Penne Rigate with cuttlefish
- 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.