This pasta recipe with cuttlefish and peas is presented with pipe rigate, a pasta shape that works well for the recipe. There are several ways to make this dish. This “pipe rigate with cuttlefish and peas” comes from the Venetian cuisine tradition.

Pasta with cuttlefish and peas

This pasta recipe with cuttlefish and peas is presented with pipe rigate, a pasta shape that suits the recipe well. "Pipe rigate with cuttlefish and peas" is a tradition of Venetian cuisine.

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Print Recipe Vota la ricetta

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Course: First Course

Cuisine: Venetian cuisine

Servings: persone

Ingredients

400 gr pasta regate pipes
1 kg cuttlefish
1 nr onion large
250 gr peas shelled
500 gr tomato pulp
1 dl white wine dry
3 tablespoons extra virgin olive oil
2 cloves garlic
1 nr chili pepper if desired
qb parsley
qb salt

Instructions

Wash and dry the parsley. Finely chop it
Peel the garlic.
Clean the cuttlefish removing the bone, the mouth, the eyes and empty them.
Remove the skin from the cuttlefish. Rinse, dry, and cut into pieces.
Slice the onion thinly. Cook it in a pan with oil and the same amount of water.
Add the cuttlefish, chili pepper, garlic, and part of the parsley. Sauté everything over high heat.
Add the white wine and let it evaporate.
Add the tomato pulp and peas. Salt and cook for 20 minutes.
Cook the pasta al dente and drain.
Dress the pasta with the cuttlefish sauce, add remaining parsley. Mix and serve immediately