My aunt use to make this with pork chops everyone use to tell her she doesn’t know how to cook I’m glad it’s an actually dish makes me appreciate the fact that I always sat with her and ate it and loved it
I assume your aunt has passed, sounds like you're talking as if she's not here anymore. If so, sucks she never got that little validation that she wasn't actually a horrible cook.
😊❤😊 YES IN MY MEXICAN HOUSEHOLD WE FRY PASTA AND FRY IN A CHOPPED ONION, THEN ADD SAUCE AND SEASONING CHILI POWDER, ONION POWDER, GARLIC POWDER, CHICKEN BOUILLON, COOK TIL SAUCE DARKENS UP A BIT. THEN ADD CUP OF WATER. BRING TO BOIL, THEN TOP IT PUT ON SIMMER FOR 12-15 MINUTES. ITS AMAZING ON COLD DAYS. OR EVEN AS A SIDE WITH FRIED CHICKEN AND FRIED PORK CHOPS. JUST SO FLAVORFUL AND FILLING.✌❤🤘💙🙏🙏🙏
@@MAY7317try charring the ends of egg white on sunny side up.. or sauteed scrambled egg with a liitle bit more time in your non stick pan. Tastes good too!!!
The comments " I do this with my leftover spaghetti". People its not the same. Watch the video again. The spaghetti cooks in the sauce and its pan fried at the same time. The Assassina comes from murdering the dish - letting it burn slowly while it cooks and adding the chili peppers. The pasta screams as it cooks but the main thing is the consistency of the pasta that wasnt cooked in water.
I grew up with a family next door to us that moved to the USA from Italy. The mom taught me to make Sunday sauce and she said the secret was to slightly scorch the tomato sauce and scrape the pan to get those brown bits throughout the sauce. Turns out delicious every time. She also taught me to put a whole carrot in the sauce to sweeten the sauce without sugar. Toss the carrot after it stews in the sauce all day 🎉
You can't sear/fry/brown food properly in an overcrowded pot! You must do it a batch at a time or you just end up doing nothing but steaming most of your food.
@@erciuffo.r6 bro, la ricetta prevede esattamente questo ed è una ricetta 100% italiana (barese per l'esattezza), non è un'americanata o una cosa rivisitata male. Se non ti convince sono gusti tuoi, ci sta, ma la ricetta si fa così
GROWN UP EATING A BIG PAN OF FRIED SPAGHETTI EVERY WEEK AND COUNTING BUT I FRY THE SPAGHETTI IN A LITTLE OIL WITH SMALL CUT ONIONS FIRST UNTIL TOASTED BROWN THEN ADD TOMATO 🍅 SAUCE AND DICED TOMATOES SOME RED CHILI 🌶️ POWDER THEN THE WATER SALT GARLIC POWDER BLACK PEPPER COOK UNTIL TENDER THEN ADD A STICK OF BUTTER AFTER STIR UNTIL MELTED BEST TASTE EVER💯😁👍
@@msolomon1781Heating spaghetti in a skillet with a little bit of oil causes hypertension? Wow. Good thing I use butter when I reheat mine. Must explain why my blood pressure is always on the low end of normal and I'm in my 40s.
When I was younger we would have spaghetti and we always had so much leftovers , so my mom would put it into a container and put it in the fridge to reheat the next day, mom had this huge cast-iron frying pan, so whenever we would reheat the spaghetti we would use the cast-iron, fried spaghetti was always one of my favorite things to eat, we would fry it long enough to get a little bit crisp.... The best spaghetti ever.... ❣️👌
im persian and we put thinly sliced potatoes on the bottom then spaghetti and make a crust out of that. i personally dont like it but everyone else seems to so give it a shot
Fried spaghetti sandwiches was my dads favorite bachelor food. I still crave those delicious things, gotta throw some shredded cheese on it and melt it. 🧑🍳😘
Yesssss!!!!! I do this with my leftovers I fry the spaghetti in olive oil with garlic and chilli flakes and season it with garlic powder and black pepper , please try! It's sooooo good
same! i discovered how delicious it was when i reheated leftover spaghetti in an oven. it got a bit toasted but that is what made it work. great texture and flavor.
@@beeyoutitful I'm also curious. It's kind of funny to think though that it feels like everyone I know's Dad Is a great cook but only ever Cooks a few specific things.
I’m 58 now, when I was much younger we would have spaghetti one night and the next night my mom would cook the leftover spaghetti in a cast iron fry pan and add more sauce ect. We loved BURNT SKETTI! I could almost taste it when you showed your video. Ahhhh childhood memories, thank you!❤
You gotta fry that tomato paste before putting in the sauce! it takes it to the next level trust me! You are on point with Cento def the best sauces out there
He’s adding the paste into the sauce with water not frying the paste idiots. Frying the paste before adding the sauce brings out the flavor and sweetness it’s how it should be dined
Same here, my uncle was never much of a cook but he would do this think with leftover spaghetti where he fries it up in butter and scrambled some eggs into it and nutmeg. It hit everytime. I later started making it with parmesan too and eating it with hot sauce and it's awesome.
When we have leftover spaghetti we sometime add a bit of butter to a pan to warm it up while mixing in my grandmas sauce it's really good the sauce is just spaghetti sauce with onions peppers and meat with some salt and pepper
All good, except when adding water. That's an opportunity to add more flavor by using stock instead, including boiling pasta in stock, potatos boiled in milk, a splash of wine intead of a splash of water, etc.
Kind of. Usually proper "risottification" is done without burning the "risottified" result But you should def try it! It's one of my favourite dishes from puglia, italy
@@sowhat... Because, you need to cook the spaghetti just long enough that it's not undercooked( though you can make it al dente) but not too long so that it doesn't burn. It requires at least a little bit of skill in the kitchen
Bro accidentally burned the spaghetti and was like nah I intentionally burnt that cause that's actually one of my signature dishes called Spaghetti Assassin 😂😂😂
The way I saw it made by an Italian chef was they first evenly toasted the spaghetti noodles in the oil with the chilies and garlic, browning and burning them a little, for like three to five minutes, and then adding sauce and water, cooking down, then more sauce then cooking down, repeat until you achieve an almost caramelization of the noodles in the sauce. His noodles were darker and had more char, and he said that's what you're looking for when making the dish.
Wouldn't burning it beforehand make it much harder for the liquid in the sauce to get into the pasta to cook it? Now instead of it being readily and easily absorbed, there's a harder layer of cooked pasta and char blocking it. Do yk if he had to increase the cooking time and/or amount of liquid in the recipe?
Oh man this brought back memories and tears. My mom was full Italian and she did this every time we had leftovers. Oh man sooooooo good. The garlic and olive oil add so much flavor. And the red pepper flakes just add such a good touch. I miss you and your cooking ma ❤
