Charred red sauce spaghetti (Spaghetti all' assassina) from Christopher Kimball's Milk Street Magazine, May/Jun 2023 (page 9)

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Notes about this recipe

  • anya_sf on October 22, 2025

    This was fun to try and we liked it, seasoned generously with extra salt and pepper plus lots of Parm and some basil that needed using. It wasn't as messy to make as I'd feared; I kept the burner on medium and used a splatter screen. Barilla thin spaghetti worked well. Might make again topped with burrata (a variation I saw on the internet).

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