Chef John out there killing it.

ha

Ha

You can say... He is an assassin.

😜

Ooole shaka-shakin it up

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

@Crazy Eyes Korean ramen packets. South Korea has a really interesting fusion of eastern cooking with american influence, on account of all the american troops stationed there. There's a company called Samyang that makes a ramen brand called "buldak". If you like spicy, it's really good.

@WiglyWorm Genuine question, what kinda ramen packages are you getting that have tomato sauce or a tomato-based sauce mix?

And this is such a cheap low-budget option too!! I'm totally gonna do this!

Reminds me of my childhood TexMex fideo/vermicelli.

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

Youre doing yourswlf a disservice then, theres tons of great youtube cooks out there with simeple and delicious recipes

Ken's Greek Table is very good too. Love his 15 minute go to spaghetti. Authentic Greek recipes.

I like CooknShare too. Made his stuff too. His vids are quick and to the point. Another good one is Stay At Home Chef. Recipes are written out in the description box and done in titled chapters. Don't care for the recipe stealing from Natasha's Kitchen.

"That dude can cook" is another fantastic channel I highly recommend

Well said. He is very amusing and a great character! Check out Recipe30, an Australian chef who whips up amazing dishes.

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.

@Reb el these are wonderful tips! Thank you!

@arnold you eat with your eyes first

@Reb el Well described, so thanks for that. However, it would be nice to have some visual examples to go along with the explanations. Besides, it's another opportunity to listen to that unique Chef John roller coaster cadence in the way he speaks.

That's a really great idea, Arnold. I'd absolutely be up for watching such a video from Chef John. He could even make it easy on himself and just use a lot of footage from his previous videos, and do a voice-over explaining how and why he's plating certain each type of dish the way he's doing it. Arnold, yours is one of the best suggestions I've ever seen on here.

@Reb el Well since you seem to have some knowledge on this, maybe you should start a food channel oooo, maybe change the username though to something more food related

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 warm up leftovers in a skillet. So much better than a microwave.

That is a very good point! I used to do this myself, back in the day as a teenager. Why throw out leftover pasta when you can fry it up the next day for a crispy savory lunch? That said, I can’t wait to try Chef John’s recipe. 🔥🍅🍝

You've just reminded me of my mum doing the same. Great big frying pan and she'd fry the left over cold spaghetti until crispy and then add loads of beaten egg. Came out like a giant spaghetti omelette. Crispy, eggy and out of this world.

Same! My mom would just throw the leftover spaghetti that was already sauced in a pan with chili flake. She'd deglaze it with water a few times while it heated up and then plate it with a snowstorm of green can parm - yum :)

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).

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!!

@Ultimate Xmas Hit me up 🎉🎉🎉🎉

same

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.

Listening to Chef John is always such a joy.

@Mr. Mysterious Spyman Perhaps, but if you look at his older videos from around 10 years ago he doesn't do this cringe inflection manipulation. My guess is it's a trendy thing that certain YouTubers started to imitate after a couple of channels became popular using this method of narration.

@Kyle Morgan His stressing is very unnatural, or at least for a normal English speaker. It might be the case that he comes from a foreign culture, which might give him some kind of "accent". Actually, his pronunciation seems normal (it's just the stressing that is wrong), so he might just be weird.

@Kyle Morgan sounds like too much auto fade used in audio editing. It makes my ears itch a little bit

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.

Hi, we are the Italian Pasta Police👮🏻‍♂️ We are conducting a survey on the tipically US habit of adding ingredients to perfectly balanced recipes. Do you want add pancetta or bacon? Make an Amatriciana instead. Mozzarella or burrata? Do you know that fresh dairy products soften the spiciness of the chili flakes, so what's the point of making it extra spicy in the first instance? Even Chef John did resist to the uncontrolled urge of grating cheese on the dish... And remember, you won't get rid of us easily 👮🏼‍♀️👮🏻‍♂️🕵🏽‍♂️

@Midwesterner Buffalo milk comes from buffalo, so I don't get what you're saying.

You must be a real amazing person to milk a buffalo.

it IS a super tempting recipe fr

No one asked, cool story bro

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

@FesteroFest First time I bought the cherry tomatoes only because my store happend to have the exact kind that AR used. Ever after I used a bottle of Mutti Puree then filled the bottle with water like CJ did.

@James Sheridan Yea, and right out of the gate I didn't bother cooking down cherry tomatoes for the sauce... I just use a can of crushed tomatoes for the base.

@FesteroFest Yes & yes.

@James Sheridan AR’s version, by any chance? If so, that inspired me as well and now I’ve made this dish a go-to….prob made it 8 times now.

That's usually what happens

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

ShroomWishes

lmao why did I try it and why did I enjoy it ugh at 2x he sounds like Bean Shabeebo lol

​@Carlo Cruz thats if like he took both red and blue pills at the same time

Works with 1.5x too

Lmao that's awesome

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.

That was deeply satisfying! Grazie!

@Justin Y With Mustache Access its a hypothetical lmfao. and no, the alfredo guy came up with the recipe for alfredo for his sick wife or something. just a normal dude with some parmesan cheese and milk.

This needs to be a Netflix series lmao

You forgot an important part of the legend, He also blasted a rabbit with his lupara, dressed it out with his stiletto, and grilled that over the smokey low coals with a pinch of oregano he liberated with the tomatos and the last of his salt.

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.

@J That joke can't be gone soon enough.

I was told that an act would curb inflation....it accelerated it.

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

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 😂

@Gabriel Boi Pasta Grammar channel covered it one day - its all about having the timing of an assassin

That's awesome! love from Italian Switzerland

@Ann Other I think it's because it has the dark red color of blood

That's not how it got its name!! It's named assassins pasta because you have to wait like an assassin until the pasta is just right before turning it over, too long and its burnt, too quick and you get no 'charred' bits

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

@Daniel Black I did the pasta sauce and water, not the red pepper flakes. But I’m going to try that. Just heating up spaghetti in a frying pan is okay, but when you allow the pasta to absorb the sauce while it’s cooking it blows the other away.

Really? Just like this without knowing the recipe? Even with the 1:1 tomato sauce to water ratio and excessive red peppers? Or did you just fry the spaghetti, then boil it, then put the sauce on it?

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

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 so crazy. I've never even considered that you could make pasta like this.

Hit me up 🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉

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.

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.

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.

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

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.

Tried this tonight. I don't have a nonstick pan. Pulled it off in a well seasoned cast iron pan. Spaghetti broke up a little bit. But, it was absolutely delicious. I will be doing that again.

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.

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

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

That's genius! I never thought of prepping and cooking my strings that way before!

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

Thank you, Chef, for another wonderful recipe. I will surely be making this dish sometime this week. Still love your stuff!!

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.

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

This was ASTONISHINGLY DELICIOUS!!! Made my Saturday night, thx sooooo much!

Made this tonight. The ONLY way to make spaghetti. Never seen this or heard of it before, not even a spaghetti person as it was always super boring and too basic for me to take seriously, but this is a gamechanger. You get an automatic al dente/toothy noodle, some of it carmelized which is the big win, and it's really fun to do as you use the watered down puree as a reduction. I added italian suasage in chunks underneath the presentation, and as long as you like cooking, it's a good way to blow away your friends and family. Takes twice as long as a boiled pot of water cooking it, but you won't be disappointed. I'll never even consider boiling water for spaghetti ever again. Apparently, this was created in the late 60s in a small Italian village. And, if you are afraid of the heat from the chili flakes (and it is some good heat), just don't use the flakes or use way less. The process is what matters for this.

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

Chef John-Thank You for always inspiring us! Really looking forward to making this glorious disn. ❤🙏❤

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

I haven't watched this channel in a good couple years. Good to see nothing has changed~ ❤

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!

Just made this today. Tricky to get it started with the raw noodle, but I poured the chili oil over them with a spoon and then started adding sauce. Chili is not as potent in the final product as would seem. The salt is your friend. Also a delight cold.

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

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 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!

Hi ! As an Italian, I can tell you that it is a specialty of southern Italy, of the city of Bari, in the region of Puglia.

Looks amazing! Who knew when I forgot my spaghetti I was half way to spaghetti to die for.

Does Chef John do audiobook narrations? His voice is just the best.

we've been doing this with variations of pesto and cheese sauce and they all turn out so delicious!!!

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 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.

Smoked paprika and peanut butter; as a kid, international language school students would stay with us from time to time. Mom would always invite them to make something they loved that reminded them of home and I remember a pasta dish a lot like this (South American, Argentina?) with the addition of these two extra ingredients. Whether it is technically still Assassin's Spaghetti is by the by - an interesting regional variation for sure.

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…

Let's talk 🎁🎁🎁.........

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

I've never seen spaghetti cooked in this way before... I love the name, All'Assassina, and its meaning - makes for a good talking point; I must give it a go today - it looks delicious, it sounds delicious - thanks to Chef John's delivery, what a fun dish to make. 😊😊👍👍

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!

I’ve cooked spaghetti like that in sauce for years and never realized until now that it’s an actual method.

Another pro tip: Don't be afraid to add sugar! Yes, sugar. A lot of the times the tomato sauces that are readily available, will be too acidic. Adding sugar to your liking, will help make it sweeter, which tatste a lot better.

Amazing. Cooked this a few times now - cant imagine cooking spaghetti any other way now

Just made this and what an incredible flavor. I used the last QT of my canned tomatoes and I did throw some spices in, but WOW I will make again!!!

Wow. Just wow... I am a spaghetti/meat sauce addict. But this was different and absolutely yummy. Thanks.

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”

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 bet that spaghetti is to die for! But seriously, I gotta try that 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!

Man, if you add some sweet and some spicy Italian sausage crumbles into pan before the pasta and mix it in, I bet that would level this up even more. This looks spectacular!

let's talk 🎁🎁🎁.............

I think I was making a variation of this before I even knew it was an actual style of pasta lol, whenever I had leftover spaghetti I would always “reheat” it by frying it in a pan with olive oil to reduce the sauce and crisp the noodles, it made it way better that way

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

Hello Peter.

@peeeeeeeewp don't worry he'll try to do better.

@DahVoozel Wrong Spider-Man villain

I'm a bit of a scientist myself.

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

This looks so yummy !😋

I just made this for the misses and I. Absolutely fantastic. Two thumbs up, sir

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.

Noticed that too, both posted same recipe on same day. 😁

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.

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! 😄🤌🤌🤌🇮🇹🇮🇹🇮🇹

@Vincenzo Romanelli È vero, abbiamo una bella tradizione anche qui, molto ricca, c'è solo l'imbarazzo della scelta 😄

@Maria Laura Neanche a Roma si scherza in quanto a bontà culinarie! Ho parenti lì, tutti di buona forchetta, come dici te.

@Vincenzo Romanelli E certo! 😄 Ed anche del buon liquore e dei torroncini Strega 😋😋😋

@Maria Laura Just a correction, Vincenzo is my husband, his account, my name is Adele. Allora sai delle famigerate streghe di Benevento?!

@Vincenzo Romanelli Nice to meet you too, witch! 🧹🧙‍♀️ 🤣🤣🤣🤣🤣

I immensely enjoy your cooking advices and recipes Chef John.

I learned this recipe from another YouTube channel and it’s my absolute favourite pasta EVER!

Absolutely beautiful. Thank you for sharing your recipe ❤️

This dish reminds me of a traditional Valencian dish called Fideua. It's a seafood paella that uses pasta instead of rice. And while the process is a bit different, the end result in the pasta itself looks pretty similar.

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.

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! 😊

you can make this with leftover pasta too and achieve similar texture and results if you don’t want to do the dry pasta method

I made this and it was so intensely flavoured. I'm a chilli-head but I think it would be just as nice without quite so much chilli!

I've actually made this before. It's really good. I used a puree of grape tomatoes which gave it a little extra acidity and sweetness

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.

Hey you were featured on Italia Squisita! You were the only American chef who came closest to making an Italian recipe (focaccia di recco) right! 🎉

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

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

I definitely want to try this. It looks fantastic.

This is the most interesting recipe I’ve ever seen. I can’t wait to make this. Thank you for sharing. I’ve literally never even heard of this. Sooo cool 😅 ❤

What a lovely dish!! It takes care to make, even though it is really very easy, but it's well worth the trouble. Delicious!

his videos are so calming 😭

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

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!!

Broken spaghetti, socks with sandals, ketchup on a hot dog. You nailed it chef john!

Mystery : how does chef John have such shining clean stove top and pans ? 😂 share the secret please, 😊

I don’t care what you have going on in your life. Stop what you’re doing and make this dish! Sooo amazing! 😋

I thought it had been so named because it looked like it was swimming in blood. Still, it looks tasty and I will definitely give it a try. Thanks for the recipe!

Your a wonderful chef and always inspire me to cook!😋

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.

Italian approved! Chef John is amazing!

It looks tremendous, and I've never heard someone say "This would be better if it wasn't caramelized."