SQUID INK PASTA WITH CALAMARI AND CHORIZO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a small saute pan over medium-high heat. Add the chorizo and cook until well browned, breaking up the sausage as it cooks with a wooden spoon. Add the onions and garlic and saute until translucent, about 3 minutes. Add the white wine and continue cooking about 30 seconds; the mixture should not be dry. Turn off the heat and set aside.
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook about 1 minute.
- Turn the chorizo mixture back on. Add the calamari and red pepper flakes and saute until just cooked through. Drain the pasta and add to the pan along with 1 ounce of the pasta water. Cook for 1 minute on high heat to coat the pasta and finish the cooking process. Add the scallions and toss.
- Place in a bowl and finish with another drizzle of oil and serve.
- For the squid ink pasta dough: On a large, clean work surface, pour the flour in a mound. Make a well in the center about 4 inches wide. Pour the whole eggs, egg yolks, squid ink and salt into the well and, using a fork, beat thoroughly. When combined, gradually incorporate the flour into the eggs until a wet, sticky dough has formed. Fold any additional flour into the dough as needed while kneading, turning the dough roughly 45 degrees each time, for 2 to 5 minutes.
- Wrap the ball of dough tightly in plastic wrap and let it rest on the countertop for 30 minutes.
- To roll the noodles: Place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap the rested dough and cut into quarters. Set one quarter on the work surface and re-wrap the remaining dough. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2-inch thick.
- Set a pasta maker to the widest setting and pass the dough three times through the machine at this setting. Narrow the setting by one notch and repeat. Repeat once more (the dough should now have passed through the third widest setting). Continue passing the dough through the rollers, reducing the thickness by one setting each time, until it reaches the desired thickness. It should now be very delicate and elastic to the touch and slightly translucent.
- To cut the noodles: Adjust the pasta machine to the noodle setting of your choice. Working with one dough segment at a time, feed the dough through the pasta cutter. Alternatively, cut the folded dough by hand with a chef's knife to desired noodle width. Yield: 4 servings.
VOODOO PASTA
Even if you don't have a lot of time to spend getting dinner together, you can still charm your family with this clever meal idea. In less time than it takes the fusilli to cook, you can conjure up a spicy Alfredo sauce with blackened Smoked Sausage. When the pasta is done, just toss with the sauce. It's pure magic.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions; drain.
- While pasta is cooking, cut sausage into 1/4-inch slices. Place in bowl and sprinkle with seasoning; toss lightly to evenly coat.
- Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3-4 minutes or until lightly browned. Stir in Alfredo sauce, parsley and hot sauce to taste; heat through.
- Pour over pasta and toss until well coated. Serve immediately.
Nutrition Facts : Calories 735 calories, Carbohydrate 62.7 g, Cholesterol 75.9 mg, Fat 44 g, Fiber 3.6 g, Protein 23.2 g, SaturatedFat 16.5 g, Sodium 1444.1 mg, Sugar 4.9 g
SQUID INK CALAMARI RECIPE BY TASTY
Take dinner time deep down under the sea with these ink-hued dishes. Start with crispy fried calamari dredged in an activated charcoal batter and served with a garlicky squid ink aioli. Then for the main course, it's homemade squid ink fettuccine in a white wine sauce with plenty of mussels. Finish with a no-bake activated charcoal cheesecake studded with black sesame seeds. The food may be dark, but the flavors are anything but!
Provided by Chris Rosa
Categories Appetizers
Time 55m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the calamari: In a large bowl, toss the calamari with the lemon juice. Let sit for 30 minutes to help tenderize the calamari.
- While the calamari tenderizes, make the aioli: In a medium bowl, stir together the mayonnaise, garlic, white wine vinegar, lemon juice, squid ink, and salt until smooth. Transfer to a serving bowl and chill until ready to serve.
- In a large bowl, whisk together the flour, cornstarch, salt, pepper, activated charcoal, black sesame seeds, and smoked paprika.
- In a medium bowl, whisk together the buttermilk and squid ink until fully combined.
- Heat the vegetable oil in a large pot over medium-high heat until it reaches 375°F (190°C).
- Working in batches, transfer the calamari to the flour mixture and toss to coat. Transfer to the buttermilk mixture, toss to coat, then return to the flour mixture and toss until fully coated.
- Immediately transfer the calamari to the hot oil and fry for 2-3 minutes, until crispy. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Repeat with the remaining calamari.
- Transfer the calamari to a serving platter. Sprinkle with the parsley and garnish with lemon wedges. Top the aioli with more black sesame seeds and serve alongside.
- Enjoy!
VOODOO PASTA
If you like Cajun/Creole flavor, this recipe is for you! It is a super easy and delicious, spicy Cajun creamy pasta dish!. We make this at least once a week, it's that good! The recipe is very flexible, try substituting chicken or shrimp for the sausage! Everytime we make this for company, they beg for the recipe! Serve with garlic bread and a salad and you have a great meal!
Provided by ChaseNNJ
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook fettuccine noodles as directed on package.
- In a large non stick skillet add the sausage, green pepper and onion. Sprinkle with the blackening seasoning and stir.
- Cook in skillet on medium-high heat until browned.
- Add the Alfredo sauce and Tabasco.
- Reduce heat to medium and simmer until sauce is hot, stirring occasionally.
- Pour sausage and vegetables over pasta.
- Toss until coated.
- Serve with garlic bread and salad! Enjoy!
Nutrition Facts : Calories 705.5, Fat 34.9, SaturatedFat 11, Cholesterol 155.4, Sodium 980.8, Carbohydrate 68.6, Fiber 1, Sugar 3, Protein 27.5
VOODOO PASTA
This is a spicy, Cajun pasta. You can make it more spicy if you dare. Serve with garlic bread and a salad.
Provided by paula giles
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook fettuccine noodles.
- Cut smoked sausage into slices.
- Sprinkle with blackening seasoning.
- Cook in skillet until brown.
- Into sausage stir; Alfredo, Tabasco.
- HEAT.
- Pour over pasta.
- Toss until coated.
- ------BLACKENING SEASONING------.
- Mix all spices together and sprinkle on meat.
Nutrition Facts : Calories 698.8, Fat 35, SaturatedFat 11, Cholesterol 155.4, Sodium 980.4, Carbohydrate 66.9, Fiber 0.7, Sugar 1.2, Protein 27.4
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