How to Make SPAGHETTI ALL' ASSASSINA Like an Italian Killer Spaghetti

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.

#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 YouTube 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!).

[tarheelron]

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

[breazybear]

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!❤

[DragosPSYCHOPATH]

i watch every video of vicenzo this guy get better and better every video what he make all the time you make me smile

[spookyfish]

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!

[pointdexter]

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.

[TK-mfvx]

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!

[catalhuyuk]

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.

[Joe_for_real]

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.

[Fredo_Viola]

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!!!

[SuperSavvyTravelersLLC]

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!

[Pixx]

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!

[TaiWind]

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

[ComaGraphit]

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 :)

[TsuDymphna]

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.

[erezerezio]

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 😂😂

[lisvhqmdkdkwlsnf]

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!

[raphaelzapalska]

Look at the stillframe at 7:10 you can just tell Vincenzo is having so much fun cooking and that makes me happy :)

[mariaedelyncabanlig]

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!

[ChristinaBambina]

Love this. Love seeing a recipe ive never seen before. Ty vincenzooo!! Love from USA - Cali

[sarah]

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!