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Spaghetti all'Assassina

Spaghetti all'Assassina

Pasquale Sciarappa
Spaghetti all'Assassina, or killer spaghetti, is cooked just like risotto making this simple recipe a delicious treat to try.
4.8 from 10 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine Italian
Servings 2


  • 1/2 lb. Spaghetti
  • 2 cups Tomato Sauce
  • 3 Garlic Cloves halved
  • 4 Sundried Cherry Tomatoes in olive oil
  • 1 Tbsp. Tomato Paste
  • 4 cups Chicken Stock
  • 1 tsp. Hot Pepper Flakes
  • Grana Padano Cheese grated for topping
  • Extra Virgin Olive Oil
  • Salt and Black Pepper to taste


  • Warm up the chicken stock over medium to high heat. Add one cup of the tomato sauce into the chicken stock and stir. Once warm, leave on low heat.
  • Add a drizzle of olive oil to a deep wide skillet and heat over medium to high heat. Once hot, add the garlic and sauté for about 30 seconds. Add in the tomato paste and stir.
  • Place the pasta flat into the pan and lower the heat to medium low. Move the spaghetti around the pan using a cooking fork for about a minute until it starts to soften up. 
  • Add in two ladleful's of the chicken stock mix. Once the spaghetti absorbs the liquid add in another two ladleful's. Move the spaghetti around until the liquid is absorbed.
  • Add in the hot pepper flakes, sundried cherry tomatoes, and two more ladleful's of chicken stock. Season with salt and black pepper. Move the spaghetti around until the liquid is absorbed and continue adding two ladleful's of chicken stock until the spaghetti is almost fully cooked. This is the same method as a risotto.
  • When the spaghetti is almost cooked to your tasting, add in one cup of tomato sauce and allow the pasta to cook for about 5 more minutes.
  • Remove from the stove top and serve with a sprinkle of freshly grated Grana Padano cheese.


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