Recipe Corner: Spaghetti all'Assassina (Spicy Singed Tomato Pasta)

This is my latest favorite preparation of pasta and it is a beauty of a dish.  I love making the pasta using the fairly labor-intensive risotto process.  I think it's hilarious to put dry pasta into a nonstick skillet and essentially fry it up and then stand guard as the liquid slowly soaks into the noodles.  It's delicious!  This recipes comes from Cook's Illustrated but I saw that NYT Cooking has a very similar recipe for the dish that is, I'd expect, most likely on par with this one.

Ingredients
6 cups water
1/4 cup tomato paste
1 teaspoon sugar
1/3 cup + 2 tbls extra-virgin olive oil, divided
2 garlic cloves, minced
1/2-3/4 tsp red pepper flakes
1 cup tomato passata*
1 3/4 tsp salt
12 ounces spaghetti

Directions
Whisk water, tomato paste, and sugar together in medium saucepan. Bring to simmer over medium-high heat, then reduce heat to low to keep tomato broth warm.

Heat 1/3 cup oil, garlic, and pepper flakes in 12-inch nonstick skillet over medium heat.  Cook, stirring frequently until garlic is golden brown, about 2 minutes. Stir in passata and salt.  Cook, stirring frequently, until sauce thickens and oil around edges of skillet begins to sizzle, about 4 minutes.

Add pasta in even layer and increase heat to medium-high.  Add 1 cup tomato broth and cook, pushing between pasta strands frequently with edge of spatula to prevent clumping, until broth has been mostly absorbed by pasta and sauce around edge of skillet begins to sizzle, 4 to 5 minutes.  Add 1 cup broth and cook, shaking skillet occasionally and continuing to prod pasta strands with spatula, until broth has been mostly absorbed and sauce begins to sizzle, 5 to 7 minutes.

Using two thin spatulas, gently flip half of pasta so bottom is on top and spread into an even layer.  Repeat with remaining half of pasta. Add 1 cup broth and cook, continuing to shake skillet and prod pasta, until broth has been mostly absorbed and sauce begins to sizzle, 5 to 7 minutes. Add 1 cup broth and repeat cooking until sauce begins to sizzle, 5 to 7 minutes. Repeat dividing and flipping pasta. 

Add 1 cup broth and repeat cooking until sauce begins to sizzle, 5 to 7 minutes. Pasta should be firm but cooked through.  If not, add remaining 1 cup broth, 1/2 cup at a time, and continue to cook, checking frequently, until pasta is cooked through.

Increase heat to high and cook pasta, without moving it, until underside is deeply browned and crisp and some strands are beginning to char, 3 to 5 minutes. Remove skilled from heat, drizzle with remaining 2 tbls olive oil, and serve immediately.

*Cook's Illustrated recommends Pomi Strained Tomatoes