There’s something almost theatrical about a plate of Troccoli al Ragù di Seppia. Picture this: thick, hand-rolled pasta tangled in a sauce so dark it could be mistaken for midnight, each strand glistening with the briny depth of cuttlefish ink. This isn’t just dinner—it’s a love letter to Puglia’s rugged coastline, where fishermen have been turning humble seafood into edible poetry for generations.
I still remember the first time I tasted this dish in a tiny trattoria near Bari. The waiter set it down with a flourish, and the table fell silent. One bite was all it took—the tender cuttlefish, the ink’s oceanic umami, the way the sauce clung to the pasta like it had something to say. Now, let’s bring that magic to your kitchen.
Why This Recipe Works
- Drama without the fuss: That inky black sauce? Pure culinary theater, but the technique is straightforward.
- Seafood that sings: Cuttlefish has a sweetness that plays beautifully against the ink’s salinity—like the sea decided to whisper secrets to your tastebuds.
- Better tomorrow: Like all great ragùs, this one tastes even deeper and richer after a night in the fridge.
The Story Behind the Sauce
This is peasant food at its most ingenious. Along Puglia’s coast, nothing went to waste—not the cuttlefish, not its ink, not even the tough parsley stems (which, trust me, add more flavor than you’d guess). Troccoli, that thick, rustic pasta, was designed to hold up to hearty sauces. It’s the kind of dish that makes you wonder why anyone ever bothered with silverware—you’ll want to lick the plate.
Essential Ingredients & Tools
Ingredients for the Ragù
- 1 lb (450g) fresh cuttlefish (cleaned weight ~10–12 oz), sliced into strips (substitute: squid)
- 2–3 sachets cuttlefish ink (10–15g total) or fresh ink sacs (find at seafood markets or online)
- 1/4 cup (60ml) extra-virgin olive oil
- 3–4 garlic cloves, lightly crushed
- 1/2 cup (120ml) dry white wine (e.g., Pinot Grigio or any crisp white you’d drink)
- 1 (14oz/400g) can plum tomatoes, hand-crushed (substitute: 1.5 lbs fresh cherry tomatoes, roasted)
- 1 small bunch flat-leaf parsley, stems finely chopped, leaves reserved
- Salt and black pepper to taste
- Pinch of chili flakes (optional)
Ingredients for the Pasta
- 12 oz (340g) dried or fresh troccoli (substitute: pici, bucatini, or thick spaghetti)
Tools You’ll Need
- Large heavy-bottomed pot (or Dutch oven)
- Pasta pot (or any large stockpot)
- Sharp chef’s knife
- Tongs and wooden spoon
- Colander
Serves: 4 | Prep time: 25 mins | Cook time: 50 mins | Total time: 75 mins
How to Make Troccoli al Ragù di Seppia
- Prep the Cuttlefish
Slice the 1 lb (450g) fresh cuttlefish mantle into 1/4-inch strips—thick enough to stay juicy, thin enough to cook evenly. Tentacles? Bite-sized pieces. Pro tip: Pat the cuttlefish bone-dry with paper towels. Moisture prevents proper browning, and we want those caramelized edges for depth of flavor.
- Sauté Aromatics
Heat 1/4 cup (60ml) extra-virgin olive oil in your heavy pot over medium-low heat. Add the 3–4 lightly crushed garlic cloves and finely chopped parsley stems. Cook for 2–3 minutes until fragrant but not browned. This gentle heat coaxes out flavors without bitterness. Why parsley stems? They’re packed with flavor and soften beautifully during cooking.
- Sear the Cuttlefish
Increase heat to medium-high. Add the 1 lb (450g) cuttlefish in a single layer (crowding steams instead of sears). Cook for 5–7 minutes, stirring occasionally, until the pieces turn opaque. Don’t worry about tenderness yet—the cuttlefish will finish cooking in the sauce.
- Deglaze with Wine
Pour in the 1/2 cup (120ml) dry white wine, scraping up any browned bits (fond) from the pot’s bottom. Simmer for 2–3 minutes until the alcohol smell dissipates, leaving only the wine’s fruity essence.
- Add Ink and Tomatoes
Stir in the 2–3 sachets cuttlefish ink (10–15g total) until fully incorporated—your sauce will turn jet black. Add the 1 (14oz/400g) can hand-crushed tomatoes and their juices. Simmer partially covered for 35–45 minutes, stirring occasionally. Pro trick: Taste before adding salt—the ink is naturally briny.
- Cook the Pasta
Boil the 12 oz (340g) troccoli in generously salted water (it should taste like the sea) until al dente. Reserve 1 cup of pasta water before draining. The starch in this water helps emulsify the sauce later.
- Combine and Serve
Toss the drained pasta with the ragù over low heat for 1–2 minutes, adding splashes of reserved pasta water as needed. The sauce should cling to the noodles without pooling. Finish with fresh parsley leaves for a bright contrast.
Pro Technique
Controlling Sauce Consistency
The ideal ragù coats the pasta evenly—thick enough to cling but fluid enough to spread. If too thin, simmer uncovered for the last 10 minutes to reduce. For precision, use a cornstarch slurry (1/2 tsp cornstarch + 1 tbsp water) to thicken without altering flavor.
Emulsifying for a Glossy Finish
Add 1/4 cup of reserved pasta water gradually while tossing vigorously. This creates a silky, restaurant-worthy sheen. Never rinse pasta—you’ll wash away the starch needed for binding.
Chef’s Wisdom
The Cuttlefish Paradox
Most home cooks err by overcooking cuttlefish early, thinking it needs to be fully tender in the sauté pan. In reality, it continues to soften during the simmering phase. Cook just until opaque in Step 3—the residual heat will do the rest.
Salt with Caution
Cuttlefish ink is naturally salty, and reducing the sauce concentrates flavors. Always taste before adding salt—you can adjust at the end. A pinch of sugar can balance acidity if the tomatoes are too sharp.
Storage & Freshness Guide
Refrigerating the Ragù
Store the sauce (without pasta) in an airtight container for up to 3 days. The flavors deepen over time. Reheat gently with a splash of water to restore texture.
Freezing for Longevity
Freeze the ragù in portion-sized containers for up to 1 month. Thaw overnight in the fridge. Avoid freezing pasta—it becomes mushy upon reheating.
Reviving Leftovers
To refresh cooked pasta, drizzle with olive oil and reheat in a skillet with a spoonful of water. Toss until warmed through—this revives texture better than microwaving.
Perfect Pairings
Complementary Dishes
- Garlicky Broccoli Rabe: The bitterness cuts through the ragù’s richness, while the garlic echoes the sauce’s aromatics. Blanch first to tame the bitterness.
- Lemony Arugula Salad: A crisp contrast with peppery greens and a citrus vinaigrette cleanses the palate between bites.
Drinks
- Falanghina: This crisp Campanian white wine has apple notes that balance the ink’s brininess.
- Vermentino: A Sardinian favorite with herbal tones that complement the parsley and garlic.
Something Sweet
- Almond Biscotti: The nutty crunch and subtle sweetness offset the dish’s savoriness. Dunk in Vin Santo for a true Italian finale.
- Lemon Sorbet: A refreshing, palate-cleansing end with vibrant acidity.
FAQs
Q: Can I omit the ink?
A: The ink defines the dish’s flavor and color, but you’ll get a lighter, tomato-based ragù without it.
Q: Where do I find troccoli?
A: Italian markets or online. Substitute with pici, bucatini, or thick spaghetti.
Q: How do I prevent the sauce from staining?
A: Wear an apron and use stainless steel tools—ink stains fade with soap and time.
Troccoli al Ragù di Seppia: A Taste of Puglia’s Coastal Magic
Craving bold Italian flavors? Try my Troccoli al Ragù di Seppia—a rich, inky pasta dish with tender cuttlefish and briny depth. Get the recipe now!
Ingredients
For the Ragù
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1 lb fresh cuttlefish (450g, sliced into strips)
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2–3 sachets cuttlefish ink (10–15g total)
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1/4 cup extra-virgin olive oil (60ml)
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3–4 garlic cloves (lightly crushed)
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1/2 cup dry white wine (120ml)
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1 can plum tomatoes (14oz/400g, hand-crushed)
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1 small bunch flat-leaf parsley (stems finely chopped, leaves reserved)
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Salt and black pepper (to taste)
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Pinch chili flakes (optional)
For the Pasta
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12 oz dried or fresh troccoli (340g)
Instructions
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Prep the cuttlefish: Slice into 1/4-inch strips and pat dry.01
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Sauté aromatics: Heat oil, add garlic and parsley stems until fragrant.02
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Sear cuttlefish: Cook until opaque, about 5–7 minutes.03
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Deglaze with wine: Simmer until alcohol smell dissipates.04
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Add ink and tomatoes: Stir until black, then simmer 35–45 minutes.05
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Cook pasta: Boil troccoli in salted water until al dente. Reserve 1 cup pasta water.06
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Combine: Toss pasta with ragù, adding pasta water as needed.07
