Rigatoni Nero Di Seppia Recipe

Bring water to a boil

Fill a large pot with 4 liters of water and bring to a rolling boil. Add 1 tablespoon coarse salt when near boiling.

When the sauce is nearing completion (see next section), add 400 g rigatoni to the boiling water and cook until al dente according to package instructions, usually 10–12 minutes. Reserve 250 ml pasta cooking water before draining.

Heat a wide sauté pan over medium heat. Add 3 tablespoons extra-virgin olive oil. When shimmering, add 300 g cleaned calamari rings (if using) and quickly sauté 1–2 minutes until just opaque. Remove calamari to a plate and set aside to avoid overcooking.

Reduce heat to medium-low. Add 1 finely diced shallot and 3 minced garlic cloves to the pan. Sauté gently 2–3 minutes until softened and fragrant but not browned.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor.

Pour in 120 ml white wine to deglaze the pan, scraping any browned bits. Increase heat to medium and simmer until the wine has reduced by about half, 2–3 minutes.

Add 300 ml fish or seafood stock and bring to a gentle simmer.

Whisk in 2 teaspoons squid ink until fully incorporated and the sauce turns deep black. Adjust color with a little extra ink if desired, up to another 1 teaspoon.

Add 150 g halved cherry tomatoes (if using) and simmer 3–4 minutes to soften and balance the ink's brininess.

Season the sauce with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes (optional). Taste and adjust seasoning carefully—the squid ink adds salinity.

Swirl in 25 g unsalted butter and 1 teaspoon lemon zest off the heat to enrich and slightly mellow the sauce.

Return the reserved calamari to the pan and warm through for 30–60 seconds (do not overcook). If the sauce is too thick, add up to 100–150 ml reserved pasta cooking water to loosen to a silky consistency.

Add the drained rigatoni directly into the sauce. Toss gently for 1–2 minutes over low heat so pasta absorbs the sauce. If needed, add more reserved pasta water, 1–2 tablespoons at a time, to achieve a glossy coating.

Stir in 2 tablespoons chopped fresh parsley. Adjust seasoning to taste.

Plate the rigatoni, garnish with extra parsley, a few lemon wedges, and an optional drizzle of extra-virgin olive oil. Serve immediately.