What’s The Secret To This Famous Pasta? BURN IT!

[@Cyril29a]

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.

[@kamaldaud2782]

Wonder why your grandmother hid the secret.

[@Cyril29a]

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

[@MrJhchrist]

@@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.

[@Cyril29a]

@@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.

[@Cyril29a]

@@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

[@BraveNewWorldAH]

the assertion that cast iron pans are unsafe and should be replaced with modern alternatives for health reasons doesn't hold up well against scientific scrutiny. Cast iron remains a safe and effective cooking tool when used and maintained properly. The benefits of using cast iron, such as its durability, heat retention, and the potential for iron supplementation, often outweigh the minimal risks associated with its use.

[@TheGuyCalledX]

It's moreso that tomatoes are really acidic, which can leech the seasoning off of the surface of the pan. For most cooking, cast iron is fine

[@peterdieleman303]

I have all three of a stainless steel clad pan, de buyer carbon steel, and a lodge skillet, but this recipe is just insanely acidic. I’d definitely recommend stainless here, as it will strip the season of a carbon steel pan, and even a cast iron one will probably need some oil afterwards.

[@Drejkol]

​@TheGuyCalledX this + the problem is to actually maintain them correctly. For Tefal pans, all you need is to just use wooden or teflon-safe tools, and you are good. For the stainless steel, you can use whatever you want but just be gently. Both teflon and stainless steel pots can be cleaned with ordinary kitchen detergents and are much easier (and lighter) to use

[@EASTVANASSASSIN]

This is pretty much how my Gramma made this back in the 70’s. Never had it anywhere else or even knew it was a thing. To me it was just Gramma’s spaghetti and it was the best spaghetti I’ve ever had to this day. Thanks for bringing the memories.

[@louisepelish3228]

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!!!!

[@jeanniebrooks]

Me too! This will take longer, but Stephen’s the technique guy. He makes everything to next level!

[@TandyMTG]

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.

[@constantinosstylianou]

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!

[@randybookman]

Monstrous amount of salt for anyone

[@peterhuston7888]

That's exactly why it tastes so great

[@androvox5089]

@@randybookmanyeah you’re not using enough then. This is not a lot of salt lol

[@awightman1221]

that was like a teaspoon@@randybookman

[@HextorBane]

As italian, I really appreciate when our typical dishes are made properly. Bravo.

[@KevinStewart-uv1gd]

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.

[@saltedllama2759]

Eh, he used plenty of sauce and water, so that wasn't going to be a problem. Better pasta is worth the extra work.

[@katrinat.3032]

@Kevin. Thank you for the information.

[@samuelgustafsson2322]

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.

[@xiaocaomei3438]

@@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.

[@xiaocaomei3438]

@@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.

[@WiseHypocrite]

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.

[@emilio4769]

What if it doesnt fit on the pan, can you break the pasta? Lol

[@rdu239]

is he using simply tomato paste in that bottle? or a tomato sauce?

[@puritech1609]

@@rdu239 It's tomato passata. It's a middle ground between tomato paste and crushed tomatoes. It should be available in most supermarkets.

[@puritech1609]

@@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.

[@vess928]

@@frankfurter7260no its not i live in italy and nobody cares

[@tokyojones3140]

We burn noodles on purpose?! I’ll tell my wife , she’ll be thrilled

[@tejay9416]

😂😂😂😂😂😂😂 I heard Al Bundy!!!! 😭😂😂

[@wyodrifter5539]

Hilarious

[@modernblue24]

Anybody tried to fry it using the leftover spaghetti with eggs for a morning breakfast?

[@QJSlim]

​@@modernblue24My wife grew up section 8 too. They ate leftover spaghetti fried with pork chops at dinner. 🤢

[@Ray1969.]

Now that’s funny!!!!

[@Nibbarese7]

Big bro is the only one bringing ahthentic italian dishes, big ups from Bologna🙌

[@arbhall7572]

If it was authentic? Whys the recipe got tomatoes and wheres the fish?

[@raffaelelauta6184]

Barese here (citizen of Bari). I didn't expect you to prepare "spaghetti all'assassina" so well. Bravo!

[@drjohnnyd7]

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.

[@horatiolust5693]

Had this twice in Bari last June. Have made it three times since returning home. Fantastic

[@loufancelli1330]

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.

[@tsisqua]

I've been cooking this off and on all of this year. My family LOVES it, and I love cooking it. Very fun to make, and the only recipe I get to burn the crap out of; the more burn, the better! I start with very hot chiles in the oil to begin with, along with the garlic and basil. Much of the heat is reduced, but still quite spicy. I become "all'assassino"!!!!

[@GhostOfficial-0187]

Bro I just made this and when I tell you it’s the best spaghetti I’ve ever had..WOW 💯💯

[@sirhooligan7489]

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!!

[@rlazzaro30]

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.

[@InnuendoXP]

Probably the reason the myth of its creation is a pan forgotten on the stove while being preoccupied with other things.

[@jeanniebrooks]

Did you use Chef John’s recipe? I’ve been meaning to try it for a long while.

[@ZEFFENWULF]

It should only take 20-30 min. You probably need to be at a higher temp or need a a wider pan so the liquid is more shallow during the cooking process.

[@ironic.]

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.

[@Llh1990]

So I made this last night and it was sooo good!! Only difference I used can tomato sauce from Trader Joe’s.. so easy to follow!

[@DA-tj9fb]

One of the last times my dad ever cussed me out was when I attempted to make this dish. I followed the recipe from Tucci's cooking show as it was made in a seaside town in the region. That recipe calls for a third of a cup of crushed red pepper. When cooked this way, the heat from the pepper (really good stuff I purchased at Costco) basically becomes pepper spray one can use to ward off trouble. When Dad came into the kitchen, he immediately started coughing and barked "whath'f**k are you doing here" and Mom and I, giggling and tearing from the heat, had to open windows and doors and, believe you me, we were killed eating it. Good stuff. Great memories. Thanks!

[@therichieboy]

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!

[@SagittarA]

3:05 to whoever thinks or did try it with cast iron pan… please dont try this unless you want to ruin the painstakingly made seasoning on your pan. Acidic stuff like tomato sauces can and most probably WILL ruin the seasoning on your pan. It will start to peel off into every food youll make in it after that and youll have to redo your whole seasoning, just because some dude had to make a AD segway.

[@raenandlal5893]

It changes the taste is the tomatoes in a bad way.

[@lb7661]

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!

[@jeanniebrooks]

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.

[@smellypatel5272]

Lol you're better at spreading the Iegs than you ever will be at cooking

[@NN-sp9tu]

@@smellypatel5272 Cringe

[@gwilymyddraig]

I made this after seeing a l'assassina video, the resto in italy that specializes in this method. so amazing.

[@FOUNDERZERO]

I really got into making this last summer. It's SO GOOD! Definitely one of my favorite pasta dishes.

[@bellaangel4422]

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. 😊

[@octopuffinkumquat]

Just tried following this recipe. Turned out great. Super strong flavor. Makes more than you think it will at 120g.

[@MrQwertypoiuyty]

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.

[@mattmark94]

If it tastes bitter you cooked them too much. Pasta alla assasina is not supposed to taste like that.

[@MrQwertypoiuyty]

@@mattmark94 Maybe. But I want that char as I've seen in the above video or on the recipe based on Vincenzo's plate (another KZbin channel by an Italian cook or chef). And that visible char gave that slight bitterness.

[@mattmark94]

@MrQwertypoiuyty Iook up "Spaghetti alla Assassina Luca Pappagallo" even if you can't understand italian you will see the right amout of "char" that the dish is supposed to have. Trust me when you make a good spaghetti alla assassina it tastes like a very flavorfull tomato concentrate, with just an hint of bitterness.

[@MrQwertypoiuyty]

@@mattmark94 Thanks for the advice. I'll try making it again. Edit: Someone in reddit advised that one should use fresh tomatoes and not the canned or the ones in bottles, as they usually have added sugars and other ingredients. Maybe that's why my dish is not as good as it is supposed to be, my dish was delicious but quite salty and bitter due to the charring. Burning of the added sugars may have brought on the bitterness.

[@YXL36]

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🍝

[@randomanun4278]

Made soke last night for my kids and added shrimp to a seperate sauce pan. They loved it. It's seriously powerful flavor.

[@peterhuston7888]

This is one of my favorite pasta recipies, so I can't wait to try it with some technique adjustments based on the video.

[@ChurchladyHmm]

I love when the food has a little burn!

[@bob-dm1mo]

I burn anything with tomato. Spaghetti, Chili, or tomato soup. Cook beef or pork then cook onions, peppers, Chilies, and garlic in beef fat til reduced and burned. Add 3 Tbs of liquid smoke. I like little bit of carrot in there for sweetness. Your whole house will smell so good. This takes a hour just standing there stirring. So, I like to make a bunch in bulk now and food process the burned veg and freeze in ice trays. Then throw a couple ice cubes in with whatever I'm cooking. I'm going to try the recipe like you guys did it. It sounds great and no draining the pasta.

[@SPXJUICE75]

I didn't had pasta long time ago and this recipe right there is the bomb!

[@h.r.hufnstuf4171]

Explains why I loved the crispy edges on a bake spaghetti

[@ashleemammano4006]

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

[@Maniii782]

KZbin is scary, i accidentally burnt spaghetti last night on a non stick pan, and found it was quite good, and now im getting this

[@gabeee4332]

That's funny like it can read your mind...maybe funny isn't the word...scary! Sheesh...

[@DA-tj9fb]

Big Brother Is Watching You

[@fabi7434]

I mean google is always listening so….

[@turbocharged0611]

I’ve had this dish before, but it was called “YOUR MOTHERS WORKING LATE”. 😂😂😂😂

[@octosalias5785]

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.

[@______4790]

I reheated some spaghetti on a cook stove the other night and accidently did this, amazing

[@bizznick444joe7]

Why are people enjoying my college mistake meal nowadays

[@derek04151]

I make this in my Lodge cast iron pan on mid-hi and I only add 2 ladles at a time and boil it off before adding more. It takes a long time but the taste and texture is a perfect balance that you have to work for to get it just right.

[@lisaray9404]

This is the best spaghetti ever!!! If you've never had it, have it! Get the groceries and make it! :D

[@TVFlix]

I've had this before but am curious is it not carcinogenic

[@Grimnoire]

It isn't

[@me0wKat]

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 ❤️

[@bimbettocavallo]

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.

[@xrmighty]

To simplify: seentially just cook it well done. This looks so good

[@barbarareyes3005]

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👍👍🙏🙏

[@JackBurton77777]

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.

[@SidneyNoFrills]

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 :) )

[@Alva2323]

@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

[@ploschi1]

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 😍

[@ATXsatchOKC]

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.

[@dboyer1984]

Saw this recipe on a few other channels. So naturally, I had to come here to get the truest baseline of how this dish is actually supposed to be cooked.

[@paulmartin7334]

I always used to love cooking leftover pasta in a frying pan with lots of butter and get it nice and caramelized.

[@lucaforelli]

Fascinating! Never tried frying pasta before, gonna try it

[@jpxdude]

Why can I taste this through the screen? Looks absolutely delicious!

[@noahvachon5025]

Just tried this and it came out fantastic. Thanks for your videos!

[@ohmyitscook]

one of my favorite dishes ever, a must try if you like spaghetti and spice

[@jconsi]

Man you're good! This looks rich and tasty. Thank you!

[@chevypreps6417]

This looks very good. I have not seen this dish before

[@whoobonhooaglo]

With the way you were describing it…I swear I thought I smelled something 😂🤤 thank you for sharing

[@bertorias4847]

Nice work man!! I’m exactly from Bari and I should say it was perfectly done!!!

[@davidchiarletti4648]

My mum used to do it for us years back I miss it ,I do this version crispy burnt but a bit drier wiv two beaten eggs in little dish become a spar omelette delicious it cliffs unreal nice under grill

[@leventhumps3861]

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.

[@chomskysfavefive]

We have exactly that kind of cast iron pan. Wash some gentle cool water on it and wipe with a towel damped in oil. Should try this.

[@catalincapota9022]

Amazing! Just made it and it's the best ever.

[@GeminianINTJ]

Made it just like you said and it was fantastic. Beautiful rich tomato flavor... Love the deep flavor from the crispy charring.....

[@creativeowlmedia6865]

Man tried this, but had to use a cast iron because of the other pans where not big enough. Like a angel pisses over my tongue, this is superb!!!!

[@MaxKreature]

The crispiness is like Persian tadig pasta (makaroni) 😍

[@raymondgirardtan4978]

I've tried this a few times. It takes a lot of work (during cooking and cleaning up after) but is worth it.

[@Profetorum]

Hi. The reason why they DON'T recommend bronze-cut pasta is because bronze-cut pasta has an higher amount of starch and with the entire process being inside a pan leads to a very "creamy" result - while the original recipe turns out mostly dry, almost fried. Sorry for my poor english

[@travenator16]

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 😅

[@stephenkopels]

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 !

[@SkyProtonFood]

this is the Detroit Pizza of pasta dishes. crunchy and tasty for all the right reasons.

[@paulshealthfitness7922]

i legit made this by accident left my stove on, it looked burnt, rehydrated it with the pasta cooking in the sauce, and it was amazing

[@fransaacs]

Read an article about this Assassin's Spaghetti couple of years ago, only difference concerning the origin story was that the customers said something along the lines of 'Surprise us, cook us anything you like - so long as it's a dish to die for'. Get work as always, more power to you.

[@robgindc1]

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! 🤤❤️🙏

[@CrazyKedool]

As an italian, top quality ingredients! Well done my little Mario Rossi!

[@juuse94]

First try, didn't even get much crispiness or caramelization to the sauce but god damn it was delicious. I'm in heaven right now.

[@sukhpalsandhu6341]

I used to make this by accident, love it

[@midep-y7q]

Molto bravo...sopratutto per la scelta delle pentole giuste

[@voidofmisery4810]

love the delivery of this video

[@shaunhull9235]

Always good to see you pop up in my feed

[@MrSam1804]

this is how i do my tomatoe sauce pasta, but i burn it not intentionally, just because im bad at timing

[@Roofers-Nail-Hardest]

Watching this channel, I’m actually learning how to do things I never imagined I’d do

[@heros.1843]

You can shorten the time by boiling the pasta for 5 mins. And then use the carmelized method. Use white wine , sauce , water , sauce, white wine , sauce.

[@meteor69]

Legendary Chef John's inspiration 🤌

[@brianhu6277]

I don't think it's a chef john original

[@tatersalad76]

Nah, this one came from Italy

[@charlies8282]

Looks so good. Love it

[@NickCombs]

I just made this and inspired by your comment about stir fry noodles I added black cardamom, a splash of soy sauce, and a little sriracha. It was awesome!

[@janelynn2560]

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. 😂😂😂

[@bimbettocavallo]

Technically there’s no “assassin sauce” as it’s the cooking method that makes it such

[@rebel4466]

Then don't look into puttanesca lol

[@christopherjarrett9067]

Been wanting to try this for a while--this might take me over the edge

[@jamestrank5928]

Inefficient way of doing it. Boil the spaghetti first. Then stir fry it with a lot of the sauce in a jet engine wok, caramelizing the sauce with high heat in the process until a little charred everywhere.

[@JefeL-ji1gm]

So basically fresh leftover spaghetti (if you ever reheated spaghetti on a stove you’ll get the same results)

[@siimkask14]

Not at all

[@dawggonevidz9140]

I like a non traditional twist too, I dice and then crush cherry tomatoes, or baby romas, or both. I add about 1/3 a large onion, diced. Season with salt, in a pan with enough oil and a little more, and then another splash. That's what I fry for the pasta to rest on while it toasts. The onion starts to smell sweet I hit it with the broth, which is much weaker than yours, I'm talking like 1 part tomato paste to 4 parts water in the same sauce pan. That's been simmering since the start, and that's what I spoon in onto the pasta, and not in large amounts, but smaller amounts to assist in the development of the char in the pasta and the tomato mush. When it's done right it almost tastes like there's meat in it. It's just that slow char, deeply browned but not quite blackened. If you want pepper add it at the end, if added at the start, burned pepper will develop a nasty bitter taste that will spoil the dish.

[@Kakashi-yw4li]

Looks like the heartburn will definitely kill you lol

[@steveziki]

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!

[@vincents5042]

Love your work bro. Keep it up.

[@markechevarria2696]

Woah what a wild dish! I can't wait to try it out this weekend.

[@Earthy-Artist]

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.