As some of you know, I ran a little cooking school YEARS ago, awarded one of the ten best Chicago area cooking schools by Chicago Magazine (Sept. 1978). My focus has shifted to quilt making but I still LOVE to cook and hope this 'off fiber' subject interests you.
WOW.....This was my 3rd attempt making Spaghetti all'assassina. It's a strange way to make spaghetti served with a red sauce and we love it. The link for the recipe is above.
Instead of cooking the pasta in a big pot of water, draining then covering it with your favorite red sauce, the spaghetti is basically cooked IN THE SAUCE. Weird, yes and a bit putzy to prepare...worth it.
This time I altered the recipe a bit and 'the husband' liked it even better. #1. Instead of tomato purée......(because I couldn't find it where I shop) I used two jars of Marina sauce...garlic/basil. #2. I exchanged chicken broth (Swanson box stuff) rather than the water. #3. I cut back on the amount of red pepper flakes ('the husband' can not tolerate really spicy flavoring anymore). However, with these changes the flavor still developed nicely.
The view you see is at the end of the first cook down after the introduction of the first half of the sauce. I woke up this morning thinking of it.....breakfast anyone?!?
Let me know what you think...DO NOT let the cooking method scare you.....it's just an amazingly delicious change for your pasta night. We paired it with another fav.....Neuekse's smoked Jalapeno cheddar brats. (NOT very spicy at all) Normally we would heat them on the grill but this time I popped two in the red sauce as it was simmering....PERFECT. They ship anywhere and you haven't had bacon till you've had theirs.