Ingredients for 4 people:
- 250 Gr. FETTUCCINE DI CAMPOFILONE “Casa Rovigatti”
- 300 Gr. of Cuttlefish and squid ink
- 400 Gr. Pomodoro peeled “SARNO” tomato
- 1/2 onion
- 1/2 pepper
- Chili (optional)
- EVO Oil “Il Frantoio”,
- Salt and Pepper
- 1 glass of white wine
In a pan, blanch the cleaned cuttlefish for about 10 minutes with a drizzle of “Il Frantoio” EVO Oil, Salt and Pepper and blend with the white wine, in a saucepan with a drizzle of “Il Frantoio” EVO Oil, fry the onion and pepper then add the peeled tomatoes “SARNO” and cook for about 30 minutes adding salt, pepper and chili, blend everything with the blender, at this point add the squid ink.
Cook the FETTUCCINE DI CAMPOFILONE “Casa Rovigatti” in abundant salted water for 3 minutes, drain the pasta in the pan with the sauce, adding part of the previously cooked cuttlefish and stirring over medium heat for 5 minutes, add the parsley and serve with some cuttlefish to decorate the dish.