• 320 g Mezze Penne rigate Agnesi
• 200 g of cleaned cuttlefish
• 2 shallots
• parsley
• olive oil
• vinegar
• chili

Slice the shallots and cook in oil, sprinkle with a little vinegar, add the cooked pasta “al dente” and finish cooking with little water like a risotto. Take the pan off the heat and stir with cuttlefish cut into cubes, parsley and a little chili pepper for 5 minutes.

Serving: 4