Pasta Assassina from Super-Italian

"With my website, Giadzy, I've been able to continue and expand upon the legacy of my grandfather Dino, getting back to the fundamentals and introducing quality Italian ingredients to this country in a different way, with a much greater reach than my grandfather was able to have with his two stores back in the day before e-commerce. Spreading the word about Italian culture and artisinal products is so important to me. Immersing myself in these unique foods has brought me closer to where I'm from and who I am, connecting the dots between me and my family. And I feel more myself than I ever have before."

- Giada De Laurentiis

Does Pasta Assassina sound scary? Grab onto your loved ones and check out this killer pasta dish with us.

After some brief time at the stove, we found out what makes Pasta Assassina so deadly. Hang onto your tongs: it basically cooks itself! And the Calabrian Chili Peppers provide the perfect amount of heat.

Learn more about cooking with kids.

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• Super-Italian Cookbook
• Easy Bucatini Pasta
• Top Tip
• How to Make Pasta Assassina
• Giadzy
• Pasta Assassina
• Pasta Assassina

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Super-Italian Cookbook

This pasta assassina recipe is from Super-Italian: More Than 110 Indulgent Recipes Using Italy's Healthiest Foods by Giada De Laurentiis.

Forget everything you know about making pasta here: The pasta is cooked in a nearly dry pan to start, and you want to bring the strands right to the edge of burning to get some strong caramelization on the bottom of the pan. Once you've got that caramelization going, you cook it more like a risotto than a pasta, adding ladlesful of tomato-tinged water a bit at a time until the pasta is tender. You need to watch the pasta carefully, but the result is so full of flavor.

How to Make Pasta Assassina

This Giadzy Pasta Assassina box comes with the best ingredients for making assassin's pasta. We picked up some Crushed Calabrian Chili Peppers at the same time so we could replicate this deadly recipe from Giada's new cookbook.

Ingredients

• tomato paste
• salt - this spicy seasoned salt makes for the perfect assassin pasta
• oil - Giadzy Extra-Virgin Olive Oil is light and fruity, made with native taggiasca olives in the Liguria region, a.k.a. the Italian Riviera
• garlic
• chili paste - Crushed Calabrian Chili Paste is from Tutto, Calabria and is the quintessential Italian chile, similar in heat to cayenne, with a fruity heat
• passata - made with fresh tomatoes, this tomato puree is an excellent substitute for fresh tomatoes
• spaghetti - Organic Spaghetti Chitarra has squared edges and is an Abruzzese specialty
• sardines (optional)
• parlsey
• cheese - Pecorino Romano Cheese is the perfect topping for this pasta assassina

Equipment

• Apron
• Prep Bowls
• Butcher Block
• Child-Friendly Knife
• Chef Knife
• Box Grater
• Measuring Spoons
• Measuring Cup
• Wooden Spoon
• Tongs
• Ladle
• Fish Turner - or spatula
• Copper Saucier
• Sauté Pan
• Learning Tower as needed

Prep the Parsley & Garlic

Wash your hands with soap and water. Use a knife and cutting board to chop the parsley. Transfer the parsley to a clean bowl and set it aside for later.

Katalina's been eyeing the utility for some time as watches the older kids prep so she's beginning to practice with it now.

Smash and peel the garlic cloves. Set them aside in a clean bowl.

Grate the Pecorino Cheese

Use a box grater to grate the pecorino cheese. Transfer it to a clean bowl and set it aside with the parsley. You can also grate the pecorino directly over your pasta before serving.

Heat the Tomato Water

Add 3 cups of water to the saucier. Turn the stove to high heat and bring the water to a boil. Once the water is boiling, add the tomato paste and salt. Give it a stir. Turn the heat to low.

Warm the Oil, Garlic, & Chili Paste

Use a measuring cup and measuring spoons to add the oil and chili paste to a clean pan. Add the smashed and peeled garlic to the pan. Turn the stove to medium-high heat. Cook until the chiles are sizzling and the garlic is lightly browned, about 4 minutes.

Discard the garlic and move on to the next step.

Add the Passata to the Chili Paste Mixture

Add the passata to the chili paste mixture. Cook for two minutes. The sauce should thicken slightly.

Add the Raw Pasta

Add the spaghetti to the passata mixture. Use the tongs to coat the pasta in the sauce. Giada says to spread the spaghetti strands in the pan so that as many of them come into contact with the bottom of the pan as possible.

Cook the pasta without stirring until it starts to caramelize, about 2 minutes. Use the spatula or tongs to turn the pasta over, spread it out, and cook for another 2 minutes.

Add Some Tomato Water to the Pasta

Transfer about 1 cup of the tomato water from the saucier to the pan with the pasta. Allow the pasta to simmer until most of the water has been absorbed. The oil should sizzle and fry the pasta.

Toss the Pasta

Use the spatula or tongs to turn the pasta, scraping up the browned bits from the bottom of the pan. My kids prefer to go easy on the caramelization but you do you.

Repeat Steps 7 & 8 Two More Times

Repeat steps 7 and 8 two more times, until all of the tomato water has been added.

Add the Sardines and Stir

If you want sardines in your pasta assassina, now is the time to add them to the pan. Turn off the stove when finished. Give it a good stir.

Serve the Pasta with Parsley, Pecorino, & Olive Oil

Use the tongs to transfer the pasta to a pasta bowl. Top with some parsley, grated pecorino, and a drizzle of olive oil.

We've found a new secret weapon to combat busy weeknights and we're all about it. Add some freshly grated Pecorino Romano Cheese on top and you're good to go!

Free Pasta Assassina Recipe for Pre-Readers and Up