Cuttlefish Ragù With Tortiglioni Recipe

Cooking Directions

• STEP 1.Start by cleaning the cuttlefish. Remove the head, ink sac, and internal organs. Rinse the cuttlefish under cold water and pat dry.
• STEP 2.Cut the cuttlefish into small pieces, about 1-inch in size.
• STEP 3.In a large skillet, heat olive oil over medium heat. Add the garlic and onions and sauté until fragrant and translucent.
• STEP 4.Add the cuttlefish to the skillet and cook for about 5 minutes, until it starts to turn opaque.
• STEP 5.Pour in the tomato sauce and add the bay leaves, oregano, salt, and pepper. Stir well to combine.
• STEP 6.Reduce the heat to low and let the sauce simmer for about 30 minutes, until the cuttlefish is tender and the flavors have melded together.
• STEP 7.While the sauce is simmering, cook the tortiglioni pasta according to package instructions until al dente. Drain the pasta and set aside.
• STEP 8.Once the cuttlefish is tender, remove the bay leaves from the sauce.
• STEP 9.Add the cooked tortiglioni pasta to the skillet with the cuttlefish ragù. Toss well to coat the pasta with the sauce.
• STEP 10.Serve the Cuttlefish Ragù with Tortiglioni hot, garnished with fresh parsley and grated Parmesan cheese.
• STEP 11.Enjoy!

Cooking Tips

• Make sure to clean the cuttlefish thoroughly to remove any grit or sand.
• If you can't find cuttlefish, you can substitute it with squid or octopus.
• For a spicier version, add some red pepper flakes to the sauce.
• Garnish the dish with a squeeze of lemon juice for a refreshing twist.
• This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a skillet over low heat, adding a splash of water or broth to prevent the pasta from drying out.
• Serve the reheated leftovers with a sprinkle of fresh Parmesan cheese and a drizzle of olive oil.