Too funny!
This is the funniest thing I’ve read all day. Thanks for a much-appreciated laugh!!
Chef John has another good one just for the super bowl. Looks amazing!
Yeah, that’s how I make pilaf. Makes a big difference if you toast the rice first.
It’s standard when making Mexican/Spanish rice, too.
Just tried this last night. Put in a bit too much pepper flakes, but it’s sooooooooooo good.
Yeah, this is a definite repeat for me; and I won’t burn the garlic next time! 
@ThelmaLou I toast the rice for pilaf as well, makes a big difference!
Has a lot of similarities with the Mexican staple sopa seca de fideo.
“Hi, I’m Larry King; in the beginning…”
Just made this again. With onion, zucchini, habanero rotel, tomatoe sauce. It is THE most labor intensive meal I make… but DAMN!
Tasting a jarred truffle sauce and deciding you’re not a fan of truffles is like trying grape soda for the first time and deciding you don’t like grapes. Real truffle flavor is so volatile that any shelf stable product is using artificial truffle flavoring which is a pale shadow of the real thing.
That being said, with how insane real truffle prices have gotten, you’re not really missing much if you never get to try the real thing.
I don’t know how many times I’ve made this since Febuary. But the last time I took a sample to a friend. She said “Spaghetti is not supposed to be hot” Au Contraire!
Au Contraire indeed. I make Chicken Fra Diavolo (literal translation: brother of the devil) on regular rotation. The whole family loves it.
I saw a 'Seafood Fra Diavolo" recipe on America’s Test Kitchen that did a one-pot version with the pasta cooked in the sauce which I tried this past Saturday. It turned out fantastic, and it’s very convenient cooking the pasta in the sauce; but it’s not great for leftovers, as the noodles continue to absorb liquid form the sauce overnight and turn mushy. Have to plan amounts for no leftovers with this, and I assume, with Assasin’s Spaghetti as well.
I actually add jalapeno to my sauce to give it some zest, but the trick is not to add too much! You don’t want “hot” to dominate, just enhance the flavor of the sauce itself. The flavor has to be the dominant feature.
And, of course, you have sugo all’arrabbiata, perhaps my favorite simple tomato sauce. Plus puttanesca usually has a bit of fire to it.
I’ve never had a problem re-heating. I have to add moisture (which can vary) and re-heat in the oven, as mentioned in post #16.
Chef John slightly modifies the recipe to make Assassin’s French Fries. I haven’t tried it yet, and probably won’t use frozen french fries (simply because I don’t buy them).
I still remember the Shrimp Fra Diavolo I had at a small restaurant in Connecticut when I was there for Woodstock 2. It was really really good.
This is kinda weird-- I didn’t respond immediately yesterday, because I was distracted with a phone call, then forgot to return to this.
But I noticed that this thread, which was turning into a zombie (not sure if there’s an ‘official’ DOD for zombie threads, but it had been 9 months), had a new post, so I clicked on it yesterday.
Then a minute later while reading dougrb’s post, I saw carrps’ latest post pop up in reply to my post from 9 months ago.
Anyway, I’ll have to try Shrimp Fra Diavolo as an alternate to the Chicken version I have on meal rotation.