Assassin's Spaghetti

4 from 1 vote

Course: Dinner, Main Course

Cuisine: Italian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

This spicy dish delivers explosive heat. Chef Laforgia suggests at least 16 grams (or 3 tablespoons) of crushed red pepper flakes to balance the flavors, but you can adjust the heat level as desired.

Ingredients

⅔ cup olive oil
3 whole garlic cloves peeled
3 tablespoons red pepper flakes crushed ,or to taste (1 to 5 tablespoons)
salt Table salt to taste
1 pound spaghetti dry
⅔ cup tomato puree
Pinch sugar
1 lb ground beef optional, other alternatives: chicken, turkey, pork, your meat choice if at all.

Instructions

In a large sauté pan, add the olive oil, garlic cloves and red pepper flakes.
In a separate pan, boil about 4 liters (17 cups) of salted water.
In the first pan, brown the garlic over high heat for about 30 seconds and then add the raw spaghetti. Toast the pasta until it has reached a light brown color, then pour and spread the tomato puree over the entire pan with a wooden spoon. Stir in a pinch of sugar to correct the acidity of the tomato puree. When the spaghetti starts to stick to the bottom of the pan, flip it to the top using a heat-resistant spatula.
Pour a medium ladleful of the hot salted water into the pan with the spaghetti and continue to stir. As soon as the water begins to simmer, let it rest. When you hear the sauce sizzle, flip the spaghetti that's stuck to the bottom of the pan to the top with the spatula.
Carefully turn the spaghetti, letting it stick a little to the bottom of the pan. When the spaghetti starts to stick to the bottom, flip it with a spatula to bring it to the top. Pour another ladleful of water and continue, as if you were preparing a risotto, until the pasta starts to crackle, 8 to 9 minutes.
When the pasta is ready, serve immediately from the pan to the plate.

Nutrition - See Recipe Post for Nutrition Disclaimer