Seppie Fra Diavolo with Spaghetti

Hello everybody! Today I am sharing a spicy seafood pasta recipe, perfect for one of the Christmas seven fishes. Usually you would pair this spicy fra diavolo sauce with mussels, but today we are making it with seppie, which is translated to cuttlefish. If you have never tried cuttlefish before, the taste and texture resembles that of squid (calamari) and/or octopus.

INGREDIENTS  

  • 8 oz. Spaghetti
  • 20 oz. Seppie (cuttlefish), sliced into your preferred size
  • 5 Garlic Cloves, diced
  • 1/2 Yellow Onion, diced
  • 1 Italian Long Hot Pepper, diced
  • 32 oz. Tomato Passata
  • 1/4 Dry White Wine, I used Sauvignon Blanc
  • Extra Virgin Olive Oil
  • Salt, to taste

Bring a large pot of salted water to a boil. This will be used to cook the pasta at a later step.

Meanwhile, add a large drizzle of olive oil to a sauce pan and heat over medium-high heat.

Add in 3/4 of the garlic, the onion and hot pepper and sauté for two minutes.

Pour in the tomato passata and let cook for five minutes, until it starts to lightly boil.

In the meantime, add a drizzle of olive oil to a sauté pan. Once hot, add in the rest of the garlic and the seppie. Sauté over medium-high heat for eight minutes.

Lower the heat, pour in the wine and add in a sprinkle of parsley. Cook together for two minutes.

Pour the sauce into the sauté pan and season with salt. Let simmer until the pasta is ready.

At the same time, add the pasta to the boiling water and cook for one minute less than as per the package instructions.

Once the pasta is ready, scoop directly into the sauce pan and let cook together over low heat for one minute.

Serve with a sprinkle of parsley on top and a fried Oh Yeah Baby (hot pepper) on the side.

Seppie Fra Diavolo with Spaghetti

Seppie Fra Diavolo with Spaghetti

Pasquale Sciarappa
This Seppie Fra Diavolo with spaghetti is the perfect dish for those that enjoy spicy food.
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Italian

Ingredients
  

  • 8 oz. Spaghetti
  • 20 oz. Seppie (cuttlefish) sliced into your preferred size
  • 5 Garlic Cloves diced
  • 1/2 Yellow Onion diced
  • 1 Italian Long Hot Pepper diced
  • 32 oz. Tomato Passata
  • 1/4 Dry White Wine I used Sauvignon Blanc
  • Extra Virgin Olive Oil
  • Salt to taste

Instructions
 

  • Bring a large pot of salted water to a boil. This will be used to cook the pasta at a later step.
  • Meanwhile, add a large drizzle of olive oil to a sauce pan and heat over medium-high heat.
  • Add in 3/4 of the garlic, the onion and hot pepper and sauté for two minutes.
  • Pour in the tomato passata and let cook for five minutes, until it starts to lightly boil.
  • In the meantime, add a drizzle of olive oil to a sauté pan. Once hot, add in the rest of the garlic and the seppie. Sauté over medium-high heat for eight minutes.
  • Lower the heat, pour in the wine and add in a sprinkle of parsley. Cook together for two minutes.
  • Pour the sauce into the sauté pan and season with salt. Let simmer until the pasta is ready.
  • At the same time, add the pasta to the boiling water and cook for one minute less than as per the package instructions.
  • Once the pasta is ready, scoop directly into the sauce pan and let cook together over low heat for one minute.
  • Serve with a sprinkle of parsley on top and a fried Oh Yeah Baby (hot pepper) on the side.

Video

Keyword fra diavolo, pasta, sauce, seppie, spaghetti
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