10/09/2026
Need a Halloween recipe idea? đ
Our Golden Egg Fettuccine takes a turn in this twist on Spaghetti allâAssassina. The tomato broth brings out the natural sweetness of the tomatoes, balancing the heat of red chili flakes, while cooking the pasta directly in the pan gives it those delicious crispy, caramelized edges.
Ingredients:
⢠1 bag Al Dente Golden Egg Fettuccine
⢠Tomato Broth
⢠1 Tbsp. olive oil
⢠2 cloves garlic, minced
⢠3 cups tomato purÊe
⢠3 cups water
⢠1 tsp. salt
⢠1/4 cup olive oil
⢠2 tsp. red chili flakes, plus more to taste
⢠Salt, to taste
⢠1 Tbsp. fresh parsley, chopped
Instructions:
1ď¸âŁ Make the broth: Heat olive oil over medium heat. Add garlic and cook until golden and fragrant, about 1 minute. Stir in tomato purĂŠe, water, and salt. Bring to a simmer, then keep warm over low heat.
2ď¸âŁ Start the pasta: Heat olive oil in a large skillet over medium-high. Add chili flakes and cook for about 1 minute. Add dry fettuccine and toss to coat in the chili oil.
3ď¸âŁ Add the broth: Pour in about 3 cups of tomato broth. Gently move the pasta around with tongs as it cooks, allowing the broth to absorb and the pasta to begin frying in the pan.
4ď¸âŁ Get it crispy: Turn the pasta and continue cooking until it begins to brown and lightly char. Add another 2 cups of tomato broth and repeat until the pasta reaches your desired doneness and char.
5ď¸âŁ Finish: Drizzle with olive oil, sprinkle with parsley and add more chili flakes if you like the heat.
