Cuttlefish Ragù by @federicofusca

N/A

5 servings

🍝

350 g

Paccheri

🐟

80 g

Anchovies

🦑

3

Cuttlefish

🥬

2 stalks

Celery

🥕

2 medium

Carrot

🧅

1 medium

Onion

🌿

1 bunch

Parsley

🍷

400 ml

White Wine

🍅

200 g

Tomato Paste

🍅

350 g

Tomato Passata

🧂

1.5 g

Salt

🌶️

0.5 g

Pepper

🫒

45 ml

Extra Virgin Olive Oil

Preparation Steps

  1. Step 1/14

    Clean the 3 cuttlefish, remove the internal parts and skin, then cut the flesh into small pieces.

    cuttlefish
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Finely chop the 2 celery stalks, 2 carrots, 1 onion, and parsley bunch.

    celery stalks
    carrots
    onion
    parsley
    🔪chef's knife
    🪵cutting board

  3. Step 3/14

    Heat 3 tablespoons extra virgin olive oil in the large skillet over medium heat, then add the chopped celery, carrots, and onion.

    extra virgin olive oil
    celery stalks
    carrots
    onion
    🍳large skillet
    🥄wooden spoon

  4. Step 4/14

    Cook the vegetable base for 8 minutes until softened, stirring regularly with the wooden spoon.

    🍳large skillet
    🥄wooden spoon

  5. Step 5/14

    Add 80 g anchovies and cook for 2 minutes, crushing them into the vegetables until dissolved.

    anchovies
    🍳large skillet
    🥄wooden spoon

  6. Step 6/14

    Add the chopped cuttlefish to the skillet, then sauté for 5 minutes over medium-high heat.

    cuttlefish
    🍳large skillet
    🥄wooden spoon

  7. Step 7/14

    Pour in 400 ml dry white wine, then simmer for 8 minutes until the alcohol aroma has evaporated.

    dry white wine
    🍳large skillet
    🥄wooden spoon

  8. Step 8/14

    Stir 200 g tomato paste into the cuttlefish mixture, then cook for 2 minutes to toast it lightly.

    tomato paste
    🍳large skillet
    🥄wooden spoon

  9. Step 9/14

    Add 350 g tomato passata and half of the chopped parsley, then season with salt and black pepper.

    tomato passata
    parsley
    salt
    black pepper
    🍳large skillet
    🥄wooden spoon

  10. Step 10/14

    Cover the skillet partially and simmer the ragù over low heat for 30 minutes, stirring occasionally.

    🍳large skillet
    🥄wooden spoon

  11. Step 11/14

    Bring a large pot of salted water to a boil, then cook 350 g paccheri pasta until 2 minutes shy of al dente.

    paccheri pasta
    salt
    🍲large pot
    🥄wooden spoon

  12. Step 12/14

    Drain the paccheri, reserving 120 ml of pasta cooking water.

    paccheri pasta
    🥣colander
    🥄ladle

  13. Step 13/14

    Add the drained paccheri to the cuttlefish ragù, then toss for 2 minutes until the pasta is coated.

    paccheri pasta
    🍳large skillet
    🥄wooden spoon

  14. Step 14/14

    Add a little reserved pasta water if needed for a glossy sauce, then finish with the remaining parsley and serve.

    parsley
    🍳large skillet
    🥄wooden spoon

Composition

Ingredients

Types

Fish and Seafood, Vegetables, Herbs, Condiments, Seasonings, Oils

Ingredients

Paccheri, Anchovies, Cuttlefish, Celery, Carrot, Onion, Parsley, White wine, Tomato paste, Tomato passata, Salt, Pepper, Extra virgin olive oil

Allergens

Fish, Molluscs

Dietetics

Dietary regimen

Pescatarian, Dairy-free

Calories

610 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 86g, Fat: 16g, Fiber: 8g, Sugars: 12g

Nutritional Information

Minerals

Sodium: 1120mg, Potassium: 920mg, Iron: 4.2mg, Calcium: 95mg

Vitamins

Vitamin A: 690µg, Vitamin C: 13mg, Vitamin B12: 4.5µg, Vitamin K: 125µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, large pot, large skillet, wooden spoon, colander, ladle

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Family meal, Weekend meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Al dente, Tender, Silky, Chunky

Flavors

Savory, Umami, Tomato-rich, Briny, Herbaceous, Wine-infused

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave seafood pasta out for longer than 2 hours,Keep covered and away from heat), fridge : 2 days (Cool quickly before refrigerating,Store in an airtight container at 4°C or below,Reheat until piping hot before serving), freezer : 2 months (Freeze the ragù separately from cooked pasta when possible,Use an airtight freezer-safe container,Thaw overnight in the refrigerator)