Today’s recipe is based on the famous spaghetti all’assassina, a dish native to Bari in Puglia. The pasta is cooked directly in the pan risottata, or risotto-style, and tomato stock is poured in a little at a time until the spaghetti is bruciata, or burnt and crisp. I won’t call the dish by its original name because that contains dried chilli and tomatoes, whereas my version features two of my favourite ingredients: gochujang, the Korean sweet and hot chilli paste, and my beloved sun-dried tomato paste. The result is killer, even if the name is not.Crispy one-pan spaghetti with gochujang and mozzarellaYou’ll need your widest nonstick pan for this – with any other type, you’ll find the pasta will stick to it (if your pan isn’t wide enough to fit the spaghetti whole, snap it all in half). A slotted spoon or fish slice is really useful for shimmying and folding the spaghetti.Prep 10 min
Cook 35 min
Serves 4200ml passata
1½ tsp fine sea salt
5 tbsp good olive oil, plus extra to serve
