Main Course

Vegan Spaghetti all'Assassina

Name: Vegan Spaghetti all'Assassina
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: italian
Ingredients: 320 g spaghetti uncooked; 1,000 ml vegetable broth hot; 400 g canned crushed tomatoes; 2 tbsp tomato paste; 4 clove garlic thinly sliced; 1 tsp red pepper flakes; 4 tbsp olive oil; 0.5 tsp sugar; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp fresh parsley chopped (optional)

This vegan take on the classic 'Assassin's Spaghetti' delivers a spicy, crispy, and deeply flavorful pasta dish. Spaghetti is cooked directly in a rich tomato sauce, allowing it to absorb all the bold flavors while developing a unique charred texture. It's a fiery and satisfying meal perfect for those who love a bit of heat.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 461 kcal

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

320 gspaghetti, uncooked
1,000 mlvegetable broth, hot
400 gcanned crushed tomatoes
2 tbsptomato paste
4 clovegarlic, thinly sliced
1 tspred pepper flakes
4 tbspolive oil
0.5 tspsugar
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

ladle · knife · large non-stick pan

The method

Step by step

1
Heat the olive oil in a large, wide, non-stick pan or skillet over medium heat.
About 2 min
Cook’s note: A pan with a large surface area is crucial for getting the spaghetti to char properly.
2
Add the sliced garlic and red pepper flakes to the pan and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
About 2 min
3
Stir in the tomato paste and cook for another 2 minutes, stirring frequently, to deepen its flavor.
About 2 min
4
Pour in the crushed tomatoes, sugar, salt, and black pepper. Bring the sauce to a gentle simmer.
About 3 min
5
Carefully lay the spaghetti directly into the simmering tomato sauce in an even layer. Do not break the spaghetti.
About 1 min
Cook’s note: It's okay if the spaghetti isn't fully submerged initially; it will soften as it cooks.
6
Allow the spaghetti to cook undisturbed for 3-4 minutes until the bottom begins to char slightly. You should hear sizzling.
About 4 min
Cook’s note: This step is key for developing the signature 'assassina' char.
7
Add a ladleful of hot vegetable broth to the pan, just enough to cover the spaghetti. Gently stir to loosen any bits stuck to the bottom.
About 1 min
8
Continue to cook, adding more broth a ladleful at a time as it gets absorbed, stirring occasionally to prevent sticking but allowing periods of undisturbed cooking for charring.
About 15 min
Cook’s note: This technique is similar to making risotto, adding liquid gradually.
9
Repeat this process for about 15-20 minutes, or until the spaghetti is al dente and most of the broth has been absorbed, creating a rich, thick sauce. Taste and adjust seasoning if needed.
About 5 min
10
Once cooked, transfer the spaghetti to serving plates. Garnish with fresh parsley if desired.
About 1 min
Cook’s note: Serve immediately to enjoy the crispy texture.

Per serving

Nutrition

68%Score

Calories: 460.7kcal
Protein: 12.3g
Carbs: 69.2g
Fat: 15.4g
Fibre: 4g
Sugar: 8.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover spaghetti in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan with a splash of water or broth, though the crispy texture may be lost.