Bigoli’s thick, hearty strands make it the perfect canvas for All’Assassina, a sauce that is as bold and intense as its name. Unlike thin spaghetti, Bigoli can stand up to being fried and slowly braised in a rich tomato broth, absorbing flavor in every strand. Its slightly chewy texture holds the sauce beautifully, letting each bite deliver a concentrated, slightly caramelized tomato flavor with just the right amount of bite. Toasting the pasta first adds crisp edges that contrast with the tender interior, creating a layered texture that makes this spicy, slow cooked dish truly irresistible.
MAKES FOUR - SIX SERVINGS
DIRECTIONS
Heat 1/4 cup olive oil in a large saucepan over medium-low. Add the garlic and cook for one minute or until the raw garlic smell is gone. Remove the pan from the heat and let it cool slightly. Add the water, passata, tomato paste, salt, and sugar, taking care that the oil doesn’t spatter, and stir gently to combine. Heat the pan over medium just until steam starts to rise from it, then reduce the heat to low to keep warm.
Heat the remaining 1/2 cup olive oil in a large nonstick skillet over medium heat. Once it begins to shimmer, add the red pepper flakes. Cook for about one minute, then turn the heat to medium-high and lay the pasta down in the pan, spreading the pasta in an even layer so it contacts as much of the pan as possible. Fry the pasta for two to four minutes, moving occasionally so most of the noodles fry a little bit. Adjust heat if necessary. The pasta should toast and turn golden brown and crisp in some parts, but not burn.
Reduce the heat to medium and add two cups of the tomato broth to the skillet and cook, using the edge of a spatula to separate the noodles to prevent clumping. Once most of the liquid has evaporated, after approximately four to five minutes (see note on cooking times), add one cup of broth. Continue to gently stir and separate the noodles until most of the liquid has evaporated again, and then add another cup of broth. Adjusting the heat as necessary to ensure the sauce doesn’t burn, repeat this process four more times, at which point there should be approximately one cup of broth left in the saucepan.
Reduce the heat to low and add the last cup of broth, stirring it into the pasta until the sauce just thickens. Remove from heat, portion pasta onto individual plates and serve, passing Parmesan and parsley alongside to top.
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Chef’s Note: A large nonstick pan is essential for this recipe, otherwise the pasta will stick to the pan and won’t crisp and brown.
Cooking times for each addition of broth can vary from stove to stove. More broth should be added when nearly all the broth from the previous addition has evaporated. This could be anywhere from three to seven minutes, depending on the strength of the burner. The pasta should be monitored and moved constantly during this process.
Pasta Swaps: We recommend you stick with Bigoli for best results when making this recipe.
