The perfect Spaghetti all'Assassina

[miggus]

So I came across the newfoodwishes video about Spaghetti all'Assassina. I found it quite intriguing because I never prepared pasta in such a way. The basic idea is to prepare a very thin brothy tomato sauce, putting the spaghetti directly into a large pan and boil-burning them in there, adding ladles of broth as needed.

I see that it's not super easy to get right, especially the "wait until it starts burning, but then act quickly" part. Also was wondering about the pan for it - Chef John uses nonstick, which I have phased out completely. Another Italian chef recommends iron with patina - also not super keen, since having boiling acidic things in patinazed pans tends to dissolve the patina. I'd rather not have my pan's whole patina in the sauce lol.

So stainless it is - but obviously that sticks quite badly.

Any recommendations from experienced assassins here?

 

[Michi]

I've made it a few times, each time in a non-stick pan (which I truly believe is the right tool for this). I can see how stainless would be problematic. No good suggestions from me otherwise. If carbon steel, cast iron, and non-stick are out, stainless is pretty much the only remaining option.

Another good video for Spaghetti all'Assassina:

 

[jaydee]

Interesting approach. Should give it a try.

What I do often, as its easier, quicker and less washup is pasta in a "risotto style".
Braise your flavouring ingredients in oil, like onions, carrots, celery, wine etc.
Add pasta, coat and add broth.
BEcause you don´t drain the pasta and get rid of a good part of the starch, it leads to a creamier sauce.
Pastotto a la Bittman

 

[Jovidah]

Yeah I'm surprised the risotto treatment isn't more commonly given to pasta. Even when I was just a poor student with barely any clue what I was doing in the kitchen I'd often boil my pasta in stock or broth. It's an easy cheat!

 

[MikeF]

Came across this style of pasta cooking myself a couple months back and made it a couple times in a cast iron pan with no issues and added the recipe to "the list". Followed this (youtube) video as a main guide with a few substitutions (less peppers and more spices mainly) and it came out great! Just wish we had some parmesan on hand to top it off - seems like it would go on well.

Made it both times in a cast iron pan (as a family we dont have any other kind, plus quite a few recipes Ive seen mentioned cast iron as OK - wasnt aware it might be an issue until your post) without any issues - though I will be the first to say our pans arent the perfectly seasoned non-stick kind - the entire family uses them and I kind of gave up on telling them not to use metallic tools on them, or wash with soap, etc. Just try and season them a couple times a year and honestly they work quite well even without perfect care.

There are also recipes online for less acidic tomato sauce you can use - maybe give those a try with cast iron pans?