Ciao, Katie! Io sono siciliano e la famiglia mio sono de Camporeale. I first heard of this dish from Tucci and then I watched Giorgione make it. I have to tell you, I’ve watched a lot of chefs preparing Pasta all’assassina and I am giving you the blue ribbon! I recently purchased a 14 inch frypan just so I can say I’ve never broken the “broken pasta” rule. 😂 What’s really funny is that I “invented“ a fried pasta dish back in the 80s when I was in my 20s. It was more like a Pasta con aglio e olio d’oliva con le acciughe e pangrattato and I fried it in butter and olive oil until it was crispy. I knew nothing about adding and reducing a passata. Great job! Bravissima!
This is the best tutorial that I have viewed on this dish. Looks exactly like what I want and how I think it should be cooked. Bravo 👏…. Thank you so much 😊
I made this for the first time for some friends. They’re my Guinea Pigs/victims when I try new recipes. We all loved it. It’s definitely going to be a regular dish.
I’ve just finished eating dinner and you show me this?! Now I want to make myself a plate of Spaghetti all’assassina! The frying pan-only, almost no boiling water technique really makes the pasta soak in all the flavors! Adesso me ne faccio un piatto! More carbs… ma pazienza!
I made this last night and my Sicilian husband said I can't ever make regular spaghetti again. It was a strange coincidence that I got the recipe from my Cooks magazine I received in the mail then watched your video. I used more garlic and more red pepper and it was amazing!
No parsley, however. However, yes, spaghetti have to be treated like risotto when cooked, "risottati". The sauce has to be absorbed over and over again.
Hi Katie, if you have any spaghetti left over you can have a pasta omelette. This dish is also delicious. A big hug to you and Connor and lots of kisses to the beautiful Kirodallapuglia 😘😘😘💓💓💓
Excellent idea!! I've made spaghetti frittata before -- I think very similar to a pasta omelette! It's a winning way to use up pasta leftovers, indeed! :)
OK ... Going for it today ! A Trader Joe's run and I'll be all set . The only pan I have that's big enough is stainless so hopefully it won't stick too much ..... Anywho .... Wish me luck ..... :D
Kati, my Husband Jeff (a Patreon Subscriber) and I are headed to Italy in October. I have been trying for 2 years to get two of my grandparents' birth certificates. I'd like to try to obtain these while we are in Sicily. Any tips on how to I go about doing this while in country? As far as where I need to go, best day of the week/time, and what to bring. They are from Nicolosi and Lercara Friddi.
Senti un pochino la nostalgia dell'Italia? A Pasqua Io andrò prima in Germania da una mia amica e insieme andremo a visitare Praga. Viaggiare è bello e il covid (l'ho fatto e sono ancora qui ci sono voluti 21 giorni però) ha bloccato tutto speriamo ora si possa ricominciare a viaggiare.
Awesome episode (my family are from Bari) now that you are living in Toronto we would love to do a collaboration with you (I'm living in Brantford and my partner is in Hamilton) we have a cooking entertainment show based around Music (mostly Metal) on CZcams its called "Metal Chopping Block" this would be a killer recipe for the show we also feature bands from all over the world its a fun show with food, drinks and music check us out we would love to do something together hope to hear back cheers 🍻
Want fun perks, monthly recipes, and exclusive content? Join my Patreon community, The Quirky Club! Hope to see you there! www.patreon.com/katiequinn
Ciao, Katie! Io sono siciliano e la famiglia mio sono de Camporeale. I first heard of this dish from Tucci and then I watched Giorgione make it. I have to tell you, I’ve watched a lot of chefs preparing Pasta all’assassina and I am giving you the blue ribbon! I recently purchased a 14 inch frypan just so I can say I’ve never broken the “broken pasta” rule. 😂 What’s really funny is that I “invented“ a fried pasta dish back in the 80s when I was in my 20s. It was more like a Pasta con aglio e olio d’oliva con le acciughe e pangrattato and I fried it in butter and olive oil until it was crispy. I knew nothing about adding and reducing a passata. Great job! Bravissima!
This is a delightful dish!! I loved the “live” when you were in Italy 🇮🇹 too!
You're such fun to have at all of the Quirky Club Live Chats, Janet!!! ❤️❤️
grazie per il video ! I am Italian living in Italy , but never heard about Spaghetti all'assassina, but I seem to me they are very very tasty ! ciao
This is the best tutorial that I have viewed on this dish. Looks exactly like what I want and how I think it should be cooked. Bravo 👏…. Thank you so much 😊
I made this for the first time for some friends. They’re my Guinea Pigs/victims when I try new recipes. We all loved it. It’s definitely going to be a regular dish.
I’ve just finished eating dinner and you show me this?!
Now I want to make myself a plate of Spaghetti all’assassina!
The frying pan-only, almost no boiling water technique really makes the pasta soak in all the flavors!
Adesso me ne faccio un piatto! More carbs… ma pazienza!
Adoro=
Thank you Quirky Club members for making this possible.
I have to get this on the menu for next week. Looks like the “being patient” part would be the biggest challenge. Thank for sharing.
I made this last night and my Sicilian husband said I can't ever make regular spaghetti again. It was a strange coincidence that I got the recipe from my Cooks magazine I received in the mail then watched your video. I used more garlic and more red pepper and it was amazing!
Chili.
No parsley, however. However, yes, spaghetti have to be treated like risotto when cooked, "risottati". The sauce has to be absorbed over and over again.
Great Recipe. I came here after reading Steves recipe in cooks illustrated to get a visual. Came to the right place!!
Absolutely yummy. Thank you for sharing your recipe ❤️
Never thought I could pull it off but I did and it tastes amazing! Thank you for this tutorial it helped a great deal!
Delicious!!! I love Italy! 😍
Dude ! I Gotta try this method as I'm a HUGE fan of the burnt bits !!! ....... :D
Yes!! It's all about the CRUNCH!
This looks delicious! Thank you for sharing.
After a long day of work, your video is what we needed 🧡 x
Oh YAY! That's the best compliment I could get. Happy weekend, you two!! ❤️
Bravissima Katie!! 👏
Che meraviglia di donna. E che fame. Ciao Katie!🙂
Che bomba raga!! Ahahaha, Katie, sei sempre simpaticissima. Keep it quirkyyyyyyyy!!!!!!!!
Quick and delicious (and healthy) spaghetti dish.
Ricetta perfetta! Brava 👏 👏👏
I seen alot of people in Bari claim that you cook the pasta in confeit oil first then add the sauce
Pretty sure i've been to that Bari restaurant where you first had your first all'assassani (i've made this dish three times now).
Thanks Katie. It’s very nice recipe. Addictive 😋😀. I suggest you add Basil instead of parsley to keep Conner happy 😊
You left Italy for Toronto? Sei pazza?
Mi chiedo la stessa domanda 😂 I explained all of it in a previous video! I had good reasons, trust me :)
Hi Katie, if you have any spaghetti left over you can have a pasta omelette. This dish is also delicious. A big hug to you and Connor and lots of kisses to the beautiful Kirodallapuglia 😘😘😘💓💓💓
Excellent idea!! I've made spaghetti frittata before -- I think very similar to a pasta omelette! It's a winning way to use up pasta leftovers, indeed! :)
@@TheQKatie That's right, nothing is wasted. I advise you not to eat it in the evening, however, it is a bit heavy to digest 😊
Stunning!!
Thank you! I will try this tonight! Question: why did you decide to move to Toronto?!
Looks delicious!😋😋
does parmeggiano go with these?
I've tried making this a few times. It's great, but it also leaves a big mess to clean up afterwards!
OK ... Going for it today ! A Trader Joe's run and I'll be all set . The only pan I have that's big enough is stainless so hopefully it won't stick too much ..... Anywho .... Wish me luck ..... :D
Mamma mia, mi hai fatto venire na fameeee!!!! :D
Sto preparando cacio e pepe.
Never heard before, but they look delicious
Assassina(feminine!) is the restaurant's name, still in operation. Someone translates killer pasta.
Apulian cult!!
Kati, my Husband Jeff (a Patreon Subscriber) and I are headed to Italy in October. I have been trying for 2 years to get two of my grandparents' birth certificates. I'd like to try to obtain these while we are in Sicily. Any tips on how to I go about doing this while in country? As far as where I need to go, best day of the week/time, and what to bring. They are from Nicolosi and Lercara Friddi.
Senti un pochino la nostalgia dell'Italia? A Pasqua Io andrò prima in Germania da una mia amica e insieme andremo a visitare Praga.
Viaggiare è bello e il covid (l'ho fatto e sono ancora qui ci sono voluti 21 giorni però) ha bloccato tutto speriamo ora si possa ricominciare a viaggiare.
Sì, sento la nostalgia dell'Italia!!!! Come lo sai? ;) ;) ;)
Tweezers=longer tongs
Raw spaghetti have to be added.
Concordo con Connor, anche per me il prezzemolo nella pasta è il male!
Spaghetti con due t carissima! Sei troppo simpatica. Saluti dalla Sicilia.
Sì, con due t!!!! Ma dove ho fatto quest'errore?! Nel video?
@@TheQKatieNiente di grave! è che voi americani dite spegheri senza accorgervene! :-*
@@aigcfabio Ahhh!! Ho capito. 😂😂😂😂
A name for your baby:AZZURRA,remember a day to visit sicily too ciao
In televisione si vedono continuamente film americani di sparatorie senza fine, ci avete rotto i cog... con quei poliziotti fanatici.
Awesome episode (my family are from Bari) now that you are living in Toronto we would love to do a collaboration with you (I'm living in Brantford and my partner is in Hamilton) we have a cooking entertainment show based around Music (mostly Metal) on CZcams its called "Metal Chopping Block" this would be a killer recipe for the show we also feature bands from all over the world its a fun show with food, drinks and music check us out we would love to do something together hope to hear back cheers 🍻