Can I use other types of pasta instead of spaghetti?

Yes, but stick to long, thin varieties like linguine or fettuccine for similar results. Shorter shapes won’t achieve the same texture and may cook unevenly.

Is it okay to stir the pasta while it's cooking in the skillet?

Resist the urge to stir too much. Minimal movement is key to achieving that delicious charred bottom layer, which gives this dish its signature crunch and flavor.

Do I need a cast iron skillet?

It’s highly recommended for better browning and heat retention, but if you don’t have one, a heavy-bottomed stainless steel or nonstick skillet will still work.

Can I make this recipe gluten-free?

Yes, just use gluten-free spaghetti. Make sure to monitor the cooking time closely, as gluten-free pasta may become too soft or break apart more easily.

Assassin’s Spaghetti

Name: Assassin’s Spaghetti
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 tablespoons olive oil; 3 cloves garlic, finely minced; ½ teaspoon red chili flakes (adjust to taste); 1 cup tomato purée; 6 ounces (roughly half a box) of uncooked spaghetti; 3 cups water; 2 tablespoons tomato paste; 1½ teaspoons kosher salt (for the broth); Fresh parsley (optional, for garnish); Grated Parmesan (optional, for serving)

Description

Assassin’s Spaghetti is a bold, one-pan pasta dish cooked risotto-style with dry spaghetti, spicy tomato sauce, and a signature crispy sear on the bottom. This quick, beginner-friendly recipe is rich in flavor and texture, making it perfect for weeknight dinners or when you’re craving something different.

Ingredients

Scale

4 tablespoons olive oil
3 cloves garlic, finely minced
½ teaspoon red chili flakes (adjust to taste)
1 cup tomato purée
6 ounces (roughly half a box) of uncooked spaghetti
3 cups water
2 tablespoons tomato paste
1½ teaspoons kosher salt (for the broth)
Fresh parsley (optional, for garnish)
Grated Parmesan (optional, for serving)

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Instructions

Sauté the aromatics: In a wide, heavy-bottomed skillet, heat olive oil over medium heat. Add the minced garlic and chili flakes, cooking just until fragrant. Be careful not to brown the garlic.
Start the sauce: Pour in the tomato purée to immediately stop the garlic from overcooking. Stir and let the sauce simmer for a minute or two to concentrate its flavor slightly.
Add the pasta: Lay the dry spaghetti flat into the pan, nestling it into the sauce without breaking it. It’s okay if the ends stick out—they’ll soften and bend as they cook.
Prepare the broth: In a separate saucepan, stir tomato paste into water with salt and bring it to a simmer. This flavorful broth will cook the pasta gradually.
Cook risotto-style: Begin ladling the hot tomato broth over the pasta, just enough to partially cover the noodles. Let the liquid absorb before adding more. Continue adding broth in batches, allowing the pasta to soften slowly while it slightly chars against the skillet.
Finish and serve: Once the spaghetti is tender with a slight bite and the bottom has developed a crispy layer, use tongs to twirl and plate. Garnish with fresh parsley or Parmesan if desired.

Notes

Avoid over-stirring the pasta—it needs contact with the hot skillet to char properly. If you’re using a nonstick pan, you may not get as much browning, but the dish will still taste fantastic. For added richness, stir in a tablespoon of butter at the end. You can also add anchovies or shallots to the aromatics for deeper flavor.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Pasta
Method: One-pan, skillet
Cuisine: Italian

Nutrition

Serving Size: 1 plate
Calories: 470
Sugar: 7g
Sodium: 780mg
Fat: 18g
Saturated Fat: 2.5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 4g
Protein: 11g
Cholesterol: 0mg