Spaghetti all'Assassina (Assassin's Spaghetti)

Steps

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1. 1
   Bring 4 cups of water to a gentle simmer in a saucepan. Stir in 1/4 cup of tomato paste until fully dissolved, season with kosher salt, and turn off the heat. This broth will be used later to cook the pasta.
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2. 2
   Thinly slice 2 red chili peppers. Remove some seeds if you prefer less heat.
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3. 3
   Pour 3/4 cup of extra virgin olive oil into a large pan (large enough to fit the spaghetti flat), and heat over medium-high heat until the surface shimmers.
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4. 4
   Lower heat to medium, add the minced garlic and sliced chili peppers, and cook for about 30 seconds, stirring constantly to avoid burning the garlic. Add 16 ounces of tomato sauce and season with kosher salt and black pepper. Let it bubble gently.
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5. 5
   Place the 12 ounces of dry spaghetti directly into the pan with the small amount of sauce. Use a wooden spoon to spread and press down on the spaghetti, coating it with the sauce.
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6. 6
   Increase heat to high so that the pasta makes contact with the hot pan surface to crisp up and char. Keep the pasta cooking in a shallow layer of sauce.
   ▶ ≈4:08
7. 7
   As the pasta absorbs the sauce, gradually ladle in the tomato broth little by little, allowing the pasta to slowly absorb the liquid while cooking in a shallow sauce. Avoid stirring too much to help create char and crust.
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8. 8
   Continue ladling in more broth as the pasta absorbs the liquid, cooking for approximately 15 minutes until the pasta is fully tender. Maintain the shallow sauce level, allowing the pasta to absorb the flavors while the bottom develops a crispy, caramelized crust.
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9. 9
   Once the pasta is fully cooked with crispy charred edges and tender strands throughout, plate and serve. Top with burrata if desired.
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