Squid sauce is a simple pasta dressing, perfect for paccheri, spaghetti, or even short pasta like penne or macaroni. The sauce is very good with fresh squid; alternatively, you can also use frozen ones. Of course, if you use fresh squid, you can then freeze the sauce. I recommend checking out other delicious condiment and sauce recipes. Now let’s see how to make the squid sauce, and if you try it, let me know. Barbara
I also recommend other recipes with squid:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz squid
- 10.5 oz tomato pulp
- Half onion
- to taste extra virgin olive oil
- to taste salt
- 1.7 fl oz white wine
Steps
Let’s start preparing the squid sauce. Clean the squid from the innards and remove the cartilage found on the back of the squid; just pull it out. With a knife, remove the beak and eyes, wash them under running water, and then cut them into rings.
Clean the onion and chop it finely. Pour some extra virgin olive oil into a pot, add the onion, and let it brown for a few minutes. Then add the squid and let it cook for a few minutes, then simmer with white wine.
When the alcohol has evaporated, add the tomato pulp, a pinch of salt, and cook for 15 minutes, stirring occasionally.
Now the squid sauce is ready, and you can use it with your pasta.
How to store the Squid Sauce
Squid Sauce can be stored in the refrigerator for 2 days. If the squid is fresh, you can also freeze it.
