Pasta alla assassina (killer pasta)

Ingredients

• 400 g spaghetti
• 2 tbsp tomato paste
• 2 garlic cloves (plus more for the pan)
• 1 fresh chili
• Olive oil
• 600 g tomato sauce
• Chili flakes
• Salt
• Hot water, for the tomato broth

Instructions

1. Make the broth: fry garlic and chili in a pot, stir in the tomato paste, pour in hot water and keep it at a simmer.
2. In a wide pan, fry garlic and chili flakes in olive oil without burning, then add the tomato sauce and cook 10 minutes.
3. Lay the raw spaghetti straight into the pan and cook it risotto-style, ladling in the tomato broth.
4. Let the bottom stick and char — it should look burnt; that's the whole point.
5. Flip sections over, add more broth, and repeat until the pasta is cooked, caramelized and slightly crisp. Serve immediately, unapologetically.