📖 A hundred recipes my mother never wrote down, finally measured for your kitchen: Link In Comments!
Every night the same thing. Boil the water, cook the spaghetti, drain it, pour the sauce on top. It tastes fine. Now imagine spaghetti soaked with tomato and garlic all the way through, with crispy, dark, caramelized edges that crunch like the corner of a lasagna pan. Same box of pasta, same tomatoes, and it never goes near a pot of boiling water.
In Bari they call it spaghetti all’assassina, the assassin’s spaghetti, and a neighbor from Bari taught it to my mother Filomena on Eighteenth Avenue in Brooklyn more than forty years ago. In this one I count down the ten rules, and every one starts with plain instructions before I explain anything.
The right spaghetti, the right pan, the hot tomato broth, garlic and chili in cold oil, the jammy tomato base, dry pasta straight into the pan, one ladle at a time, tongs instead of a spoon, the dry pan at the end, and at number one, the moment that scares everybody and is the whole secret. I also settle whether burnt pasta is a mistake, and cheese or no cheese.
One pan, no pot. Crispy, spicy, full of tomato.
So tell me where you are cooking from, and settle it: cheese, or no cheese?
00:00 Spaghetti that never sees a pot
00:48 Who I am
02:13 What you need
02:52 Why it works
03:36 10. Thick spaghetti
04:13 9. A pan that can stick
04:51 8. The hot tomato broth
05:33 7. Garlic and chili in cold oil
06:16 6. The jammy tomato base
06:50 Halfway
07:14 5. Dry pasta straight in
07:49 4. One ladle at a time
08:35 3. Tongs, not a spoon
09:11 2. The dry pan at the end
09:53 1. Let it stick
11:06 Burnt or caramelized? Cheese or not?
11:47 Why nobody tells you this
12:16 One idea underneath all ten
12:50 Crispier the next day
13:29 Your job this week
13:55 Next time
17 Comments
Would buccatini work?
Your photo don’t match what you’re talking about 🤔
Bought the book. Loved the book. It’s upped my Italian game a ton.
Tomato sauce is acidic, and that my fellow viewer will ruin the seasoning on your cast iron and carbon steel skillet, it will also leave a tinny taste to the dish. Don't be fooled by his charm, and easy going spirit. Using a thick aluminum, ceramic coated skillet or even a thick stainless steel skillet would be better.
I'm Irish raised by an Italian Father. I know this. The only thing that is different is since I was 8yrs old. I eat a pound of pasta myself. 1lb of pasta I would leave my family nothing. That dosn't include about the 20 meatballs myself my sister and my dad ate. MOM always made extra she knew. Still to this day. Hear me out. Meatballs are like throwing socks in the dryer. They magically fade away into no where. It's called a magic pot they just vanish over night .LMAO
Sounds good…why can't you make the pictures match the directions?
Yum yum.. love the cheese..
Anita
the pics do not match the story….
no action,,, just a story…..
Hey Angelo
Is it possible you don’t exist? You do a good job of not showing your hands so I can’t count your fingers. You just sound like AI to me.
I made the ragu the way you showed in another video. It was great. Wife loved it. Following you now, thanks.
❤Angelo,can't find the book or website😢
AI. An real Italian won’t call pasta a noodle. Noodles come from Asia, not Italy!
this is like making a frittata ?
What a belezza
This is AI Slop
I'm not sure that I'd want to eat all of the starch that Spaghetti has.