Sometimes I can think of some unusual pairings for would define, like this pasta with black cabbage sauce and squid. When at home I said I wanted to experience the pairing, They skeptics are shown. Once you tasted the dish, they did an encore. Because the taste of this paste is quite extraordinary: the sweet squid, tasty dried tomatoes, the cabbage that gives the aroma so characteristic herbaceous. The paccheri adapt perfectly to the gravy, that slips inside the pasta in a taste explosion. If you prefer a long pasta, I do not recommend the spaghetti and you would say to orient more toward spaghetti square, that takes the sauce better.
I think this pasta with black cabbage sauce and calamari is perfect for Sunday lunch. And it is a viable alternative, creative but on a solid traditional base, the classic Spaghetti WITH CLAMS (that on my YouTube channel also find the VIDEO RECIPE step by step) o al RESOTTO TO PESCATORA, that in any case I love very much and that is always a great classic.
Among other things, with this dish bring to the table a first fish at a relatively lower price than the usual dishes shellfish and crustaceans. At this point, I would tell you to save the recipe and have a look at all my RECIPES WITH SQUIDS and all my RECIPES WITH BLACK CABBAGE. Have a good day!
320 grams of paccheri or other short pasta
2 medium-sized squid
a bunch of kale
4 dried or dried tomatoes in oil
a shallot or a piece of onion
extra virgin olive oil, to taste
a clove of garlic
a small piece of chili pepper
100 ml dry white wine
Salt, to taste
Clean the squid: unless you've already bought them clean, you can look at the VIDEO RECIPE of SQUIDS STUFFED where there is the STEP BY STEP TUTORIAL on how to clean the squid at home. Once the squid cleaned, noodles into strips and then into small pieces.
Peel and finely chop the onion. Also chop the tomatoes. Clean the garlic and crush slightly.
Sauté onion in a large skillet in olive oil, with a tablespoon of cold water so that colors slightly, but not burn. Add the garlic and chilli and, just slightly soffriggeranno, add the squid. Brown the high heat squid, remove garlic and chilli and add dried tomatoes. Deglaze with white wine. When alcohol has evaporated, combine with meat sauce squid also half a glass of warm water, salt and cook covered over low heat for 30 minutes or until the squid are tender.
While the sauce is cooking squid, Clean the cabbage by removing the leaves from the stems, then wash the leaves thoroughly under running water and chop them finely with a knife. Add the chopped cabbage with meat sauce squid, cover and continue cooking over low heat for another 15 minutes or until the cabbage is tender not. When squid and cabbage are tender, taste and possibly add salt. The ragout of squid and cabbage should be thick and fragrant, if there was still too much fluid, cook uncovered for a few minutes.
Boil the pasta in salted water. Drain the pasta al dente and toss in pan with the sauce of squid and black cabbage, mantecando with a little' cooking water of the pasta and a drizzle of extra virgin olive oil. Serve the pasta filling the pot with plenty of freshly ground black pepper. Bon appétit!