# Spaghetti with Cuttlefish Ink

Recipe by [Tomás Ferreira](https://fridge.menu/en/u/tomasferreira)

A rich pasta dish in a dark sauce made with cuttlefish and its own ink.

Servings: 5 · Cook 30 min · Pasta

Contains: gluten, fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Spaghetti with Cuttlefish Ink](https://image.fridge.menu/adaptations/bvf6snse/9ad9c2ecdf00f9996f543de1af6d42447a037da1ba1dee3433299f4d67dc4ac1.jpg)

## Ingredients

- 500 g [Spaghetti](https://fridge.menu/en/i/pasta)
- 1 kg Cuttlefish
- 250 ml [White wine](https://fridge.menu/en/i/white-wine)
- 400 ml Tomato passata
- 1 pcs [Onion](https://fridge.menu/en/i/onion)
- [Olive oil](https://fridge.menu/en/i/olive-oil) — to taste
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste
- [Chilli powder](https://fridge.menu/en/i/chili-powder) — to taste, optional
- [Parsley](https://fridge.menu/en/i/parsley) — to taste

## Steps

1. Clean the cuttlefish, removing the skin, the backbone, the eyes and the beak. Take out the ink sac.
2. Rinse the cuttlefish under running water, pat dry with paper towel and slice into strips along with the tentacles.
3. Make a base with finely chopped onion and olive oil.
4. Add the cuttlefish and cook until lightly browned.
5. Pour in the white wine, add salt, black pepper and chilli powder to taste.
6. Pour in a cup of hot water and the tomato passata, simmer gently covered until the sauce is ready. Doneness: 63°C at the thickest point.
7. Add the ink sacs, crushing them in the pan, and let it rest.
8. Sprinkle with chopped parsley.
9. Bring water for the pasta to the boil, cook the spaghetti until al dente.
10. Drain the spaghetti and transfer to the pan with the sauce, mixing thoroughly.
11. Garnish with fresh parsley and serve.

Published 2026-10-07 · Updated 2026-10-08

https://fridge.menu/en/r/squid-ink-spaghetti-bvf6snse

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