Vegan Spaghetti all'Assassina
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
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store any leftover spaghetti in an airtight container in the refrigerator.
Reheat gently in a pan with a splash of water or broth, though the crispy texture may be lost.
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