Penne Rigate with cuttlefish

40 min.


  • 230g Penne rigate N° 19 Agnesi
  • 200g cleaned cuttlefish
  • 2 shallots
  • parsley
  • extra virgin olive oil
  • vinegar
  • chilli pepper to taste


  1. Cook the Penne rigate for the time indicated on the package.
  2. 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.
  3. Turn off the heat and blend with the diced cuttlefish, the parsley and the chilli pepper for 5 minutes.

Enjoy your meal! :)