Penne Rigate with cuttlefish
- 230g Penne rigate N° 19 Agnesi
- 200g cleaned cuttlefish
- 2 shallots
- parsley
- extra virgin olive oil
- vinegar
- chilli pepper to taste
Preparation
- Cook the Penne rigate for the time indicated on the package.
- Brown the shallots, cut into thin slices, in the olive oil. Add some vinegar and simmer then add the pasta and finish cooking, adding a small quantity of water, as if it were a risotto.
- Turn off the heat and blend with the diced cuttlefish, the parsley and the chilli pepper for 5 minutes.