Cuttlefish Sauce (Pasta con le Seppie)

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(Recipe ID: 931)

Serves 4

Preparation time: 15 minutes; Cook time: 35 minutes

Source: Chef Vito De Carolis

In this recipe pasta is served with a Black sauce made with cuttlefish ink.

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

1.1 pounds Dry Pasta *
1 1/2 pounds (about 2 medium size) Prepared Cuttlefish (ask your fishmonger to clean them and reserve ink sacs for you) or purchase squid rings and 2 packets of squid ink - about 1 teaspoon
3 large Tomatoes, blanched, peeled, seeded and diced.
1 large White Onion, sliced very finely
8 Tablespoons Extra Virgin Olive Oil *
Fine Sea Salt and Black Pepper fresh ground to taste *
3 large cloves Garlic, lightly squeezed
1 1/2 gallons Cold Water
4 Tablespoons Coarse Sea Salt *
4 Tablespoons Sweet "Pecorino" Cheese ("Foja de Noce" suggested) *
4 teaspoons Fresh Ground Pink Pepper

Cut the cuttlefish into rings and tentacles into small pieces.
Warm 7 tablespoons of extra virgin olive oil in a large nonstick frying pan over low heat; add onion and cook until lightly brown; add cut squid and saute' briefly then add the diced tomatoes, adjust seasoning with fine sea salt and simmer for 25 minutes, stirring frequently.
Add the cuttlefish and squid ink to the sauce, mix gently to combine well and simmer for 5 minutes more.
Meanwhile, in a large pot, bring 1 1/2 gallons water to a rolling boil.
Add the coarse sea salt (4 Tablespoons) and garlic cloves, then add the pasta and cook until al dente.
Drain well in a colander and discard the garlic cloves (reserving 1 cup of the pasta water to adjust the sauce).
Add the pasta to the sauce, mix well to combine all ingredients and serve topping each serving plate with 1 tablespoon Pecorino cheese and 1 teaspoon of pink pepper.

Suggested shape of pasta to use with this sauce :
Spaghetti, Vermicelli, Linguine or Pici