Chef John out there killing it.

You’re the ONLY food KZfaqr that makes videos where I’ll save and actually make the recipes. And they have never failed me! Thanks Chef John

I really appreciate that most of your recipes are affordable! My grocery budget is getting tighter and tighter. I can make this for just a few dollars! Thank you!!

Thank you for this recipe! I'm Celiac, and gluten-free spaghetti is especially sad amongst all pasta varieties (too much starch, not enough adhesive ingredients), but this recipe works brilliantly and helps keeps the spaghetti from breaking into billion sad, sad little bits and cooking into gloop -- why didn't I think of *braising* it myself? Fantastic. Made this with some banana peppers thrown in that needed using up, and it was absolutely sublime (licked the plate clean and had a good, smug, full-bellied nap; no regrets).

What I like about this recipe is that it makes you think about pasta in a different way.

If you put it in 0.5x speed, chef john sounds like he ate some shrooms.

Hello Chef John, I just stopped by to tell you I used your 3 minute "lox" recipe for the first time yesterday, after finding a nice little piece of salmon on sale at the grocery for $9/lb. Being old and retired I've had to give up a lot of special delights over the past year when everything I have to buy went up 50%. No money left for extras. It was a real treat to have cream cheese and lox on sesame Italian toast this morning! Thank you from a poor person!!! Between you and Chain Baker, I can afford to have some good food again. Mayonnaise is next on my list.

This reminds me of the dark ages before the microwave for reheating leftovers. My mother used to reheat homemade spaghetti in a frying pan and it would still be succulent but somewhat crispy (her sauce had onions, peppers and ground beef as well). I had forgotten all about that until seeing this video. Definitely gonna try this out!

I've seen so many attempts at this dish on KZfaq, and none of them come even close to how gorgeous this one looks. THIS is the recipe I'll be following.

Hey Chef John, Ive been a fan for years and this video is no exception. I noticed that you spend a little time in each video to thoughtfully plate your food and I am now finally at the point of my life where I start to care about that sort of thing. Could you do a video about plating at some point? SImple things the home cook to make their food look better than a pile on a plate. I would love that. Thanks again.

I have no words. Tried the recipe and can't stop thinking about this pasta dish since. Will be making this again and again. Plus once more every time I have leftover tomato soup (broth-based). Simply amazing. Why didn't I know of this before!? Thank you Chef John for bringing such joy to my belly.

This is one of my favorite spaghetti dishes. The texture of the noodles is dramatically different from any other baked or boiled pasta.

Immediately placed into my Saved Recipes folder. I'm making it this week 100%. And I'm gonna serve it with 2-3 chunks of buffalo mozz on top, and basil leaves.

The perfect low cost mega flavour dish which is so simple to make, especially in this cost of living crisis!

I’m pretty sure it’s called the assassins spaghetti because of the patience it takes to make it

I never knew you could cook spaghetti this way, I tried it out for my family and everyone loved it.

What I like adding to this is grating village halloumi on top and a squeeze of lemon juice. The saltiness of the halloumi and zing from the lemon really balances well with the heat of the chili and savouriness of the tomato.

I had all the ingredients on-hand to make this pasta already, so I made it for dinner tonight! That was convenient. Anyway, I barely even measured or timed anything while cooking, and it turned out absolutely delicious. Next time I make this-and there will definitely be a next time-I am going to be less timid on the steps where you caramelize the noodles.

Chef John, THANK YOU! I cooked in several nice restaurants when I was younger (20+ years ago now), have watched your videos for several years now and while I've made a few of your recipes, more than anything I've watched your content for entertainment and, more importantly, INSPIRATION. I've taken many many elements from things you've done and made wonderful creations all of my own from them. Truly sir, thank you. I really enjoy watching your videos

I like the concept of burning a dish, over and over and over again, then eventually serving it up

Absolutely BAD ASS! I thought, I had made it all, I was wrong. Now, the only thing, the only alteration I’d make to this is Anchovies. I believe, it would absolutely kick this over the top and? This made the list for dinner this week…

I made this recipe a million times since this video aired. My kids love it, I love it. I made it like you showed and I also made adaptations with different flavors (i.e., tamari/satay). I love that it's one pot. This is by far my fav of your recipes for taste alone, and the best on the whole internet. It's like the risotto of pasta.

This is one of the best meals I have ever eaten. I love chef John's creations and have made quite a few but this one was fantastic. Thank you for sharing this recipe and I hope everyone will give it a try.

Chef john may not be number 1 in views, but the fact that the best of the best on youtube all declare him as the OG who makes the tastiest stuff, hell that's real clout.

I knew he’d get around to covering this dish and I’m so glad he did.

I cooked this tonight, because I couldn’t wait to try it. It was a really new sort of taste, which made cooking it extra rewarding. Also, the dish is very relaxing to cook as there is plenty of time to reduce all the passata. Delicious!

I already know how to make this dish quite fluently. But I watched this video all the way through anyway, just for the joy of watching Chef John and listening to his voice.

Me watching Chef John after like 3 years, man hasn't changed one bit. Love it.

No, ketchup goes on hot dogs.

Used to make this as a very dry side dish at Villa Giula in Park Slope Brooklyn NY USA. We used pre cooked pasta to save time for the customer. This version starting with dry pasta is outstanding and carries much more flavor forward. Adding a few anchovies to the oil/redpepper stage will elevate your dish. For the gluten-free crowd: Don't use this on GF noodles (not pasta by a long shot). The noodles (not pasta) cannot handle the number of flips as you concentrate and 'char' the sauce. By the time the noodles (not pasta) are cooked....they have been split and broken into a stage just above paste (also not pasta). If using real semolina pasta, be sure to add a healthy sprinkle of Parmesan and minced parsley just before serving. For making this into a main, toss with pan-fried chicken or shrimps and serve with a spring greens salad with cucumber, roasted red peppers, and artichoke hearts under a glaze of olive oil and balsamic vinegar. UPDATE: For the gluten free crowd....you CAN use this technique with Barilla GF Penne. The penne is thicker and already in small pieces so you can't break it during the flipping stage. The penne is nice cuz you get the outside char, but some sweet sauce still hides inside.

I just saw another guy doing this on YT. I must try this dish now. I can taste that deep flavor through the screen.

Listening to Chef John is always such a joy.. Chef John out there killing it..

Well thank you for making a recipe from my country! Actually we use an iron pan so that spaghetti are better burnt 🔥 Greetings from Italy! 😄🤌🤌🤌🇮🇹🇮🇹🇮🇹

I choose to believe the real story behind this is that the infamous assassin Alfredo was under suspicion for a recent killing and had to take to the hills in such a hurry that he could only throw some pasta and a frying pan into his knapsack. On the way to the safety of the mountains, he stole some tomatoes and peppers for sustenance. After a few days of crunching on dry pasta and slurping raw tomatoes, he risked making a low, discreet fire. Delirious with hunger and not wishing to squander the water in his waterskin, he mashed tomatoes in the pan and tossed in the pasta, counting on the water from the tomatoes to eventually cook the pasta somewhat. As the water evaporated, he added another tomato, then another, then a pepper by accident, and nodded off. His nose alerted him that the food was burning, so he stirred it and tasted it, and noticed that the pasta was softened a bit. After another tomato and a stir, he once again fell asleep. When he awoke, his fire was out and his food was a cold and chewy mass, but it was the last of his food and this was camp, so he ate it. To his suprise, the burned sugar from the tomatoes had wonderfully carmelized as the fire died out and miraculously achieved a deep golden black color. It was so borderline acceptable that he survived, albeit a bit shaken by the experience, despite his history of coolly dispatching humans for money. Considering himself to have pushed his luck one too many times, upon rejoining society, he repented and became a man of peace, explored the culinary arts, and shared life-giving food instead of dealing death. He eventually made a video explaining the recipe named after his former identity to unsuspecting suburbanites with a disappointingly innocuous cover story, so that they would never know that the fancy name belied an origin in a camp cooking accident, nor the truth of his violent past.

I don't know if any recipe on KZfaq has ever got me salivating as much as this one!

Hey Chef John! Thank you for the video and recipe! I made this last night and it was AMAZING!!! I used Rao's spaghetti, a can of Aldi's crushed tomatoes, 5 cloves of garlic from the freezer, a tablespoon of garlic-pepper salt and less pepper flakes. I've not had such good spaghetti anywhere. I recommend this spaghetti recipe to everyone who loves spicy pasta. Of course, using your recipe is a must! It's easy and delicious! Thank you again! 😊💖🙏

I’ve made this before and it’s amazing. So much flavor for such a relatively simple dish. Highly recommend.

I'd never heard of this spaghetti preparation before and can't wait to try it!

I love how simple and straightforward your recipe videos are every time! Even my dog loves watching your recipe videos 😄

made this last night. AMAZING. only thing i added was i fried some chorizo for flatbread in the pan i made the spaghetti in.

My Spanish and Italian grandma would have loved this. Add in some shrimp and wine and it would be perfect! Bravo!

I’ve been making this for years, I just called it “fried spaghetti”. It’s delicious 😋

I immensely enjoy your cooking advices and recipes Chef John.

I made this for dinner last night and it's now my favorite spaghetti dish. This recipe smells so great when simmering on the stove. The combination of the chilli flakes and sauce are delicious. Thank you Chef John for yet another great recipe 🍝😊

Looks like a real flavor bomb. My wife will likely steer clear because of the pepper flakes so I’ll make it for myself and add some shrimp to make a sort of fra diavolo. Mouth is watering just thinking about it. Great recipe and demo……”as always”

Listening to Chef John is always such a joy.

Had subbed you since making sandwich in hotel room, and still learning new tricks. Youre more of kitchen savior than assassin

Just made this and my husband and son loved it and ate it all!!! Thanks Chef John!!

This is the perfect Valentine's Day meal. Like a bloody valentine. Love Hurts, right?! Thank you.

Few things excite me more than seeing a new Chef John recipe all the ingredients for which I have on hand ready to go.

his videos are so calming 😭

I simply love this dish. Thanks chef John..!

I was just thinking about what to make for dinner tonight but I still need to go to the store. Good thing I have all these ingredients! Assassin Pasta tonight and grocery shopping tomorrow! 😊

Made it last night. Husband said it's his new favorite pasta! Bonus, whole family agreed. Usually we have at least one hold-out.

This quickly became my favorite pasta recipe, to the point that i make it every week, thank you chef john!

Another strong video from chef John ...thx!

I’m pretty sure Tony Soprano wore socks an sandals all the time 😂

I am so excited to try this! Never even imagined cooking pasta like this! Thank you for being such an incredible culinary teacher through the interwebs! 💜💜💜💜💜

This is one of the best spaghetti recipes I have seen! Awesome I'll for sure add this to my favorites and make it when in need! 🤤Thanks Food Wishes!

I made this using whole grain spaghetti, green peppers, sweet onions, and sliced beef. It turned out really good, it browned all the way through. I don't know if the browning was due to the whole grain pasta or the sugar from the onions. There were crunchy/burned bits from the bottom of the pan. I took a little bit of it and used it as an omelet filling. I liked it so much, I bought a square frying pan with higher sides to keep from making such a mess. I took ground beef/andouille sausage, peppers/onions/garlic/tomatoes, cooked it and then put that into a blender, and then used that as the cooking liquid. It takes a long time to cook, but is well worth it.

You are the Alfred Molina of your Spaghetti all'Assassina.

This looks so yummy !😋

I made a modified version of this with Penne and WOW is it one of the best pasta's I've ever had. Easy to make, simple ingredients, strong flavor, absolutely making this again!

Ive had my eye on this recipe for months. Im gonna make it this week thanks chef john

Wow, that spaghetti looks AMAZING. I'm going to try this technique with rice noodles the next time I make General Tso's chicken. I've always wondered how people get crunchy noodles!

Whether the story behind the name is true or not, reminded me of my father. He was off the boat Sicilian and while teaching me to cook this or that dish he would always warn me not to put too much of a given ingredient by saying "you don't want to kill'em". So I could easily picture an Italian guy saying that 😂

i saw vincenzos plate do this the other day and literally thought to myself "i wish chef john or kenji lopez would do this" i brought this into existence. you're welcome!!

I tried this today and we loved it! Amazing way to cook pasta. Thanks Chef John!

just wanted to say thanks for making cooking fun. I first found you by searching for apple rose tarts or something like that not exactly sure what the name of them are called. I watched several videos on the topic, but when I watched yours I was hooked.. I just love the way your humor makes cooking fun and ends up very delicious. Not to mention if you don't get it right you won't go to jail for it. lol. I've since tried several of your dishes and was never disapointed in the taste and flavor. So thank you from someone who doesn't like to cook for makeing cooking look like fun and egar to try new things.

Considering the origin of the word assassin, purists are probably complaining that you’re using the wrong sort of herb entirely.

Great recipe , indeed a unique pasta dish. I will try this very soon. I am a very newcomer to cooking after a lifetime of enjoying other people's food creations. Actually I discovered that I love cooking, it is more than food, it is a way of relaxing and having the satisfaction of doing something personal for the people I care about. I am not sure that they enjoy it as much as I do making it... The chef has a perfect delivery (reminds me of Groucho Marx) including the settle but "killer" sense of humor "peppered" with touches of sarcasm and irony. So indeed, I "enjoy" the whole ... enchilada. Thanks.

My great great grandmother's neighbor or friend who was Italian called this pasta " spaghetti". They all loved this pasta he would make. When my grandma was young she would call it what he called it and did not know it was a slur. BTW He would make pork chops in the same sauce also which would also require the char to be complete.

This looks so delicious!

Hey, ketchup absolutely tastes fantastic on a hotdog! That's not an American thing, that's a Chicago and NY thing. The rest of us know they just have their noses in the air.

Just had this in Bari. It was the dry variant and was so intense. Came home looking for a recipe and found you again, Chef John. Amazing

This recipe is incredible. Thank you Chef John. Simple to make and such incredible and complex flavors from just 4 basic ingredients. It is truly addictive! I have become a Spaghetti All'Assassina junkie.

I saw it on Vincenzo’s Plate too! 😜 Yours looks amazing though! I made it with Aleppo pepper!

I already got to know this from Adam Raguseas recipe a couple months ago and have been making this pretty much once a week since then, it's my wife's birthday today and when I asked her what she wanted out of every possible meal she said "The fried spaghetti!", it really _is_ that good. Amazing what you can do with basically nothing but pasta and tomatoes, just done a bit differently.

Love ya chef ❤ Been watching ya since i was like 10 years old, and any time your videos show up in my feed it's always a good time :)

I have never heard of this recipe but can not wait to try it!! I am not a sauce person so this without the extra sauce will be perfect - love a new recipe from Chef John!

Ive made this dish for family and friends a few times. Always a hit. Started doing this technique with Mac n cheese too. Really good *some people asked me how to do it with Mac n cheese… so here ya go Toast the Mac in butter and keep basting it with water or stock of your choice. Once burnt and cooked ad a bit more water and butter and choice of cheeses and other ingredients . Season to taste. I like to use a mushroom broth, ad fried mushrooms, but of onion bit of garlic. Cheeses are aged cheddar, mozzarella and parm. Damn good with a seafood broth and some garlic shrimp too.

Having had the joy of living in ITALY for two years... Your remark about Soaks and Sandals really hit the FUNNY BONE... It's not just a male thing over there... Although the ladies go for a little lace or bright colors on theirs... It's been almost 28 years when I lived there almost forgot about this version of Spaghetti. My Husbands Favorite was SPAGHETTI VONGOLI.. or Spaghetti with Mussels and Garlic.. DAMN I miss those days.. The people as Warm and Friendly as the climet and the food... Well FROM THIS recipe... You've Nailed it. THANKS

As usual, Chef John you're killin' us again with this must-try dish. I cook long pasta in an oval shape Dutch oven which allows for more starch and less water than using a tall stock pot. I cook Pasta Aglio e Olio that way and will definitely try assassin's spaghetti the same way, only with bucatini.

Okay ... I'm making this one this weekend! Wow! Thanks, Chef John.

The cooking is good and the voice over is so soothing. Nice content to watch and relax with.

WOW no love for the ketchup hotdog? I thought I knew you after all this time Chef John.

Had this twice last summer in Bari, Italy, the home of this dish. Fantastic. Made it three times since returning home. Favorite pasta dish

i've never eaten normal spaghetti and thought it was amazing, normal spaghetti, boiled, with a soupy sauce, has always been just ok. this is the first time i've had spaghetti that i thought was truly delicious. it's everything i've ever wanted in spaghetti that would elevate it from mediocre to great.

Hmmm, very interesting recipe! It’s essentially a “Spaghetti Risotto” 🍝 I would NEVER think to char pasta noddles.

You really killed this one John!

Absolutely beautiful. Thank you for sharing your recipe ❤️

I made it immediatly since I had some leftover pizza sauce. The caramalized bits of tomato sauce turned out great. I did not have parsley, but topped it with some lemon zest to bring some freshness. I would definitely recommend this recipe!

You are the Ezio Auditore of your spaghetti amore

Wow, never expected to see such an obscure/esoteric dish featured on your channel, BUT... can't wait to give it a shot.

This looks amazing. You outdid yourself on this one.

Gotta try this one when I get home from work!!! It looks delicious!!

Finally a new (for me) take on pasta preparation. It's awesome you can have a dry dish with full sauce flavor infused in it. It reminds me of the risotto technique. I am just worried about overcooking it. When you said, after several additions of the broth, that you aim for al dente, I was thinking that the pasta must be overdone by that point. Even explaining this technique takes twice as long as boiling in water. I guess you want a high quality dry pasta, which takes longer to cook in general (according to some). Thank you for a new door opened, chef John!

Looks good! I'll use some freshly minced ginger and chili, toasted. Wonder if other people use roughly chopped cherry tomatoes as a base for sauces. I for one don't mind the slight coarseness, skins and seeds. 🤷‍♀

Made this last night. I am never making Spaghetti any other way again. "It's so good!" does not encompass just how good it is.

Vincenzo's Plate just put out a video with a recipe for this, too. I'm taking this as a sign to make it. It looks amazing. It originated in Puglia, as the story goes. I love it when "authentic" dishes show you that you can break the rules sometimes and still come out with something delicious.