What’s The Secret To This Famous Pasta? BURN IT!
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- Опубліковано 5 бер 2024
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Spaghetti Al asassina or Killers spaghetti, also known as spaghetti bruciati is a pasta that is so incredibly good, I might kill for it. From Puglia, this recipe breaks all the rules, cooking raw pasta in tomato sauce like risotto until it burns. Sounds crazy but it is one of the most delicious pasta’s I’ve ever had. If you like Chinese Twice Fried Noodles, this is right up your alley.
RECIPE:
Spaghetti All’Assassina, The Pasta That Breaks All The Rules
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My grandmother is a north african jew but she grew up in Italie. Growing up she made the greatest spaghetti but refused to tell anyone how she made it and said she was taking it to her grave. Well your video inspired me to make your recipe today and I didn't quite burn it as much as you did and I can tell you will confidence that this is her spaghetti.
Thank you so much for resolving a family mystery and allowing me to relive in a childhood favourite that I have no eaten in nearly 30 years. Just amazing.
Wonder why your grandmother hid the secret.
She shared all her other recopies but held this one back. She was a great lady who took wonderful care of her family. I am happy to indulge her this one truly personal treasure. 9 children and 16 grand children... she earned it@@kamaldaud2782
@@kamaldaud2782 She was an assassin who worked for the KGB but didn't want anybody to blow her cover so it was just one of many secrets she took to her grave.
@@MrJhchristMosad, not KGB
But serioulsy she had 9 kids and 19 grandchildren. She was a wonderful caregiver and deserved to have some things to herself, she shared and gave everything else.
@@jetjaguar9298What is it with mu5lim5 not understanding the concept of choice an private property. Go hug your wide, she won't be 11 years old forever
monstrous amount of tomato for such a small portion of noodles. I bet that is some of the most insane tasting tomato sauce you've ever had.
That's exactly how they taste. The pasta consistency is also different from normal dishes, because of the toasting, so it's like a deeply savoury tomato candy pasta!
Monstrous amount of salt for anyone
That's exactly why it tastes so great
@@randybookmanyeah you’re not using enough then. This is not a lot of salt lol
that was like a teaspoon@@randybookman
We burn noodles on purpose?! I’ll tell my wife , she’ll be thrilled
😂😂😂😂😂😂😂 I heard Al Bundy!!!! 😭😂😂
Hilarious
This is not the traditional method but I think it probably works better. Traditionally we put the passata in the pan first with the chili and then layer the spaghetti in. The broth is just water with some passata or more commonly tomato paste (concentrato).
This seems like a smarter way to get more flavour in, by having a more flavourful weekday sauce as the base and adding just water on top of it for the risottatura. Love it, and as always, you have found a way to take a classic and make small tweaks to improve it while still maintaining authenticity and respect for tradition. Bravissimo.
What if it doesnt fit on the pan, can you break the pasta? Lol
Breaking pasta is a serious crime in Italy. If you are based outside of Italy you may do what you want with your pasta.
is he using simply tomato paste in that bottle? or a tomato sauce?
@@rdu239 It's tomato passata. It's a middle ground between tomato paste and crushed tomatoes. It should be available in most supermarkets.
@@emilio4769 Yes. It makes no difference to taste. The reason spaghetti is not broken is that it makes it slightly more difficult to control in cooking, and also more difficult to wrap around a fork when eating. Just don't do it within the vicinity of an Italian or you may lose your life.
I was told the reason to not use a bronze-mold pasta is the starch. Using a high starch pasta will make it all pasty, which is what you don't want.
Eh, he used plenty of sauce and water, so that wasn't going to be a problem. Better pasta is worth the extra work.
@Kevin. Thank you for the information.
I was confused with your comment at first but you are correct imho. When you make a dish like this one or a one pot tiktok pasta it tends to be to "pastry" even with none bronze cheap pasta as well.
@@saltedllama2759
Spoken like someone who has never cooked this dish before.
What kind of twisted logic are you using? If the dish gets cooked with bronze die pasta instead, the final product will become a lot more pasty like goo. Go ahead if you want to cook tomato pudding with crispy spaghetti but stop spreading bullshit.
@@samuelgustafsson2322The difference is the bronze die pasta comes with starch coated which makes it a lot harder to toast. You want to toast the pasta not the starch coat.
I absolutely LOVE watching you cook. Every video is chock full of technique, is well paced and well versed.
DEFINITELY NOT just another cooking show. Thank you for being you ❤️
you're so good at explaining how and why you make your recipe that way.
i've never really been too big on this dish, but after watching you make it properly im craving this rn.
I really got into making this last summer. It's SO GOOD! Definitely one of my favorite pasta dishes.
This is one of my favorite pasta recipies, so I can't wait to try it with some technique adjustments based on the video.
I made this for the first time a few months ago and it was really good! I had some doubts as to whether I could pull it off in a home kitchen, but it was fairly straightforward. The 2 most important things to know are that 1) you need a deep enough pan for all the splattering that will happen, and 2) like risotto you really can't take your eye off it for too long, and at the end not at all. The intense, deep, charred tomato flavor is really something to experience.
Always good to see you pop up in my feed
Thank you again . I enjoy your channel and learn a lot. You do a great job.
Love your work bro. Keep it up.
Man you're good! This looks rich and tasty. Thank you!
Awesome. Definitely trying this, thanks. Italian dishes are so easy to make and taste so good!
Big bro is the only one bringing ahthentic italian dishes, big ups from Bologna🙌
I just love your show and your vibe…. It’s obvious that you are a great chef and wonderful, fun person…. Thank you so much !
Had this twice in Bari last June. Have made it three times since returning home. Fantastic
Amazing! Just made it and it's the best ever.
Looks so good. Love it
Fascinating! Never tried frying pasta before, gonna try it
I've had this video as a favourite for ages but only tried it out just now.....wow!
Perfectly balanced sweetness and tartness from the tomatoes with a perfect kick from the chillies.
Goes so well with red wine!
I would definitely like this, have never heard of it though. Love almost anything caramelized. Seems so simple but there is so much technique and timing that goes into this. I'll try it.
i do this with regular leftover spaghetti with ground beef when i heat it on the pan and it gets toasty and crusty fried...its really delicious...😋😋😍😍hi Stephen i am a new subscriber and i love your channel that i found when i was looking for an easy way to make carbonara...thanks for the best instructions on cooking👍👍🙏🙏
I always make extra Mac an cheese and extra potatoes so I can fry the leftovers up with onion and jalapeno. So much better than regular hash browns.😀 I just had leftover spaghetti yesterday, oh well I know what I'm doing next time.
OMG. This looks amazing. ❤
Dope!! Can't wait to make!
Woah what a wild dish! I can't wait to try it out this weekend.
Yo ur skills are outta this world!!!
love the delivery of this video
Very nice! Thank you for sharing.
Bravo Stephen Cusato for your deep and accurate explanation on the history & science of pasta al'assasina. This is the most comprehensive cooking video on Italian cuisine besides Italia Squisita🍝
Just cooked it - amazing!
Last year in Bari i ate the dish and didn‘t realize its spaghetti all'assassina. Brings back memories, thank you 😍
Love your content 😊😊
That looks incredible!
This is delicious. Came out perfect. The flavor was incredible. I have two go-to pasta dishes. Now I have 3. I also watched a couple other methods of this by other chefs. Sonny’s version is the one ya want and the easiest to follow imo.
Been wanting to try this for a while--this might take me over the edge
This looks amazing, ill have to try one day
I tried it a couple of times after seeing the video about the guy in Italy, it's so good ^^ happy to see the recipe in here as well ❤
Cogratz!!! You are - as far as I looked - the first person on the I-net, who does it right and let the pasta at least pre-toast in in the olive oliveoil with the garlic BEFORE adding the the tomato stock. THX!!
looks and sounds amazing, always wanted to try it, will give it a go today!
btw, the recipe link in the description links to the Rice Cakes recipe, dont know if thats intentional 😅
I made this after seeing a l'assassina video, the resto in italy that specializes in this method.
so amazing.
I've tried this a few times. It takes a lot of work (during cooking and cleaning up after) but is worth it.
Sir, yet again, I gotta say thanks and give you props. Made this tonight with chicken & bacon - it was BANGIN'! If I made this for me on a date night, I'd totally break me OFF after dinner. This was fire, thanks for another hittin' recipe that was manageable (effort/ingredients wise) and delicious! 🤤❤️🙏
❤ I tried it out! Very fun dish to cook. Mastery may tak a few iteration🍝
one of my favorite dishes ever, a must try if you like spaghetti and spice
I tried this, it was better than I expected, not just sauce and pasta, added some Parmesan later, but oddly didn't really need it. Very rich, will do again.
With the way you were describing it…I swear I thought I smelled something 😂🤤 thank you for sharing
I've made this often in the last year and found the need for patience as the sauce cooks down to the char level. It's not unusual for it to take 45 minutes but it's well worth it.
Probably the reason the myth of its creation is a pan forgotten on the stove while being preoccupied with other things.
Did you use Chef John’s recipe? I’ve been meaning to try it for a long while.
This looks amazing. Growing up, my mom would take leftover pasta with tomato sauce and pan fry it the next day, adding some chili flakes, making it a crunchy spicy pasta. It was great! This reminds me a bit of that. Will definitely be trying this!
I’m going to try your mom’s method! Not Italian so I didn’t grow up with leftover reheated spaghetti + sauce, but it always seemed appealing.
Lol you're better at spreading the Iegs than you ever will be at cooking
@@smellypatel5272
Cringe
I grew up in Italy and never heard about this pasta until a couple of years ago, when it started appearing on various media platforms. I have been skeptical ever sjnce, as I’m not a big fan of tomato sauce pasta, but I just made it and it’s amazing. Will be one of my favorites moving forward.
Nice Pasta Dish!
Ur my favorite pasta chef. I made ur roasted peppers sauce on Sunday and ur carbonerra for the 5th time last night. I've wanted to try this diah for a year. I'll.make it later this week. Thanks
I love when the food has a little burn!
Your pasta looks amazing dude 👍
Definitely trying this!
Looks good, Stephen 👍
Omg I'm gonna totally make that today!!!!!!
This reminds me of when my mom would reheat pasta in a frying pan (she refused to use a microwave) I liked when it would caramelize and get a little burnt. Can't wait to try this!!!!
Me too! This will take longer, but Stephen’s the technique guy. He makes everything to next level!
I made this for breakfast this morning; it was FIRE!!!!!
@notanothercookingshow happy you’re upgrading this recipe with a stainless pan. I’ve seen it done with nonstick and that never works right but that’s true for most traditionally inspired recipes
That sounds amazing!!! I’ve never had it before, but what comes to mind is the corner of a good lasagna. It’s my favorite part. Especially when it’s gets a little burnt.
This looks absolutely wild in the best way!!
Wow looks so good😊
Thank you, Steve! That is one of my all-time favorite pasta dishes ... I make your weekday sauce but put in a healthy amount of Calabrian pepper, so it's nice ad spicy!
Why can I taste this through the screen? Looks absolutely delicious!
That looks incredible.
Interesting.... Good to see you back
Love the assassin's pasta 🍝🍝🍝 sweet spicy caramelized tomato sauce very deep and rustic flavor ❤ thanks 😊😊
Fav cooking show on UA-cam
The crispiness is like Persian tadig pasta (makaroni) 😍
My dad does this with his sauce, a lot of tomato paste, whole tomato, boils big pots of sauce and then stores it. Good stuff.
I always used to love cooking leftover pasta in a frying pan with lots of butter and get it nice and caramelized.
I love the angry sauce (arribiatta) from your recipes. It is my favorite. Now I’m ready to try the assassin sauce! Do you have a “hide the body” sauce recipe coming up. I might need it. 😂😂😂
Technically there’s no “assassin sauce” as it’s the cooking method that makes it such
Then don't look into puttanesca lol
This looks very good. I have not seen this dish before
Wow. Revolutionary.
Gonna try this one next weekend
That looks so good
As an italian, top quality ingredients!
Well done my little Mario Rossi!
very good easy to follow diresction ❤
Ty for this. and your stove rocks!
Me encara tus recetas. I like it so much that I I am going to write a family recipe with a twist. Delicious 😋
Looks GREAT. The link is taking me to the wrong recipe, though, and I'm having trouble finding it on the website.
I so want to do this. A keeper for sure. Got all the ingredients (except the fresh basil, but no problem). What's the problem with cast iron, though? I have the stainless pans to do it without that, but I think this would benefit the cast iron even more.
I tried it. Don't get me wrong, it's delicious, but the slight bitterness due to the char aftertaste doesn't bode well for me.
The result looks similar to how mine looks, except that I bake the sauce in the oven to reduce and caramelize it. Props for showing the garlic sauteed pasta and the stove top reduction. 😋
nice! I also add tomato puree to the weekday sauce; once I plate the pasta I deglaze the pan with a few drops of red wine and salt to top off the pasta (can't let all the left over flavor in the pan go to waste :) )
Dude its actually not bad i can vouche for this
So much work but looks so freaking good
this is the Detroit Pizza of pasta dishes. crunchy and tasty for all the right reasons.
Fascinating. Spaghetti al asassina is mostly described as a spicy weekday sauce here in Germany. I had no idea how it is done properly. I'm surely gonna give it a try.
Ich wette wir sind in derselben facebook gruppe. Ich wunder mich jedes mal wenn jemand das gericht postet. Hab mich aber nie getraut etwas zu sagen 😁 die spaghetti sind da nie verbrannt.
Still the coolest outro of any cooking channel on YT.
Legendary Chef John's inspiration 🤌
I don't think it's a chef john original
Nah, this one came from Italy
Watching this channel, I’m actually learning how to do things I never imagined I’d do
the legend has returned
I remember making this in my 20s when I was high AF and wasn't paying attention! I ate it anyway topping it with butter and red pepper. I remember that it tasted pretty damn good and thought I invented a beer way of cooking spaghetti.
Yours looked a little better managed and nicely done. So now that those days are over I'll give this a twirl!
Thanks 👍
Wow, this blows me away, something I honestly haven't seen before on YT. Well, apart from the ridiculous "food hacks" and I-dare-you-eat-this dishes. Also...no cheese!! This looks fantastic...and a little intimidating to make!
This is a perfect lent dish, I’ll definitely give this a try. Since you mentioned an iron pan I was considering my iron wok since it’s definitely deep enough, though I don’t think there’s enough space for the length of the pasta. 🍝, plus I don’t think I want to strip it with the acidity of the sauce. It’ll prolly end up in my seasoned stainless steel. Very much looking forward to this (I might have to add some fresh tomatoes in there to the sear too ;))
My cast iron skillet is well-seasoned and has no problem with tomatoes. That being said, I did make chili in a Dutch oven shortly after getting it, and the tomatoes killed my seasoning. The fear of cast iron being dangerous is mostly untrue. It's only mostly untrue because if you use a dry, unseasoned pan, it can pull out metals, but who would ever use an unseasoned cast iron pan to begin with?
The only pan I have that's big enough to toast pasta in is my cast iron so I guess I'll be putting this to the test.
This is similar to a Spanish dish my grandmother used to cook called Fideo. The only difference is she added just a pinch of Beef Bouillon and Saffron if you wanted to be extra fancy. She always had some ready for us grandkids after school. 😊
This is a true Italian secret! My mom made this for me all the time with left over pasta to make it brand new I love to see it