Fiery Spaghetti All'assassina
Ingredients
- 200g spaghetti
- 400ml passata
- 2 tsp chilli flakes
- 2 garlic cloves, minced
- 1 tsp sugar
- 400–500ml hot vegetable stock
- 2 tbsp olive oil
- Salt and pepper to taste
Preparation
Heat 2 tablespoons olive oil in a frying pan, add garlic and chilli, then lay the dry spaghetti in the pan to toast slightly.
Pour in 400ml passata, add 1 teaspoon sugar, and season with salt and pepper. Stir to coat the spaghetti.
Gradually add 400–500ml hot vegetable stock bit by bit, letting the pasta absorb it as it cooks.
Serve hot once the pasta is al dente with charred edges.
