What’s The Secret To This Famous Pasta? BURN IT!

monstrous amount of tomato for such a small portion of noodles. I bet that is some of the most insane tasting tomato sauce you've ever had.

My grandmother is a north african jew but she grew up in Italie. Growing up she made the greatest spaghetti but refused to tell anyone how she made it and said she was taking it to her grave. Well your video inspired me to make your recipe today and I didn't quite burn it as much as you did and I can tell you will confidence that this is her spaghetti. Thank you so much for resolving a family mystery and allowing me to relive in a childhood favourite that I have no eaten in nearly 30 years. Just amazing.

Youtube is scary, i accidentally burnt spaghetti last night on a non stick pan, and found it was quite good, and now im getting this

We burn noodles on purpose?! I’ll tell my wife , she’ll be thrilled

I was told the reason to not use a bronze-mold pasta is the starch. Using a high starch pasta will make it all pasty, which is what you don't want.

This is not the traditional method but I think it probably works better. Traditionally we put the passata in the pan first with the chili and then layer the spaghetti in. The broth is just water with some passata or more commonly tomato paste (concentrato). This seems like a smarter way to get more flavour in, by having a more flavourful weekday sauce as the base and adding just water on top of it for the risottatura. Love it, and as always, you have found a way to take a classic and make small tweaks to improve it while still maintaining authenticity and respect for tradition. Bravissimo.

I’ve had this dish before, but it was called “YOUR MOTHERS WORKING LATE”. 😂😂😂😂

As italian, I really appreciate when our typical dishes are made properly. Bravo.

I made this for the first time a few months ago and it was really good! I had some doubts as to whether I could pull it off in a home kitchen, but it was fairly straightforward. The 2 most important things to know are that 1) you need a deep enough pan for all the splattering that will happen, and 2) like risotto you really can't take your eye off it for too long, and at the end not at all. The intense, deep, charred tomato flavor is really something to experience.

you're so good at explaining how and why you make your recipe that way. i've never really been too big on this dish, but after watching you make it properly im craving this rn.

Had this twice in Bari last June. Have made it three times since returning home. Fantastic

This reminds me of when my mom would reheat pasta in a frying pan (she refused to use a microwave) I liked when it would caramelize and get a little burnt. Can't wait to try this!!!!

This is one of my favorite pasta recipies, so I can't wait to try it with some technique adjustments based on the video.

Big bro is the only one bringing ahthentic italian dishes, big ups from Bologna🙌

the metal on metal KILLS me

I really got into making this last summer. It's SO GOOD! Definitely one of my favorite pasta dishes.

I've made this often in the last year and found the need for patience as the sauce cooks down to the char level. It's not unusual for it to take 45 minutes but it's well worth it.

Always good to see you pop up in my feed

Bravo Stephen Cusato for your deep and accurate explanation on the history & science of pasta al'assasina. This is the most comprehensive cooking video on Italian cuisine besides Italia Squisita🍝

I've had this video as a favourite for ages but only tried it out just now.....wow! Perfectly balanced sweetness and tartness from the tomatoes with a perfect kick from the chillies. Goes so well with red wine!