Spaghetti alla assassina

Method

1. 1 Mix a diluted sauce by combining canned crushed tomatoes, tomato paste, 500 ml of water, and salt, then keep it warm near the stove.
2. 2 Sauté garlic and dried chilies in olive oil, then add the dry noodles to the cast iron pan and toss directly for 2 minutes without pre-boiling.
3. 3 Pour the hot sauce over the noodles one ladleful at a time, waiting for the noodles to absorb the sauce before pouring more, repeating this process for 15 minutes.
4. 4 Between toasts, press the noodles down into the pan and let them sit for 1 minute without stirring so that the surface in contact with the toast is browned.
5. 5 The noodles are done when they are perfectly cooked and have a crispy, slightly bitter burnt taste; this is a sign that they are ready, not a defect.

With an appliance

• Oven 42 min

  Replace step 4: after the noodles have absorbed almost all the sauce in step 3, spread the noodles in a heat-resistant pan and cook on the top rack at 230 degrees for 5 minutes, rotating the pan after 3 minutes to create crispy brown patches; the previous sauce drizzles remain unchanged.