I showed a few brands and types of Calabrian chiles at the beginning of the video. Keep in mind, you can make this dish with less spice and it will still be great. The burning process and uniqueness of this dish is what makes it special. As always, the full print recipe and ingredients are in the description. If you enjoyed this video, please like and share it!
Wouldn't it be way easier to use a different kind of pasta? I've never tried this recipe but I think one of the hardest part of this recipe is "handling" the spaghetti...I think penne would go great with this recipe...what do you think? Did you ever try this with something other than spaghetti?
@@Mortadella2009 I've used paccheri with this recipe and found it good. I don't agree with penne. Penne "rigate" is best for creamy sauce or tomato sauce recipes.They are too small and it is annoying to turn them all over on pan.I think penne is thick and takes time to absorb tomato liquid, so I usually use 1.6mm or 1.4mm pasta and I found no problems.
@@reachingout9285 I guess you can cook this spaghetti without using onions or sugar. Adding sugar is probably his idea to make the pasta in pan caramelized golden easily and with less labor.
I lost my father when I was 5 years old and whenever I see relationships like you and your son, my heart burst for the happiness you guys share! I have little memories of my father showing me how to put bananas and peanut butter on toast and encouraging me to try the flavors together.
"Spaghetti all'Assassina" is a specialty of the Puglia region here in Italy, specifically from the city of Bari. It is not let's say a dish that is part of Italy's national cuisine, but it counts as a very regional dish (as well as many other dishes of Italian cuisine). I found an article in Italian on an Italian site on the Internet, where it is precisely the inventor of this specialty who tells a reporter. (I translated it into English for you). "The truth told by Enzo Francavilla, inventor of spaghetti all'assassina." The birth of this dish dates back to 1967, in my restaurant in Bari. Two gentlemen from northern Italy came in and asked me to prepare a first course for them that was special and very tasty. So I came up with a dish of spaghetti with a tomato sauce and a generous dose of chili, prepared directly in an iron pan. Then I approached them to ask if they liked it, and one of them said to me with satisfaction, "Very good indeed !" Then, surely referring to how much they had enjoyed them but especially the spiciness of the dish, he went on, smiling…"Tu sei un assassino !” (You are an assassin !). So I decided that the perfect name for this dish was indeed "Spaghetti all’assassina” (Assassin's spaghetti).
@@lemoncake3824 Ciao ! I have added to my comment written above, an article found on the Internet on an Italian site, which contains information about this. Take a look at my comment above.
@@aris1956 Tante grazie dal Giappone🗾💚🤍❤. Did you know we usually eat "spaghetti Neapolitan"?This is actually Japanized tomato ketchup spaghetti and not close to all'assasina or any other kinds of real Italian pastas😊🥢.
We make a version of this alot easier. We call it fried spaghetti. Take leftover spaghetti that was mixed with sauce from the night before. We usually chop it all up. Fry it in a med hot cast iron pan in butter. If it. sticks-scrap with spatula and add a little more butter. The bits on spatula spread in pan. Keep heating and flipping, comes out the same. Only thing is you would have to add chillies while cooking.
"It's not that spicy", they said chokingly. LOL, You two are the best! I don't think I've ever seen a kid that young who not only could handle spicy food, but actually liked it. You rock James!
Truly love the chilé tutorial before the recipe begins - you are so good to us! Thank you for this timely recipe for winter's end. Next up: anything primavera...
Reminds me of the baked leftover spaghetti my grandmother used to make. Would pureeing a can of Cento San Marzano tomatoes be a comparable substitute for the Possata? I live in a small town with limited grocery options. Famous last words: "IT'S NOT HOT" cough cough!!!
I never knew this had an actual name. Growing up on Long Island we would always fry leftover pasta (that was already tossed with sauce) in butter and oil the next day. I’d add some red chili flakes and it was even better than the night before. 😁
I was just telling my co-workers about a crispy pasta dish (we were discussing the crispy-bottom rice dish), but I couldn't remember the name (did I ever know?), so, of course they didn't believe me. This is exactly what I was trying to remember. Thank you.
I definitely plan on trying this recipe...but ? Surely your family of 4 doesnt eat all the amount of food??? Do you donate tp your neighbors & friends? I request friends & neighbors as taste testers!
I invented this dish myself as a kid and never knew it existed as a real dish. I liked spaghetti almost burnt. Usually I would do it with leftovers instead of cooking it this way, but when I was a teenager if we had spaghetti the night before, for lunch the next day I would throw some in a frying pan with some sauce & red pepper flakes and cook it till it was crispy. Now I find out this is something they actually serve in restaurants.
Once again you brought me back to my childhood. We always took any leftover pasta and fried it in a cast iron pan with Olive Oil. It’s delicious. To this day my son takes any pasta, fresh made baked ziti, etc and fry’s it. Keep up your excellent, down to earth techniques and teaching style. Much blessings to You and Your Family.
Looks really good, I'll have to try this when I'm cooking for just myself, my elderly mum does not care for spicy foods. James is adorable, he just pops that pepper in and starts chewing, this is really good, it's not spicy, cough, cough.
Good Morning! I enjoyed learning about the different peppers and while watching I was saying to myself Mr James The young taste tester mouth is going to be on fire! Very interesting that the heat level was alright. Showing ingredients is helpful. Thank You lovely family.
My grandmother was from Valenzano, a suburb of Bari, but I don't ever remember her making this pasta. But then, my grandfather ruled the roost; grandma made whatever HE wanted. He was from a little village in the Sannio hills about 70 miles from Naples.
Love the "wear a red shirt" pro tip. Because lets face it -- nobody's putting on aprons to cook for their families. I have about four aprons and they're all in a drawer that never gets opened.
Very subjective in fact ! What for example for me, who really loves spicy, is just a little bit spicy, often for example for some women is instead very spicy.
Wonderful memories you're making with your family. I hope to have that kind of relationship with my daughter and my son as well...when they grow a little older. They're still young.
Very cool recipe! Thank you for making this video. I believe I have most of the ingredients and I can make your version on Saturday night. I do want to find the tomato sauce you used because I am not familiar with the brand. 9/10 is a decent score and I find it humorous he wanted it spicier! Ballsy!
These videos are straight-up Dad Goals. Also: ever since I discovered Calabrian chiles about a year and a half ago, I put them in almost everything. Sooooo delicious!
I’ve seen this recipe made before me personally I haven’t made it but I did make a recipe you did with mushrooms, brandy and a few other items over shpagett . That recipe I’ve made 7to10 times I can’t get enough of it. Thank you, Sal
I've been checking out different pasta assina recipes. I'll give this one a try. A 14 inch cast iron pan! Dang that's where those pull-ups come in handy!!!!!
This recipe was made for me! I will add thai chili and a bit of ghost pepper.. Thanks guys! Side note, generally dry pepper is hotter than fresh, a few exceptions to that... also hot and flavour should decide pepper choices.. Some pepper is very hot, but no flavour, so getting the right combo can sometimes be trickey! I add sugar to anything tomato to smooth the acid content. side note- I have been told that adding a small amount of coffee to a tomato mixture helps with acid reflux for those prone to it... Great video, special thanks to today's tester!
Bruh my gf thinks im weird for cookin pasta like this but I used to live in my van in the mountains and most times I didnt have enough water or sauce to cook with. Yum!
🇨🇦🇨🇦 I have tried this once from another recipe and now I’m going to try yours. Your recipes are always very good and my go to when I want to try something easy and delicious. I make a family version of Mac and Cheese with tomatoes and my father always put sugar in the tomatoes to balance the acidity and my mom with spaghetti sauce and even with chili. 🇨🇦🇨🇦
Jim, I'd love to see you make one of my favorite pastas---cacio e pepe. It's simple but sophisticated, and depends so much on technique. Emulsification, boiling the pasta in less water to make the water starchier for the emulsion . . . I hope you do it soon!
You crack me up hahaha this is interesting what color shirt should I wear I’m making pasta fazoollll 😂😂😂 I literally make it once a month since I found your recipe I don’t use pancetta and I use veggie stock I make it my own can’t wait to see James reaction
Amazing dish. I gotta try this. Thank you for the video. I can't wait to make it. Also, I got the message, wear a red shirt. no good flannel will be harmed making this dish.
I've been making this since the recipes started appearing here on RUclips about a year ago. So far I've made it about six times, and though it never finishes quite the same each time, I love it. This is a keeper in my house.
I'm down here in Alabama. Hence the reason I play all your videos on 0.75 speed! Love all that you produce for us! Thank you and your family for putting up with ridiculous comments like this!♥🍲
This is pretty much like when my grandma had leftover spaghetti dry out then add some cheese and bake it the noodles do get crispy ,this video sent me in a trip down memory lane ... definitely going to make this .
We're a family of chili-heads, but not too big on heavy vinegar. How would you rate the vinegar punch out of 10, or does the burning method negate it? Either way, making this before spring cleaning the stove...but I may have to break the pasta to fit the pan...😢
Not going to lie. I found this Cajun Power, Cajun Spaghetti Sauce at my local grocery store (Publix). Put in a saucepan with a jar of water to make the broth and simmered. Then cooked it like you, with the pasta, adding in peeled uncooked shrimp near the end. AMAZING!
You should try Chef Celso's recipe from Urban l'Assassineria Urbana, which he fries the pasta first in olive oil, garlic cloves, and spices before putting the tomato sauce. It helps texturize the pasta better instead of softening it as well as induce caramelization.
I was stationed in San Vito, Italy, in the early 90's, which was south of Bari, in the Navy. The southern Italian, spicy dishes were great. I've made my own version of Penne al'Arrabiatta, and it's come out great, and now I'm going to have to make this dish, as well. Thank you for the wonderful video!
I really appreciate the straight forward video and will look for more of your content. The name was catchy click bait that worked and my kids are coming into a new found love affair for pasta and red sauce and I have been training them on spice since they hatched. Sooo, I look forward to trying this version whilst convincing myself I can fetter out a more efficient approach to achieve the same if not better results. Kind of like that awful Bobby Flay show where he shows up uninvited at someone's place to try and out do them at there own specialty like a complete... "DB" . Unfortunately after looking on Trader Joe's website it seems they no longer sell the Calabrian chili paste/sauce but they do sell bottles Calabrian pasta sauce, but many other options abound on the information super highway. Regarding the hoodie, GO BIG BLUE!
The simplest HOT spicy spaghetti recipe (with NO tomatoes!): "Spaghetti Sunrise" = mix chilli paste (sambal oelek etc.) and tahini (sesame paste) in a pot add liquid seasoning (like an organic Maggi or such) and throw in the ready cooked spaghetti and stir vigorously. Serve with a slice of an orange on top.
Yesterday i made a steak with french style mushroomsaus, basicly your steak du poivre & beef troganoff recepies combined. It was delicious, perfect and on the first try, all fresh ingredients and a bit of rum. For just over 13,=eur its great to eat like a king for a mere-mortal pricing.
for 20 years before I heard of this recipe I made a redneck version of this by reheating spaghetti in a skillet with some melted butter - best way to eat leftover spaghetti imo. When I tried the real thing it was a bit too spicy for me. I make a simpler version with my favorite store bought spaghetti sauce. I dilute 3/4 of the sauce for the 'broth' (1part sauce : 2 parts water) and reserve 1/4 for the thicker 'gravy' you start the pasta with. I also add onions, bell pepper, and ground beef. Basically it's a spaghetti and meat sauce with a clinging sauce and a more pronounced umami from the burnt parts. Killer spaghetti. Best I've ever made.
I can't cook in cast iron pans anymore. Especially with tomato sauce because it absorbs the iron from the pans. I can't use them because I have too much iron in my blood. Interesting huh. That's what the doctor told me anyway.
Please stop posting so many incredible recipes!!!! I binge watch all of them, make most of the dishes you show and have gained 12 lbs! It's easier blaming you than my lack of will power! Love this channel!
I think you might consider non-gmo, organic, ethically sourced products. Reason being, you are reaching thousands of people and these are important options. Not surprising your wife is sick of red meats.
this was the third time i made this pasta...i'm getting my technique down pretty well..lol..here's my question jim, if i went to Bari and ordered this dish and i asked for cheese, would I be run out of the restaurant? LOL
Which Brand of Pasta is your personal preference to making Assasin's Pasta? I've had the best results with Barilla Thick Spaghetti. I still can't get used to seeing pasta made this way.
I tried this with linguini (all i had) it was cheap....somebody brought it to my house, I called it ghetochini it didn't come out good. The 1lb was too much pasta. It got mush before it would burn. I will try it again with spaghetti.
My Favorite spaghetti dish, growing up in the South spicy food is apart of southern culture. This one of few Italian dish's that really brings the heat.... only wish it could be hotter
I showed a few brands and types of Calabrian chiles at the beginning of the video. Keep in mind, you can make this dish with less spice and it will still be great. The burning process and uniqueness of this dish is what makes it special. As always, the full print recipe and ingredients are in the description. If you enjoyed this video, please like and share it!
Wouldn't it be way easier to use a different kind of pasta? I've never tried this recipe but I think one of the hardest part of this recipe is "handling" the spaghetti...I think penne would go great with this recipe...what do you think? Did you ever try this with something other than spaghetti?
Can you do a beef tripe in red sauce?
@@Mortadella2009 I've used paccheri with this recipe and found it good. I don't agree with penne. Penne "rigate" is best for creamy sauce or tomato sauce recipes.They are too small and it is annoying to turn them all over on pan.I think penne is thick and takes time to absorb tomato liquid, so I usually use 1.6mm or 1.4mm pasta and I found no problems.
make caramelized onions in pan to avoid adding sugar?
@@reachingout9285 I guess you can cook this spaghetti without using onions or sugar. Adding sugar is probably his idea to make the pasta in pan caramelized golden easily and with less labor.
I lost my father when I was 5 years old and whenever I see relationships like you and your son, my heart burst for the happiness you guys share! I have little memories of my father showing me how to put bananas and peanut butter on toast and encouraging me to try the flavors together.
❤️😔 surely he is in a better place.
Lost mine when I moved out at 17 to get away from my mom. Life man. Excellent comment.
I'm gay
@@getgleI’m straight.
@@shelahogletree7711 That's brave of you to share! x'D
I love when you explain the secret to a successful result, "know your pan, know your heat source and....PRAY!" LOL
Words to live by EVERY time I cook!
And especially with this recipe you have to pray that everything does not burn ! 😉 😊
@@douglasb9105 Me too 🍝🍓😇
@@aris1956 😬 That's my fear.
"Spaghetti all'Assassina" is a specialty of the Puglia region here in Italy, specifically from the city of Bari. It is not let's say a dish that is part of Italy's national cuisine, but it counts as a very regional dish (as well as many other dishes of Italian cuisine).
I found an article in Italian on an Italian site on the Internet, where it is precisely the inventor of this specialty who tells a reporter. (I translated it into English for you).
"The truth told by Enzo Francavilla, inventor of spaghetti all'assassina." The birth of this dish dates back to 1967, in my restaurant in Bari. Two gentlemen from northern Italy came in and asked me to prepare a first course for them that was special and very tasty. So I came up with a dish of spaghetti with a tomato sauce and a generous dose of chili, prepared directly in an iron pan. Then I approached them to ask if they liked it, and one of them said to me with satisfaction, "Very good indeed !" Then, surely referring to how much they had enjoyed them but especially the spiciness of the dish, he went on, smiling…"Tu sei un assassino !” (You are an assassin !). So I decided that the perfect name for this dish was indeed "Spaghetti all’assassina” (Assassin's spaghetti).
Graci!! Thanks for info. 😁
@@littlelamb6804 😉👍 Prego ! You are welcome ! Greetings from Italy ! 🇮🇹👋
Who invented this delicious recipe and how many years of history does assassina have? Since last year or more than100 yrs ago?
@@lemoncake3824 Ciao ! I have added to my comment written above, an article found on the Internet on an Italian site, which contains information about this. Take a look at my comment above.
@@aris1956 Tante grazie dal Giappone🗾💚🤍❤. Did you know we usually eat "spaghetti Neapolitan"?This is actually Japanized tomato ketchup spaghetti and not close to all'assasina or any other kinds of real Italian pastas😊🥢.
We make a version of this alot easier. We call it fried spaghetti. Take leftover spaghetti that was mixed with sauce from the night before. We usually chop it all up. Fry it in a med hot cast iron pan in butter. If it. sticks-scrap with spatula and add a little more butter. The bits on spatula spread in pan. Keep heating and flipping, comes out the same. Only thing is you would have to add chillies while cooking.
"I'm from Minnesota. Ketchup is considered spicy."
😂
😂😂😂😂😂
"It's not that spicy", they said chokingly. LOL, You two are the best! I don't think I've ever seen a kid that young who not only could handle spicy food, but actually liked it. You rock James!
so happy to see how your channel has grown, well deserved
Thank you so much.
Truly love the chilé tutorial before the recipe begins - you are so good to us! Thank you for this timely recipe for winter's end. Next up: anything primavera...
😂 "...know your pan, know your heat, and pray 🙏 " almost made me spit out my drink I laughed so hard.
Ive never had this, but it looks so good! Must make! Omg..James wants it a little more spicy! You've raised him right😅🥵😘♥️
Reminds me of the baked leftover spaghetti my grandmother used to make. Would pureeing a can of Cento San Marzano tomatoes be a comparable substitute for the Possata? I live in a small town with limited grocery options. Famous last words: "IT'S NOT HOT" cough cough!!!
I never knew this had an actual name. Growing up on Long Island we would always fry leftover pasta (that was already tossed with sauce) in butter and oil the next day. I’d add some red chili flakes and it was even better than the night before. 😁
I was just telling my co-workers about a crispy pasta dish (we were discussing the crispy-bottom rice dish), but I couldn't remember the name (did I ever know?), so, of course they didn't believe me. This is exactly what I was trying to remember. Thank you.
I definitely plan on trying this recipe...but ? Surely your family of 4 doesnt eat all the amount of food??? Do you donate tp your neighbors & friends? I request friends & neighbors as taste testers!
I invented this dish myself as a kid and never knew it existed as a real dish. I liked spaghetti almost burnt. Usually I would do it with leftovers instead of cooking it this way, but when I was a teenager if we had spaghetti the night before, for lunch the next day I would throw some in a frying pan with some sauce & red pepper flakes and cook it till it was crispy. Now I find out this is something they actually serve in restaurants.
“Make sure you wear a red shirt when you cook this!”
Once again you brought me back to my childhood. We always took any leftover pasta and fried it in a cast iron pan with Olive Oil. It’s delicious. To this day my son takes any pasta, fresh made baked ziti, etc and fry’s it. Keep up your excellent, down to earth techniques and teaching style. Much blessings to You and Your Family.
Looks really good, I'll have to try this when I'm cooking for just myself, my elderly mum does not care for spicy foods. James is adorable, he just pops that pepper in and starts chewing, this is really good, it's not spicy, cough, cough.
James is my favorite ❤It's not even spicy... It comes up on you... cough cough 😂. Great video guys. ❤
I'm pretty convinced this dish started out as a "what-to-do-with-leftover-spaghetti" invention whatever the stories say.
Good Morning! I enjoyed learning about the different peppers and while watching I was saying to myself Mr James The young taste tester mouth is going to be on fire! Very interesting that the heat level was alright. Showing ingredients is helpful. Thank You lovely family.
I love making this dish, adding a bit of basil and some Parmigiano Reggiano helps cut the heat a bit if you put too much heat in my experience
My grandmother was from Valenzano, a suburb of Bari, but I don't ever remember her making this pasta. But then, my grandfather ruled the roost; grandma made whatever HE wanted. He was from a little village in the Sannio hills about 70 miles from Naples.
The dish was created in the ‘60s.
what is alredy really nice if you put a big glug of white wine right to the end.
Love the "wear a red shirt" pro tip. Because lets face it -- nobody's putting on aprons to cook for their families. I have about four aprons and they're all in a drawer that never gets opened.
I wear an apron every time I cook.
"SPICEY" is very subjective. I could see this turning out a little different every time it's made. I WILL try it!👍👍
Very subjective in fact ! What for example for me, who really loves spicy, is just a little bit spicy, often for example for some women is instead very spicy.
Wonderful memories you're making with your family. I hope to have that kind of relationship with my daughter and my son as well...when they grow a little older. They're still young.
Very cool recipe! Thank you for making this video. I believe I have most of the ingredients and I can make your version on Saturday night. I do want to find the tomato sauce you used because I am not familiar with the brand.
9/10 is a decent score and I find it humorous he wanted it spicier! Ballsy!
I have never seen this in my life, I am 76 so thats a long time, but I must try this!!! My mouth was watering, plus think I will love the texture!!!
These videos are straight-up Dad Goals. Also: ever since I discovered Calabrian chiles about a year and a half ago, I put them in almost everything. Sooooo delicious!
“It’s not even spicy”
I’m telling ya’ll Gen Z are built different. ❤
I’ve seen this recipe made before me personally I haven’t made it but I did make a recipe you did with mushrooms, brandy and a few other items over shpagett . That recipe I’ve made 7to10 times I can’t get enough of it.
Thank you,
Sal
I love this dish. Not only because it's delicious, but because there's something comforting about cooking a dish in which "burnt" is a good thing. 🙂
This dish is amazing! I make it with jalapenos and throw in some meatballs or ground beef - it's become the default way I make spaghetti
Love your channel…you and your family are great
Thanks for this video! I first learned about assassin's spaghetti a few months ago and I'm excited to try it!
I've been checking out different pasta assina recipes. I'll give this one a try.
A 14 inch cast iron pan! Dang that's where those pull-ups come in handy!!!!!
Trader joes has like a calabrian chili mix next to the pasta sauce I got some and add it to my tomato sauce
I saw thats what you had after, I eat hot stuff all the time, and even to me that ish is hot lol
hello, this is perfect timing. spicey foods help if you got sinus issues.
I look forward to trying this one out ~ cheers from Canada ~
i made this once. it was really really good. tbh i do not know why i did not make it again since. well, i definitely will now. thanks for reminding 😊
"You have the smaller one."
"Here, you do the smaller--"
"No I'll have the bigger one."
*Classic father-son relationship* 😂
Love me some assasins pasta 😋 thats the nickname for it from what i hear
I heard "don't be the turd" as the first line about the jars of spicy guys, and then realized deterred, deterred. This sounds delicious!
"It's not that spicey....cough! cough!" 🤣 Priceless.
This recipe was made for me!
I will add thai chili and a bit of ghost pepper..
Thanks guys!
Side note, generally dry pepper is hotter than fresh, a few exceptions to that...
also hot and flavour should decide pepper choices..
Some pepper is very hot, but no flavour, so getting the right combo can sometimes be trickey!
I add sugar to anything tomato to smooth the acid content.
side note- I have been told that adding a small amount of coffee to a tomato mixture helps with acid reflux for those prone to it...
Great video, special thanks to today's tester!
🔥
I've never had a problem with tomatoes in my cast iron pans. You can't let it sit around all night soaking but otherwise it's never been an issue.
Cooking the wooden spoon adds Xtra flavour I'm guessing.
this guy and frank mele... they should do a collab to numb millions with their accent. this is bordeline intoxicating.
Bruh my gf thinks im weird for cookin pasta like this but I used to live in my van in the mountains and most times I didnt have enough water or sauce to cook with. Yum!
🇨🇦🇨🇦 I have tried this once from another recipe and now I’m going to try yours. Your recipes are always very good and my go to when I want to try something easy and delicious. I make a family version of Mac and Cheese with tomatoes and my father always put sugar in the tomatoes to balance the acidity and my mom with spaghetti sauce and even with chili. 🇨🇦🇨🇦
So true!
This looks so good, going to try this one out this weekend. Congratulations on 600K subscribers!!
Can you use Korean chili sauce (gochujong)? I live near Seattle and the grocery stores have more Asian things in the ethnic isle than Italian.
3:20 Actually I was wondering if this could be made in pan without a non-stick coating.
I broke up a couple Italian sausages, and cooked them, then added to my broth. Very tasty!
Jim, I'd love to see you make one of my favorite pastas---cacio e pepe. It's simple but sophisticated, and depends so much on technique. Emulsification, boiling the pasta in less water to make the water starchier for the emulsion . . . I hope you do it soon!
Hi Julie, I do have a video up for cacio e pepe (it's one of my earliest videos) as well as a cacio e pepe recipe on my website.
@@SipandFeast Good to know! I'll look for it.
Thank you--I love your shows.
You crack me up hahaha this is interesting what color shirt should I wear I’m making pasta fazoollll 😂😂😂 I literally make it once a month since I found your recipe I don’t use pancetta and I use veggie stock I make it my own can’t wait to see James reaction
I love Pasta All'Assassina! I laughed hard at the end when James realized how spicy the peppers creep up. Too funny!!
Amazing dish. I gotta try this. Thank you for the video. I can't wait to make it. Also, I got the message, wear a red shirt. no good flannel will be harmed making this dish.
I've been making this since the recipes started appearing here on RUclips about a year ago. So far I've made it about six times, and though it never finishes quite the same each time, I love it. This is a keeper in my house.
I'm def going to try this recipe thank you oh and your wife is a natural beauty you are a lucky man 😊
"It's not too bad.".... Cough Cough Cough. LoL
I'm down here in Alabama. Hence the reason I play all your videos on 0.75 speed! Love all that you produce for us! Thank you and your family for putting up with ridiculous comments like this!♥🍲
"Not too spicy"... his famous last words. I've been down that road many times. Did you have to re-season your cast-iron pan?
The sneaky spicy always gets you in the end 😂 I'm not great with spicy things so I don't make this pasta. I know I can't handle the heat. 🌶🔥
That's wisdom! It takes baby steps to get accustomed to spicy flavors.
Assassin's pasta is buzzing in Japan as well.
I have to try this🌶️🇮🇹
Such a killer recipe wink wink ❤
You could eat this with ricotta cheese to curb the heat or maybe gorganzola?
This is pretty much like when my grandma had leftover spaghetti dry out then add some cheese and bake it the noodles do get crispy ,this video sent me in a trip down memory lane ... definitely going to make this .
good times man , good times
So funny! “Yeah… it is spicy.”
And, “Know your pan, know your heat source… and pray.” SO FUNNY!
The recipe sounds delicious, BTW!
We're a family of chili-heads, but not too big on heavy vinegar. How would you rate the vinegar punch out of 10, or does the burning method negate it? Either way, making this before spring cleaning the stove...but I may have to break the pasta to fit the pan...😢
This looks great. However, I don't have a cast iron pan and I'd be scared to use my stainless steel one because I don't want to mess up.
Never heard of burnt pasta. It really doesn’t look very good.
Aye que bueno, James is ready for Mexican food.
Not going to lie. I found this Cajun Power, Cajun Spaghetti Sauce at my local grocery store (Publix). Put in a saucepan with a jar of water to make the broth and simmered. Then cooked it like you, with the pasta, adding in peeled uncooked shrimp near the end. AMAZING!
Trader Joe’s sauce is the BOMBA! Gonna try this tomorrow for lunch in case I need to have a big glass of Brioschi for dinner!
You should try Chef Celso's recipe from Urban l'Assassineria Urbana, which he fries the pasta first in olive oil, garlic cloves, and spices before putting the tomato sauce. It helps texturize the pasta better instead of softening it as well as induce caramelization.
I used calabrian chiles for the first time for a sub, and its seeds were really tough. Is that normal?
Know your pan know your heat and pray
I can’t explain it but every chef knows this is a true statement
Omg congrats on 600k subs !! ❤❤ hope you and your family are doing well
Thank you so much!
I like a bit of a bite but I'm not a masochist with spicy food. I'd probably err on the milder side the first time.
I was stationed in San Vito, Italy, in the early 90's, which was south of Bari, in the Navy. The southern Italian, spicy dishes were great. I've made my own version of Penne al'Arrabiatta, and it's come out great, and now I'm going to have to make this dish, as well. Thank you for the wonderful video!
I really appreciate the straight forward video and will look for more of your content. The name was catchy click bait that worked and my kids are coming into a new found love affair for pasta and red sauce and I have been training them on spice since they hatched. Sooo, I look forward to trying this version whilst convincing myself I can fetter out a more efficient approach to achieve the same if not better results. Kind of like that awful Bobby Flay show where he shows up uninvited at someone's place to try and out do them at there own specialty like a complete... "DB" . Unfortunately after looking on Trader Joe's website it seems they no longer sell the Calabrian chili paste/sauce but they do sell bottles Calabrian pasta sauce, but many other options abound on the information super highway. Regarding the hoodie, GO BIG BLUE!
The simplest HOT spicy spaghetti recipe (with NO tomatoes!): "Spaghetti Sunrise" = mix chilli paste (sambal oelek etc.) and tahini (sesame paste) in a pot add liquid seasoning (like an organic Maggi or such) and throw in the ready cooked spaghetti and stir vigorously. Serve with a slice of an orange on top.
Yesterday i made a steak with french style mushroomsaus, basicly your steak du poivre & beef troganoff recepies combined.
It was delicious, perfect and on the first try, all fresh ingredients and a bit of rum. For just over 13,=eur its great to eat like a king for a mere-mortal pricing.
Thank you for sharing this video and information!
for 20 years before I heard of this recipe I made a redneck version of this by reheating spaghetti in a skillet with some melted butter - best way to eat leftover spaghetti imo. When I tried the real thing it was a bit too spicy for me. I make a simpler version with my favorite store bought spaghetti sauce. I dilute 3/4 of the sauce for the 'broth' (1part sauce : 2 parts water) and reserve 1/4 for the thicker 'gravy' you start the pasta with. I also add onions, bell pepper, and ground beef. Basically it's a spaghetti and meat sauce with a clinging sauce and a more pronounced umami from the burnt parts. Killer spaghetti. Best I've ever made.
I can't cook in cast iron pans anymore. Especially with tomato sauce because it absorbs the iron from the pans. I can't use them because I have too much iron in my blood. Interesting huh.
That's what the doctor told me anyway.
Please stop posting so many incredible recipes!!!! I binge watch all of them, make most of the dishes you show and have gained 12 lbs! It's easier blaming you than my lack of will power! Love this channel!
The wife will not eat that much spice so I will dispense with the pepper I think and use a smidgeon of calabrian chile flakes. Can't wait to try this!
Thank you so much for giving the ingrediens in grams as well, so much easyer for us "metrics" to read:-) Sure will try this one, looks delicious!
I think you might consider non-gmo, organic, ethically sourced products. Reason being, you are reaching thousands of people and these are important options. Not surprising your wife is sick of red meats.
this was the third time i made this pasta...i'm getting my technique down pretty well..lol..here's my question jim, if i went to Bari and ordered this dish and i asked for cheese, would I be run out of the restaurant? LOL
That looks soooo good to me!!! Gonna have to try it!!!
Which Brand of Pasta is your personal preference to making Assasin's Pasta? I've had the best results with Barilla Thick Spaghetti. I still can't get used to seeing pasta made this way.
Too spicy? Nah! I love the burn of spice!
I tried this with linguini (all i had) it was cheap....somebody brought it to my house, I called it ghetochini it didn't come out good. The 1lb was too much pasta. It got mush before it would burn. I will try it again with spaghetti.
My Favorite spaghetti dish, growing up in the South spicy food is apart of southern culture. This one of few Italian dish's that really brings the heat.... only wish it could be hotter