customizable: While the recipe calls for spicy elements, you can adjust the heat level to your preference, making it as mild or as fiery as you like.

Preparation and Cooking Time

• Total Time: 45 minutes
• Preparation Time: 10 minutes
• Cooking Time: 35 minutes
• Servings: Approximately 4 servings
• Calories per Serving: Around 350-400 calories per serving, depending on portion sizes and ingredient choices.

Nutrition Facts (Per Serving)

• Calories: 350-400 kcal
• Fat: 15-18g
• Carbohydrates: 40-45g
• Protein: 10-12g
• Fiber: 3-4g
• Sugar: 5-7g

Ingredients

For the Pasta all’ Assassina:

• 12 oz (350g) of short pasta (preferably orecchiette or ditalini)
• 3 tablespoons extra virgin olive oil
• 3 garlic cloves, thinly sliced
• 2-3 dried red chili peppers (or to taste)
• 1 cup canned tomato sauce (or passata)
• 1 cup water (or vegetable broth)
• 1/4 cup white wine (optional, but recommended)
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh basil leaves, for garnish
• Optional: Freshly grated Parmesan cheese or Pecorino Romano for topping

Special Equipment

While Pasta all’ Assassina doesn’t require any special tools, a few key pieces of equipment will help you achieve the perfect dish:

1. Large Skillet or Sauté Pan: A wide, flat skillet or sauté pan is perfect for cooking the pasta and sauce together, allowing for an even distribution of heat and giving you the room to create that signature crispy texture.
2. Wooden Spoon or Silicone Spatula: A wooden spoon or silicone spatula helps you stir the pasta and sauce gently without scratching the pan. This tool also makes it easier to scrape up any delicious crispy bits that form at the bottom.
3. Sharp Knife: For slicing the garlic thinly and chopping fresh basil leaves.
4. Measuring Cups and Spoons: Accurate measurements are important, especially when adding spices or liquids, to ensure the right balance of flavors.
5. Lid for the Skillet: A lid is helpful when you need to cover the pan briefly to allow the pasta to cook in the sauce and absorb the flavors.

Step-by-Step Instructions

1. Prepare the Pasta

Start by bringing a large pot of salted water to a boil. Cook the pasta for about 5-7 minutes, or until it’s slightly undercooked (al dente). The pasta will continue to cook in the sauce, so you don’t want to fully cook it yet. Drain the pasta and set it aside.

2. Heat the Olive Oil and Sauté the Garlic

In a large skillet or sauté pan, heat the extra virgin olive oil over medium heat. Add the thinly sliced garlic and the dried chili peppers to the pan. Sauté the garlic for about 2-3 minutes, stirring constantly, until it becomes fragrant and slightly golden. Be careful not to burn the garlic, as it can become bitter.

3. Add the Tomato Sauce and Wine

Once the garlic is golden, add the canned tomato sauce (or passata) to the skillet. Stir to combine with the garlic and chili peppers. If using white wine, add it to the pan now and let it cook for 1-2 minutes to allow the alcohol to evaporate, leaving behind a rich, savory flavor.

4. Add the Water or Broth

Next, add the water or vegetable broth to the pan. Stir to combine and bring the mixture to a simmer. This will form the base of your sauce and help cook the pasta. Season with salt and freshly ground black pepper to taste.

5. Add the Pasta to the Sauce

Once the sauce is simmering, add the drained pasta to the pan. Stir to ensure the pasta is fully coated with the sauce. Reduce the heat to low and let the pasta cook in the sauce, stirring occasionally to prevent it from sticking. The sauce will thicken as the pasta absorbs the flavors. This should take about 15-20 minutes, depending on the type of pasta and your desired texture.

6. Allow the Pasta to Crisp Up

As the pasta cooks in the sauce, some of it will begin to stick to the bottom of the pan, creating a crispy, caramelized layer. This is the signature of Pasta all’ Assassina! Allow this to happen by not stirring too frequently. Once the pasta has absorbed most of the sauce and has formed a crispy crust, gently stir it up to mix the crispy bits with the rest of the pasta.

7. Finish and Garnish

Once the pasta has reached your desired level of crispiness and the sauce is fully absorbed, remove the pan from the heat. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese or Pecorino Romano, if desired.

Tips for Perfect Pasta all’ Assassina

• Use the Right Pasta: Traditional Pasta all’ Assassina uses short, hearty pasta such as orecchiette or ditalini, which are better at holding up in the sauce and absorbing the flavors. Avoid long pasta like spaghetti or linguine, as they won’t achieve the same crispy texture.
• Watch the Heat: The dish is known for its spicy kick, but you can control the heat by adjusting the number of chili peppers you add. Start with 2 peppers and taste as you go, adding more if you prefer a spicier dish.
• Crisp the Pasta: The key to Pasta all’ Assassina is letting the pasta form a crispy layer at the bottom of the pan. Don’t stir too often, and allow the pasta to get a little brown before mixing.
• Don’t Skip the Wine: The white wine adds depth to the sauce, helping to balance the acidity of the tomatoes and enhancing the overall flavor. If you prefer not to use wine, you can substitute with a bit more water or vegetable broth.
• Garnish with Fresh Basil: Fresh basil adds a bright, herbal note that contrasts with the richness of the sauce and the spiciness of the chili peppers. A sprinkle of cheese is optional but adds extra richness.

Variations of Pasta all’ Assassina

• Vegetarian Pasta all’ Assassina: For a meatless version, simply skip the addition of meat or sausages and focus on the garlic, chili peppers, and tomatoes for flavor. You can also add sautéed vegetables like bell peppers, zucchini, or eggplant for extra texture.
• Seafood Pasta all’ Assassina: Add shrimp, squid, or mussels to the dish for a seafood twist. Cook the seafood in the pan along with the garlic and chili peppers, allowing the flavors to infuse the seafood.
• Meat Lover’s Pasta all’ Assassina: For a heartier version, add crumbled Italian sausage or pancetta to the sauce. The savory meat will add another layer of richness to the dish.
• Cheesy Pasta all’ Assassina: If you love cheese, sprinkle some mozzarella or ricotta salata on top of your finished dish for extra creaminess and flavor.

Storage and Shelf Life

Pasta all’ Assassina is best served fresh, but it can be stored for up to 2 days in an airtight container in the refrigerator. To reheat, simply warm it in a pan over low heat, adding a little water or broth to loosen the sauce. The crispy texture may soften a bit upon reheating, but the dish will still be delicious.

For longer storage, you can freeze the pasta, though the texture may change once reheated. Store it in a freezer-safe container for up to 3 months.

Side Dishes and Pairings for Pasta all’ Assassina

Pair your Pasta all’ Assassina with a variety of side dishes to complete the meal:

• Crispy Bread: A loaf of crusty Italian bread or focaccia is perfect for sopping up any leftover sauce.
• Green Salad: A simple mixed green salad with a tangy vinaigrette helps balance the richness and spiciness of the pasta.
• Wine Pairing: A bold red wine, such as a Chianti or Sangiovese, complements the spicy, savory flavors of the dish. If you prefer white wine, go for a crisp Vermentino or Pinot Grigio.

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Conclusion

Pasta all’ Assassina is a fiery, flavorful, and unforgettable dish that showcases the bold flavors of Southern Italy. With its spicy tomato sauce, crispy edges, and rich flavors, this pasta dish is a true standout in any Italian meal repertoire. The unique cooking method and versatility of ingredients make it a favorite among both home cooks and professional chefs.

Whether you’re cooking for yourself or for guests, Pasta all’ Assassina is sure to impress with its depth of flavor and spicy kick. With the right ingredients, a bit of patience, and a love for bold flavors, you’ll be able to create an authentic and delicious Pasta all’ Assassina right in your own kitchen. Enjoy the heat and savor every bite!