How to Make SPAGHETTI ALL' ASSASSINA Like an Italian Killer Spaghetti
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- Опубликовано: 31 май 2024
- Spaghetti all' assassina is the "Assassin's Spaghetti" or what I like to call the "Killer Pasta." Why? Because this pasta has killed the way we make traditional spaghetti. Spaghetti all' assassina is cooked in a pan and not boiling water, giving it a beautifully burnt and crunchy texture - a way you've never experienced pasta before.
The tomato sauce, (the "blood") is simple and loaded with traditional Italian flavor, while the red-hot chilli gives this dish a spicy kick.
💯 Follow this link to read and print the written recipe: www.vincenzosplate.com/spaghe...
#killerpasta #pasta #recipe
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Spaghetti all'Assassina
0:49 Ingredients for Spaghetti all'Assassina
1:34 Some Tips to Make the Perfect Spaghetti all'Assassina
3:10 How to Make the Sauce
4:41 How to Cook Spaghetti in the Sauce
9:20 How to Serve Spaghetti all'Assassina
10:32 How to Eat Pasta, E ora si Mangia, Vincenzo's Plate
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🎬 #VincenzosPlate is a RUclips channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!). 
Хобби
Marinate in olive oil
Sautee in olive oil
Fry in olive oil
Braise in olive oil
Then finish with healthy dose of olive oil
Then plate and drizzle with olive oil..
Love this guy
😂😂
This is how we heat up leftover spaghetti. Olive oil in the pan and crank it so they get nice and crispy. It’s the best with hot peppers!❤
Amazing 😍 love it!
Well you kind of summarized it. All it is is overcooked fried pasta.
I mean it makes sense if you reheat leftovers.... In a way, but otherwise not for me.
Like an Italian fried rice! 😂
@@mircea5013 have you tasted all assasina?
@@Mr-R.R. no, i don't really plan to but I'm happy it works for you!
i watch every video of vicenzo this guy get better and better every video what he make all the time you make me smile
oh wow you're really kind, thank you
The ingredients look so simple I could not believe how insanely delicious it was. Didn't have the cheese on hand this time so am definitely making it again. Thank you for this gem!
Glad you liked it!! Usually few ingredients make the best dishes 🥰
thats true@@vincenzosplate
I often imagine how recipes came to be, or evolved.
This one, someone came home from the pub really drunk and hungry. “I want pasta.” This is what happened.
HAHAHAHA 😂😂
Vin u r arrested for killing pasta
Hahahaha ops 🫢
Whatever happens, don't talk to the police without your attorney present!
Been waiting for this. Been getting this from many channels as suggestion, even Pasta Grammar. Wanted to ask you to cover this, but wasn't sure what the best way to do that is. So glad you covered it now.
Glad you enjoyed the recipe!
I had this when I was in Monopoli, and there they also served it with stracciatella. It was so great! I never got around to making it myself but now that you've put up this recipe I definitely will!
Fantastic 😍 this is great to hear!
I'm going to try this. As a kid my mom would always fry the leftover spaghetti and sauce in oil and it is my favorite way to eat leftover spaghetti. This seems similar but the noodles probably have a better texture since they weren't boiled and kept over night mixed with sauce.
Yeah try them and let me know! What a good memory 🥰
Ooh I will have to try next time we have extra spaghetti leftovers.
We did fry pasta with oil and some sort of sauce in the Soviet Union alot, primarily bucatini (they were called just "macaroni"). Mostly with mushrooms. God how delicious it has been.
Wow, was it similar to this recipe?
@@vincenzosplate i don't think it was similar, they must have cooked it first, but i believe this, because pasta in the USSR was shite. Modern Russian pasta from Russian brands is shite too. We were once binge drinking at a friend's place, and we had some preserved sea food leftovers, so we decided to make some pasta with those and cream (we are indeed animals). We found no pasta, so we went to the shop downstairs, which was the only shop around, and for some reason at that time it only had round-dye nests of only one russian brand. Not even Barilla, no nothing, so we bought that. It said it was made from durum wheat, and that cooking time was 4 minutes. We boiled that shit for 2,5, and got a fucking semolina pie after it sat drained for about 30 seconds.
So, by that yardstick, i think that to get at least some texture from that abomination that's known here as макароны (which literally means "macarons", and it's the russian word for extruded pasta), you'd need to fry it hard after boiling.
Actually, this dish is so delicious, that the thought of adding cheese to the plate doesn't even cross my mind once I'm sitting down and eating. That's how delicious it is.
I'm over the moon to hear that the flavors are so captivating that cheese doesn't even make an appearance in your thoughts while savoring it! That's the kind of connection we strive for with our dishe
I started watching your channel about a month ago and I'm loving every content you have! Thank you! My son is half Italian so I can make food from his Italian Heritage❤ thank you so much!
Thank you so much for your kind words! I'm thrilled that you're enjoying my channel and finding inspiration for your son's Italian heritage. It means a lot to me! 🥰🇮🇹
@@vincenzosplate hoping to travel there next year so that my son will get immersed by the beautiful culture you have
Absolutely love your recipes and videos, Vincenzo. I’m half Italian, and that half is first generation from Sicily, and yet I have learned that 1) I haven’t salted my water enough, and 2) I have not used pasta water unless the sauce seems dry. That is, until now! I’m amazed by the simplicity of this fantastic emulsification which occurs when cooking Carbonara!! It’s such a great receipt to teach these basic but important principles. Thank you for making such fun lessons! I tried your Carbonara, which was delicious and with good texture, and your Bolognese. I added some nutmeg at the end, as that is how my mother made it, but I was very happy not to use chicken liver, just because I can’t stand looking at that stuff!!!
Very happy to hear that! I try to make videos as fun as possible 🥰🙏
I ran into this recipe a few months ago and needless to say I've been making it at least once every week since. This recipe is pure genius. It breaks all rules, conventions and it's so simple yet elegant and it tastes amazing. I make it exactly the same way you do Vincenzo! Cheers my man!
Thanks for sharing your experience with this recipe, it's always great to hear feedback! I'm glad you enjoy it as much as I do 🤗
I'd make this every week too, but the one thing scaring me is the cleanup, jesus.
@@thiccestboi5114 oh yeah lol. passata and hot oil does NOT like each other XD
So you've had it at least 12 times or more?
Love this. Love seeing a recipe ive never seen before. Ty vincenzooo!! Love from USA - Cali
You are so welcome! Please try this recipe and let me know!
Tried this one in a whim (after loving every recipe you’ve done) and despite breaking every rule I had been taught about cooking pasta, was absolutely phenomenal. My partner wants me to make again this week, which is a rare request. Really different textures than what I was used to, but actually really easy to execute.
sent this video to my mom and she made them for dinner today, and they're great! very different from regular spaghetti for sure. thank you vincenzo :D
I'm glad you enjoyed it! This recipe is truly one-of-a-kind; it may sound strange when you cook it, but the underrated aspect of this dish is always the flavour and unique texture that I'm sure everyone will enjoy. Your mom is such an amazing cook, tell her I said hi!
This video was one of the reasons why I booked a flight to Bari. Me an my friends walked around Bari Vecchia, found a nice restaurant and the manager was also very happy that we had this dish. I was a little afraid to have this combination of burnt spaghetti with creamy straciatella but it was soo goood. Loooved it, now I'm gonna try to prepare it myself per your kind instructions, Chef :)
This is such a fantastic experience. I am so delighted that you shared this with me. I'm glad you like this dish, and it reminded you of when you were travelling with amazing people. It is such an honour. I hope you try this recipe and share it with the people close to you. Cheers!
whats the name
Thanks for recipe. I cooked it tonight and this is probably the most delicious pasta I've ever eat!
Thanks for the video, Vincenzo. Been waiting for this one.
More to come!
One of my all time favorite recipes - very nicely done!
oh wow this is great to hear!
Delicious dish, Vincenzo; your videos are always so well done and a pleasure to watch. This is truly a unique dish as you said, and a must try for everyone!
Thank you so much 😀
Just made this recipe and it was SO delicious, love it! Going to make my grandmother this cause she loves spicy things
Thank you for all the awesome recipes Vicenzo! You are awesome!
Glad you like them! Did you try spaghetti all'assassina?
@@vincenzosplate Yes, my mother made them for me. Very tasty!
I've been to Bari and some of the surrounding towns (Alberobello, Locorotondo, Monopoli, Trani) like a month ago and the Pugliese food was a huge surprise (I totally fell in love with orecchiette and focaccia barese). Unfortunately I didn't get to try this dish, there just wasn't any more time left. But I will cook it in a couple of days for dinner. Grazie mille, Vincenzo, for sharing the recipe!
Puglia has a lot of variety in terms of food, I really like how they cook!
A really magnificent recipe, and a nice alternative take on preparing pasta.
I'm glad you liked it! I agree it's an interesting alternative of the common way of cooking pasta
This looks amazing. I cannot wait to try this! Thanks for the video.
Happy you liked it! Let me know if you like the result heheh
I tried this for the first time in a restaurant here in Mola di Bari a few days ago. So good. When I want to know how to make something right, I come to Vincenzo's Plate. I made your carbonara recipe and it was perfect! Thanks for all you do!
Thank you for your support! Can't wait for you to try more of my recipes 🤗🍝
Look at the stillframe at 7:10 you can just tell Vincenzo is having so much fun cooking and that makes me happy :)
Ahhahah i really was 🥰🥰
Vincenco’s plate is by far the best for Italian food on RUclips!
Oh wow so nice of you 🙏🏻❤️ I appreciate
This is just delicious...crunchy rich spicy yumminess - perfect comfort food. Instant favourite, will be making this all the time.
It is certainly a comfort food. It may appear strange at first, but after you taste the richness of the sauce and the toasted pasta, you'll enjoy every ounce of flavour this meal possesses. I'm glad you enjoy it.
Wow Vincenzo this was awesome...I have to try this!!!
Yes please! It's really good and worth the experience.
Vincenzo, you are my Italian cooking guru. NO CREAM IN CARBONARA!!!!
I appreciate your trust in my cooking expertise! 🍝👨🍳 Traditional Carbonara is indeed made without cream. It's all about using quality ingredients and the right technique. If you have any questions about Italian cuisine or other recipes, feel free to ask. Happy cooking! 🇮🇹😊
And no parsley in bolognese!!!
So I came across this recipe and I was like “wait what. We burn the ¿pasta? I have to go and see if Vincenzo has made this” and you didn’t disappoint. I’m going to try this asap, thank you!
I'm glad you had that moment of curiosity and found the recipe here! Can't wait for you to try it out yourself. Enjoy cooking and have a fantastic experience! 🍽️👨🍳
Lol I did the same. 😂😂😂
@@vincenzosplate well, you can be proud that people turn to you for counter-proof when they have a doubt about Italian cuisine!
Thank you! I like your twist over PQ.
Glad it was helpful!
Great video & the pasta looks amazing, will try it!
Thank you Dylan! Show me the result!
At first you learn all important rules how to cook properly pasta, with using a techniques and knowledge, and now suddenly the new recipe comes from the south of Italy and it’s telling me to break everything I started to believe while I was cooking, it broke me Italian soul gained by all your efforts Vincenzo😂.
I have no idea how could an Italian create this recipe 😂😂
Ahahhaha you're right! 😂 but this is very good actually, try it out!
Those rules were nonsense anyways. You don't need a lot of water to cook pasta and it's also fine to salt the pasta afterwards. Using a lot of water is nothing but a big waste of time and energy and it's still being done because people keep repeating each others stories without actually making a test and blind tasting if it makes a difference.
This pasta is yet again a nice example of how nonsensical those rules are. You can make great pasta by breaking all of those silly rules.
@@stauffap I strongly disagree that those rules were nonsense. All videos which i saw on this channel helped me to improve my cooking skills greatly. You only referred to one specific matter so I will answer to one, however number of advices received by me was higher. Nevertheless let’s go back straight to the pasta and my answer is it depends. It depends which pasta you use, what kind of stove do you possess, which pot you decided to pick and last but not least - dish which you make also strongly influences the way of cooking pasta. Sometimes you need more water sometimes less but the fact is that you are safer with using larger amount of water, because in that method you can be less careful due to fact that your pasta is not going to stick to the pot or to the other part pasta which is cooking simultaneously in the same pot. So straight answer to your opinion - it’s false that using a lot of water is nothing but the waste of time and energy. It depends on what and how are you preparing dish but usually it’s just safer to give pasta more space to cook.
@@erezerezio4134
I don't want to be the person, who diagrees with everything, but i have to disagree in this case. You can cook pasta in very little water and if it isn't enough you can commit another "sin" and just add more water.
Yet i do agree with you that there certainly are types of pasta, that you don't want to risk cooking in pot with not enough water. I'm also sure that this channel has given a lot of good advice. I'm not saying it's all nonsense. But that you'll ruin pasta, if it's not cooked in 5l of water with the water being salted is just a myth by people, who repeat what other people are saying without questioning it, without testing it and without understanding it.
I mean, you must have noticed too that in cooking there are a lot of old myths floating around. I'm sure you've heard of the myth of searing meat to keep the juices in. It turns out that it just doesn't work that way and that people who say this have no understanding of what makes meat tender and juicy. What i've mentioned is the pasta version of such a myth.
PS:
Cacio e pepe is another dish in which pasta is often boiled in a frying pan with minimal water. Works just fine and tastes amazing, if you do it right.
@@stauffap You don't need 50 liters of water, you need the right ratio between pasta and water. The fact is that if you cook pasta in little water you will end with a really starchy water. And because you need often pasta water to complete dishes an excessive amount of starch can ruin the plate. But it depends, for instance if you need the pasta to be really creamy you can reduce the amount of water to have more starch, it just depends based on what's your needs
Thank you for this amazing rayzepee
It’s always a pleasure for me 🙏🏻
fast dishes are outstanding ! Thank You sir!
Glad you like it! Try also this vegan fast dish: ruclips.net/video/ROWBTWDkHeQ/видео.html
Now that's the kind of spaghetti that I'll never refuse
Ahaha you've a good taste my friend
This looks amazing, Vincenzo. I love spicy food, so I've got to try this. :)
I'm sure you will love this recipe 😍
Italy (and specifically Rome) had always been my dream since I was a kid. Coming from a less developed country in the eastern part of the globe, never in my life I dream to be able to visit Rome. I didn't even know that carbonara is supposed to be cooked without cream before I knew your channel. Damn, I even had my very first ever (fake) carbonara (with cream and peas) on my 20s. Never knew any kind of cheese but cheedar. Last Christmas the dream came true! I tried the REAL carbonara in Rome. No bacon but guanciale. No cream but mixture of egg and pecorino. That's BEAUTIFUL. No contest against the fake one. No contest against any food in Europe. Thanks Rome for making my dream reality!
Thank you for sharing your story Steven! Some restaurants, even in Europe, continue putting cream in Carbonara 🤦♂️🤦♂️
@@vincenzosplate I went to a restaurant in locarno very close to italy, they even speak italian there. Its the italian part of Switzerland. And even they served Carbonara with cream…
Tried this twice! Love it! The concentrated tomato flavor is so good!
I'm thrilled to hear that you've tried the spaghetti all'assassina not just once, but twice! The rich and concentrated tomato flavor does add a special touch.
Thanks for sharing. Just made it! Delicious ❤. Next time I will be in Bari I will also order it at a restaurant
Awesome, I was waiting for this recipe from you for a while
Oh yes I know my friend! Finally here’s to you 😍 what do you think of it?
@@vincenzosplate probably gonna try it altough it is a bit tricky to make 😅 that's why I was waiting for your recipe, not some random one on the internet
I simply love the Passion in your voice, when you deliver the recipes
Thank you very much for your comment Stefan. Yeah! Maybe I'll make a video of Filone bread, i love it too, check my video about Ciabatta Bread: ruclips.net/video/vsuadXWkWTk/видео.html
This recipe is the best example of not taking cooking too seriously and always trying new things. If someone had invented this today and put it on the internet, there would be a huge outcry among pasta lovers.
I just made this recipe last night: simply amazing! I was worried about the amount of olive oil, but it's clearly absolutely necessary because the pasta is sort of fried, obviously, I wish I could have realize this when I was watching LOL. I'm starting to realize that pastas where the noodles are not cooked in water, but rather cooked in sauce, and thus absorb the sauce for maximum flavor, kind of seems to be the only way to go.
First of all, the flavor is extraordinary, for a pasta cooked without meat, it is AMAZING how much flavor is in this recipe. Beyond the flavor, the thing that stands out is the texture and incredible mouthfeel... This is definitely my new favorite pasta, edging out carbonara which was my previous favorite.
I will absolutely be making this again. 10/10.😊
I'm so glad to hear that you enjoyed the recipe! The texture and flavor are really something special, I agree. It's always great to find a new favorite dish. Thanks for sharing your experience! 😊🍝
I never thought I'd see Vincenzo doing this. Burning pasta or the sauce of all things?! Crazy!
It is! But the result is very good!
@@vincenzosplate you helped me understand something, before you used straciatella, I'd only heard of it in ICE CREAM as a flavour!
Yay! One of our favorites! 🎉
Oh this is so good! I loved it!
I just made this recipe, and it's amazing. The flavor is quite different, very spicy, obviously, but it has a texture and taste that's all its own. Wow! I'm eating it as I write. One thing, it is a messy preparation, but that's okay. It's worth it.
That's fantastic to hear! 🔥👨🍳 Spicy dishes do have a way of leaving a unique impression. Embrace the messiness - it's a sign of a good time in the kitchen. Enjoy every flavorful and spicy bite! 🌶️🍽️👌
Great one Vicenzo.
One of my favorite pasta recipes :)
Thank you Kris! Did you try my recipe?
Sure, one of my favorites due to the intense taste. Thanks again 😀
we have a similar recipe in persian cuisine in which the spaghetti seems quite look like this and we call it macaroni tandis. its basically the same taste and people are dying for it
That's interesting! It's amazing how different cultures have similar dishes. Food connects us all! 😊🍝
YUMMMMMMMMMMMMM!! Can't wait to make this.
Hope you enjoy
Thank you for the recipe!
I'm glad you enjoyed the recipe! It's always a joy to share delicious dishes. If you have any questions or need further assistance, feel free to ask. Happy cooking! 🍽️👨🍳
Chef this dish is amazing!! I have made for my son & I made it last night for my hubby, they were totally blown away!! Tonight your pork Milanese! ❤
I'm delighted to hear that you and your family are enjoying the dishes! 🍽️😊 Pork Milanese is a great choice for tonight. Buon appetito! 🇮🇹👨🍳
“Not Pecorino in this”……. Vincenzo makes an exception this time with his beloved Pecorino. 😉
I was thinking, it must be special if he changed cheeses. 😂
@@goldilox369 Indeed it is. As an Italian I can confirm that what he put here is something special. But it still surprised me, since he puts Pecorino maybe even in his Cappuccino. 😉 😀
Hahaha exactly
Next thing, Vincenzo tell you to break the spaghetti if it won't fit in your pan. 😜🤭
@@egilsandnes9637 That's the thing Pasta All'Assassina is the pasta that is essentially KILLS every norm of making a pasta
This looks like the Italian version of fried noodles 😁
Can't wait to try it!
Yeah it could be! Give this recipe a go and let me know
Yes it kinda resembles some Chinese cooking techniques with wheat or even rice noodles.
You inspire me everytime 😌👍🏼
Wow, thank you
I must admit if I watched this from anyone else than you Vincenzo, I would have thought they gone mad, BUT when you speak..I listen! :) Funny note is I like when pasta is burned, so I should definatly try this! As usual GRAZIE :)
It may appear strange at first, but once you try it for yourself and taste the distinct flavour, you will undoubtedly enjoy every bite of this dish. I received a lot of feedback from my viewers about how this dish seemed strange to them at first, or how it was their first time seeing this type of dish, but after they tested and tasted it, it turned out to be one of their favourites. I believe this is where the "don't judge a book by its cover" adage comes into play, as it truly takes you on a flavour rollercoaster.
@@vincenzosplate I believe and trust you 100% Vincenzo :)
I loved this when I first tried it in Italy I was a little skeptical about it at first, but ever since then I’ve been trying to recreate the flavor it’s actually easier to make than I thought
Thanks for sharing your experience, it's great to hear that you've been trying to recreate the flavors! Have fun experimenting and let me know how it goes 🍴👨🍳
I really love this pasta recipe, I make it at least once a month.
It's so good! Do you follow my recipe while doing it?
I've made it today. Without the Burrata it was quite good, but with burrata it was just mind blowing. Probably my new favorite pasta dish!
This dish is fantastic, as I keep telling everyone. They should give it a shot. I'm glad you enjoyed every bite of this dish; you've got an exquisite palate. Continue to cook, rockstar!
Looks sensational dude!
Was very much waiting for you to do this recipe since it breaks the normal rules!, very interesting dish thanks heaps!
I know many of you were asking me to make this recipe, finally here it is!
Love this crime ! 😍🤤
Me too! Have you ever made it?
@@vincenzosplate i knew it for a long time but never tried…i’m affraid 😂😂
Soon I’ll do 🥵
This dish looks amazing, you killed it.
It looks great!
It really is! A love the taste of those little burnt spots on the pasta 🤤 yum
Have you ever been to Bari and tried this dish?
My Dad is from Bari and this is how we would eat leftover pasta sometimes.
I remember bringing it to school in fifth grade and the other kids saying “what’s wrong with your spaghetti” or “that looks gross.” Little did they know that they were the ones missing out
I shared this video to him and he was like “yep from the land of Bari, fried pasta with peperoncino”
Chef, I will follow your lead and trust. I enjoy your cooking this one was hard to fathom
Yeeess, it was amazing! Thanks for sharing
Bro, come to Germany. We show you our recipe. 10 time better. Swearing. ❤
I have.
The pasta is not killed, it gets another life.
It just resurrected with a more dynamic and rich flavor. What a glow-up!
Interesting and beautiful. I might try this!
Awesome! I m sure you would like this!
I made this pasta recipe for lunch today. It didn't take long and it's really delicious. Watching the video it looks strange but it's actually really good. The only problem is that it took me longer to clean the kitchen than to cook the pasta. 😅😂 Thanks so much for sharing it with us.
Vincenzo we need a episode about italian icecream
That would be awesome
Now you got me cravin' pistachio gelato 😂
Vincenzo, still a true inspiration to me cooking italian dishes... i will try this recipe for myself. And I wrote you an email last summer: Please make an episode about italian ice cream. How to do it at home. Would love that too, just like all your other videos. Thank you for all this! Greetings from Germany
You know a italian is a psychopath when he looks happy while killing some pasta...
This is one of those pasta dishes that you'll surely love. It might look and sound bizarre but I promise you it taste absolutely divine!
This preparation is so delicious. My husband loves it, especially.
Have you had this recipe before?
Wow...That is an artery-killer pasta!!! lol...great recipe as always Vincenzo!!!
Thanks so much!
I tried making this tonight. It didn't come out very good. Mine tasted so strong of tomato and caramelization it was almost bitter, and the sauce was thick and pasty and the spaghetti seemed underdone. Things I may have done wrong: The pasta was chickpea spaghetti because that's the only kind of spaghetti I had on hand, and I used dried chili pepper flakes for the same reason. Also I seemed to end up with way too much sauce.
Sorry to hear that! 🍝😕 Using chickpea spaghetti and dried chili flakes could affect the taste and texture. Adjustments in ingredients and cooking time may help. Keep experimenting, and I'm here to assist! 🇮🇹👨🍳
As a wise person once said, “just gorgeous”
I know who you're talking about. ;)
I also know who your talking about
I also know who you are talking about
They should collaborate
Thank you a lot 🙏🏻
This looks like a must-try
I watched a video on this recipe and it did not look good, but yours looks absolutely delicious!
Oh by the way, I do something slightly similar to this with my leftover lasagne noodles. I put them in the pan I cooked the meat/sauce in with a little extra oil, crank the heat to max and lightly season with whatever seasoning blend I feel the inspiration to try at that moment. It's a nice treat for the cook and you just fry the lasagne noodles in the pan, making sure to chop the pieces smaller. Some of the pieces will be a bit chewy, but the best pieces will be crunchy and flavorful.
Vicenzo! I want you to review the Cacio e Pepe receipe by Errico Recanati. I wanna know your perspective on his very unique and interesting take on Cacio e Pepe
I will check his video out, thanks for the suggestion
Looks delicious, only problem with this dish is that you need a new frying pan every time you make it! Lol
Hahahahahaha! If the frying ever breaks, it's time to replace.
This seems like a traditional version of a modern Italian asian fusion cuisine and i absolutely love it
Thanks for the comment! This is actually a traditional Italian recipe, but I'm glad you enjoyed the fusion twist 🇮🇹👨🍳🥢
It's absolutely delicious in my humble opinion, I'm eating it while eating. Made it a bit too spicy, but it's worth it. Sweet, spicy, a bit of crunch, the pasta absorbed the delicious sauce fully. What's not to love
It's really good, and with its distinct flavour and texture, it's well worth a try. I'm glad you enjoy it.
When a chef cook this dish, The restaurant has to hire extra kitchen workers to clean the burnt stains of the frying pan.
Hahahahah that's true
❤️🥰🍝
Just made this and it was fantastic. Didn’t have the cheese so that was not added, but damn good and will make again!
i love this recipe so much, it's so easy to make, and the result us Killer!!!
Some would even say it's the accidental pasta dish, an accident that still worked and tasted amazing!
It does feel like someone tried to warm their leftover spaghetti al pomodoro and forgot them on their stove :D But I don't mind this accident!!
Ezio Auditore da Firenze (Assassins Creed II) approves.
Woah, that means a lot! Give this recipe a try and taste its unique flavour and amazing texture.
Cant wait to make this soon for me what is stracciatella cheese as i dont have that in Singapore can i use other cheese i never had spaghetti all' assassina before i love italian food soooooooooooo much perfect for my after office meals
He said it’s the cheese inside of the burrata cheese balls.
@@tamc4454 Thanks i can find burrata cheese in Singapore
Hi Ramya! Im sure you will love this recipe 😋 you could skip the burrata!
Dear Vincenzo I am one of the Polish followers. I really enjoy your recipes and suggestions. For all’Assassina, in the preparation phase, you prepare „blood” out of 1 liter of water and 150 g of concentrate. Finally you are using like 1/4 of it. Why to prepare so much liquid? I will appreciate your reply. Regards from Warsaw😊
This recipe always reminds me of my warmed up pasta from the day before when I get distracted in the heating process😂
Hahahaha 😂😂😂
There is a big difference among assassina and burned, those are burned…
That’s how spaghetti all’assassina should be made
Already make it this morning, but because i don't have any passata at the moment, i just make it scratch from a fresh tomatoes like a sauce,
Then i add 2 chili in it
Yeah, turn out very hot spicy and great at the same time
Definitely make this again
Grande Vincenzo. Mi hai fatto venire una fame e poi bellissima la maglietta 😂
Sorry Vincenzo. This just isn't for me. 😳😭
you should give this recipe a go my friend
That's OK...not everyone has the stones to be an assassin
Stick to alfredo 😂
i made the same recipe finishing off with dill & parmezano reggiano - out of this world. Also added a bit of grated garlic at the end, to keep the fresh garlic smell
In Sicilia, we kill the pasta the next day by superheating it in a frying pan. That's when we add the chili pepper, the "stratto" and the extra virgin olive oil. We then top it off with ricotta salata. Nice and crispy pasta with an absolutely phenomenal taste and texture. Works beautifully when we do this to left over Pasta alla Norma... and no, I'm not from Catania but from Buscemi (Siracusa). Sometimes, my mother used to add beaten eggs to the mixture. Thank you signor Vincenzo.
That looks so good, I'm glad I was able to share this with a fellow Italian that cooks this dish too. Some people find it bizarre how I'm frying and burning the pasta but back in the days, we also used to cook this with my family. Flavor is very unique and taste extraordinary!
i made Assassina today my own way and it was PERFECT Vini!!!
I know it's late, but I am glad I watch most cooking videos. Uncle Roger, Nick, Guga, even Vincenzo! I binge watch these every time I have to waste timebon something. Also you burned the pasta? That look dangerous Hai-YOOOH!! ❤🎉🎉
While it may seem dangerous, it's important to note that this is a deliberate technique used in some recipes to add a unique smoky flavor to the dish.
Ahh okay okay
You might enjoy Chef Jean-Pierre, if you haven’t already seen his videos