A funky fusion dish with crisped up pasta edges, like spaghetti all’assassina, but with a Korean backbeat
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.
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