Credit: Ray Kachatorian
FOR THE MEATBALLS
Soft white bread, crusts removed, torn in small pieces : 1 to 2 slices (1/2 cup)
Whole milk: 2 tbsp
Parmigiano-Reggiano cheese: 1/2 cup (freshly grated)
Large egg: 1
Shallot: 1 (finely chopped)
Drained capers: 2 tbsp (chopped)
Lemon: 1 (grated zest)
Kosher salt: 1/2 tsp
Fresh flat-leaf Italian parsley: 2 tbsp (chopped)
Ground chicken: 1 lb
FOR THE SAUCE
Extra virgin olive oil: 2 tbsp
Shallot: 1 (finely chopped)
Kosher salt: 1/2 tsp
All purpose flour: 1 tbsp
Parmesan Chicken Broth (or low-sodium store-bought chicken broth): 1.5 cups
Fresh lemon juice: 2 tbsp
Drained capers: 1.5 tbsp
Fresh flat-leaf parsley: 2 tbsp (chopped)
Freshly grated Parmigiano-Reggiano: for serving
(From Super-Italian by Giada De Laurentiis. Copyright © 2025. Reprinted by permission of Rodale Books, an imprint of Penguin Random House LLC)
Forget everything you know about making pasta here: The pasta is cooked in a nearly dry pan to start, and you want to bring the strands right to the edge of burning to get some strong caramelization on the bottom of the pan. Once you've got that caramelization going, you cook it more like a risotto than a pasta, adding ladlesful of tomato-tinged water a bit at a time until the pasta is tender. You need to watch the pasta carefully (don't walk away from it!), but the result is so full of flavor. Although it is not traditional and optional for those who haven't yet boarded the tinned fish train, I like to add canned sardines just before plating for a bit of protein—and all those Super-Italian nutrients. Oh, and the name? Its origins are a bit unclear, but I do know that this pasta slays every time!
How to make Pasta Assassina
- Position a rack in the upper third of the oven and preheat the broiler.
- Line a sheet pan with parchment paper and set aside.
- In a medium bowl, combine the bread, milk, Parmigiano, and egg.
- Stir with a fork and let sit for 5 minutes.
- Add the shallot, capers, lemon zest, salt, and parsley. Mix well.
- Add the ground chicken and gently combine using your fingertips.
- With damp hands, form the mixture into 20 meatballs (about 1½ tablespoons each) and place them on the prepared pan.
- Broil until the tops are golden brown, about 7 minutes.
- In a deep skillet, heat the olive oil over medium heat.
- Add the shallot and salt and cook for 1 minute.
- Sprinkle in the flour and whisk until smooth.
- Whisk in the broth and lemon juice.
- Once bubbling, reduce heat to low, add the capers, and simmer for 5 minutes.
- Add the broiled meatballs to the sauce, cover, and cook for 5 minutes more.
- Stir in the parsley and serve with additional freshly grated Parmigiano-Reggiano.
