Spaghetti all'Assassina

1. Make the broth: whisk half the jar of Classico Sugo with the water and a pinch of salt in a saucepan and keep it at a bare simmer on the back burner.
2. Heat the olive oil in your largest frying pan (at least 28cm) over medium heat. Add the garlic and the Italian Style Chilli and cook until sizzling and fragrant — about 1 minute.
3. Add the remaining sugo and cook for 2 minutes, until thick and beginning to fry at the edges.
4. Lay the raw spaghetti flat in the pan in a single layer — don't break it. Leave it for 2–3 minutes, pressing it into the sauce, until it starts to catch, colour and char underneath.
5. Add a ladle of hot broth and let the pasta drink it up without stirring — turn it occasionally with tongs, but always let it sit and scorch on the pan base between ladles. Keep going, one ladle at a time, for 15–18 minutes until the spaghetti is al dente, sticky and charred in spots.
6. Stop adding broth for the final few minutes so the bottom crisps one last time. Scatter with basil and serve straight from the pan, crispy bits and all.

Nonna's Tip: The burn is the point. Every instinct says stir — don't. Let the spaghetti sit and catch on the pan base before each ladle of broth: those charred, caramelised patches are the whole dish. Stir like a risotto and you've made a very average tomato pasta.