Squid Ink Pasta with Tomato and Chorizo Sauce – Homemade Pasta made black with the addition of squid ink, this dish is perfect to impress at a Halloween themed party. Tossed with a hot and spicy tomato sauce spiked with flavoursome chorizo and topped with squid rings, this dish is not just style over substance. Squid ink is relatively easy to buy and can be found on Sous Chef, a website that is a heaven for foodies!
This recipe comes together in minutes, so make sure to have all ingredients prepped and to hand before starting.
If you don’t want to make your own Squid Ink Pasta then you can buy here or just use regular pasta.
If you like my Squid Ink Pasta then you might like my recipe for Garlic Prawn Tagliatelle
Recipe
Serves 2
Difficulty Level: Top Chef
Ingredients:
- For the pasta:
- 200g ’00’ Pasta flour
- 2 eggs
- 2 tablespoons squid ink
For the Tomato, Chorizo and Chilli Sauce:
- 1-2 red chillies, finely sliced
- 3 garlic cloves, finely sliced
- 1 tablespoon fennel seeds
- 150g Chorizo (either Cooking Chorizo or sliced chorizo), sliced into thick strips
- 20 cherry tomatoes, halved
- 1 squid, cut into rings (as an alternative, use ready-cooked squid or prawns)
- Salt and black pepper
- Chilli oil
- Lemon, zest and juice
- Handful fresh parsley, chopped
Method:
For the Squid Ink Pasta :
- I find it easiest to make pasta in a food processor. Add all the ingredients to the processor and pulse until combined into a ball. If you don’t have a food processor, put the flour in a bowl, make a well and add the egg and squid ink and combine to a ball. Knead for 5 minutes, cover with cling film and put in the fridge for 30 minutes.
- Remove the pasta from the fridge, and using a pasta roller, roll out to the second thinnest setting. Use a tagliatelle attachment to cut into Tagliatelle. If you don’t have a pasta maker, roll as thin as you can and use a pizza cutter to cut into any shape you like.
- For the sauce, heat a large frying pan over a medium heat. Add 3 tablespoons chilli oil, the chilli slices and the garlic and fry for 2 minutes until golden but not burnt. If it does burn, start again as the sauce will be bitter.
- Add the chorizo, lemon zest and fennel seeds and fry until the chorizo is crisp.
- Meanwhile, cook the pasta in rolling boiling salted water for just 2 minutes.
- Add the tomatoes and squid to the sauce and fry for just one minute until heated through- you don’t want to cook the tomatoes too much.
- When the pasta has cooked, use tongs to transfer put it into the sauce, draining most of the water.
- Squeeze the lemon juice into the pan and stir through the chopped parsley. Season with salt and black pepper and toss to combine.
- Serve right away. Enjoy your Squid Ink Pasta with Tomato and Chorizo Sauce !
