Penne Rigate with cuttlefish
Time to complete:
40
Ingredients for 4 servings
- 230g of Penne rigate 19 Agnesi
- 200g cleaned cuttlefish
- 2 shallots
- parsley
- extra virgin olive oil
- vinegar
- chilli pepper to taste
-
Penne rigate N° 19
- 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.
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