If you’ve spent any time on food TikTok or Instagram lately, you’ve probably seen Spaghetti all’Assassina—the famous Italian “Assassin’s Spaghetti” known for its fiery heat and ultra-crispy, deeply charred noodles. Traditionally, making this dish is a whole production. It requires simmering a separate pot of tomato broth and meticulously ladling it over raw pasta like a high-maintenance risotto. It’s delicious, but let’s be honest: nobody wants to wash that many pots on a Tuesday night.
That is why I completely reinvented the process.
My One-Pan Shortcut Assassin’s Spaghetti gives you that exact same legendary, smoky caramelization using just three basic ingredients and one single skillet. By warming a jar of store-bought marinara (or using my Crockpot Marinara) directly in the pan and adding water as you go, you skip the extra steps, slash the prep time, and eliminate the cleanup. If you love spicy pasta, crunchy textures, and zero-effort cleanup, this genius weeknight hack is about to become your new dinner obsession.
One-Pan 3-Ingredient Assassin’s Spaghetti
2
servings1
minute15
minutesIngredients
1 jar (24 oz) high-quality marinara or tomato basil sauce or your favorite homemade sauce (try my Crockpot Marinara recipe)
7 oz dry spaghetti (uncooked)
2 tbsp extra virgin olive oil
1 to 2 cups warm tap water (kept nearby)
1 tsp red pepper flakes (optional, for heat)
Directions
- Warm the Sauce. Pour the entire jar of pasta sauce and the olive oil (plus red pepper flakes, if using) into a large, heavy skillet. Turn the heat to medium and bring the sauce to a gentle simmer.
- Add the raw pasta. Once the sauce is hot and bubbling, lay the raw, uncooked spaghetti strands flat into the pan. Let them sit in the sauce for a minute to absorb the initial flavors and soften slightly.
- Crisp and caramelize. Gently press the noodles down into an even layer. Let the pasta cook undisturbed. As the moisture from the sauce evaporates, you will hear the pan begin to sizzle and fry. Let the bottom layer sit for 2 to 3 minutes until a dark-red, crispy char forms.
- Hydrate and flip. Carefully flip the pasta over. Pour about a half-cup of warm water directly into the pan to loosen the noodles and give them more liquid to absorb.
- Repeat until al dente. Continue letting the water evaporate and the pasta fry. Add another splash of water every time the pan runs dry, repeating until the spaghetti is cooked through to a perfect al dente and beautifully charred. Serve straight from the pan!
