Pappardelle with a cuttlefish bolognaise.

Preparation time: 30 mins. Serves 2


Egg pappardelle 200 gr

Tomato purée 200 ml

2 Cuttlefish, to yield 300 gr

Onion, finely chopped 1/3

Garlic clove, crushed 1

Ccarrot, grated 1/2

Celery, finely chopped 20 gr

Flat leaf parsley, finely chopped 10 gr

Anchovies 4

Glass of white wine 1/2

Extra virgin olive oil


Preparation method

Chop the cuttlefish finely. In a saucepan, add the extra virgin olive oil and gently fry the onion, the celery, the grated carrot, the anchovies and the crushed garlic, until softened. Add the chopped cuttlefish to the mixture and leave to cook for a few minutes. Add the white wine and leave to simmer until reduced. Add the tomato purée, season to taste with salt, reduce the heat to a simmer and cook for 15 minutes until the cuttlefish is tender. If needed, add a bit of water to prevent the sauce from drying up. When ready to cook the pappardelle, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Once the pappardelle is cooked, drain well and add to the pan with the cuttlefish sauce. Mix together well. Before serving, finish with some fresh parsley.

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