This Sicilian Spicy Squid Ink Pasta recipe with Lemon Garlic Sauce looks dramatic on the plate and is full of bright flavors! What’s best? It’s easy to make and comes together in under 30 minutes!
To begin this delicious spicy squid ink pasta recipe, measure out all of your ingredients so they are ready to go. I’m using about 12 ounces of Morelli Squid Ink Pappardelle pasta, which have beautiful big thick ribbons. You can use any shape of squid ink pasta you like, such as linguine or fettuccine.
Boil your squid ink pasta noodles until al dente. You don’t want to overcook these, as they are going back in the pan later!
Once they are slightly firm, but cooked, reserve a cup of the pasta water and drain the rest in a colander. Set the pasta aside while you prepare the spicy lemon garlic sauce.
Heat a large saute pan or deep Dutch oven (I’m using a 3 1/2 quart Le Creuset buffet casserole), over medium heat. Add the butter and olive oil, and stir until melted. Next, add the chopped garlic and red pepper flakes. Stir until the garlic is bubbling and fragrant. Add the wine and simmer until the broth reduces by about half.
Add the cooked squid ink pasta noodles to the garlic butter mixture, followed by the lemon juice and zest. Carefully mix together, adding a bit of the reserved pasta water if needed to add a creaminess to the pasta.
Season to taste with additional salt and pepper flakes. At this point, you can stir the parmesan into the whole dish, or place into individual pasta bowls topped with the parmesan and even more pepper flakes.
More Easy Pasta Recipes
- Lasagne alla Bolognese
- Fettucine Carbonara
- Creamy Chicken Florentine Pasta
- Italian Pink Sauce
- Orzo Pasta with Basil and Tomatoes
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Spicy Sicilian Squid Ink Pasta with Lemon & Garlic Sauce
Recipe by Jason Hill – CookingSessions.comIngredients
- 1 bag Morelli Squid Ink Pasta I’m using pappardelle – about 12 ounces
Spicy Lemon Garlic Sauce
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Kerrygold butter
- 3-4 garlic cloves minced
- 1 tablespoon red pepper flakes
- 3/4 cup Chardonnay
- 1/2 teaspoon kosher salt
- 1 lemon zested and juiced (about 1/4 cup lemon juice)
Garnish
- 4 ounces grated Parmesan cheese
- Red pepper flakes to taste
Instructions
- To begin this delicious easy pasta recipe, measure out all of your ingredients so they are ready to go.
- Boil your squid ink pasta noodles until al dente. You don’t want to overcook these, as they are going back in the pan later! Once they are slightly firm, but cooked, reserve a cup of the pasta water and drain the rest in a colander. Set the pasta aside while you prepare the spicy lemon garlic sauce.
- Heat a large saute pan or deep Dutch oven (I’m using a Le Creuset braiser), over medium heat. Add the butter and olive oil, and stir until melted. Next, add the chopped garlic and red pepper flakes. Stir until the garlic is bubbling and fragrant. Add the wine and simmer until the broth reduces by about half.
- Add the cooked squid ink pasta noodles to the garlic butter mixture, followed by the lemon juice and zest. Carefully mix together, adding a bit of the reserved pasta water if needed to add a creaminess to the pasta.
- Season to taste with additional salt and pepper flakes. At this point, you can stir the parmesan into the whole dish, or place into individual pasta bowls topped with the parmesan and even more pepper flakes.
Notes
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