A spicy, tomatoey pasta that’s cooked like a risotto, but much, much quicker
Popular in Puglia, assassin’s spaghetti is a rich and punchy dish that I just can’t get enough of. Unlike more familiar pasta recipes, the dried spaghetti is cooked in the sauce itself, and slowly “fed” hot broth, a bit like a risotto. Here, I’ve added sun-dried tomatoes for extra bite and bit of sweetness, and I’ve left the chilli level open, depending on your tolerance – one chilli is just warm, two is my own preference. You could finish with some parmesan, but it really doesn’t need it – there is so much flavour in this dish already.