Buongiorno friends! I am Fabrizio, your guide for Abruzzo and culinary Italy!
Today, I want to take you on a journey that starts in the middle of the night on the Adriatic Sea and ends in a steaming terracotta pot in my kitchen. This recipe for Pasta alla Chitarra con Sugo di Seppie (Guitar Pasta with Cuttlefish Sauce) is very close to my heart because it is born from my daily routine and the incredible people I call friends.
The Heart of the Dish: Mauro and Daniela
To understand this dish, you have to meet Mauro. While we are all sleeping, Mauro is out on his boat, navigating the dark, salty waters of the Adriatic. He is a true pescatore (fisherman) who reads the sea like a book. Every morning, he brings his catch to a small, vibrant fish shop in Vasto, run by his wife, Daniela.
Daniela is the soul of the pescheria. When I stop by during my morning errands, we don’t just talk about prices; we talk about the sea, the weather, and what Mauro found that night. Today, the seppie (cuttlefish) were spectacular bright, firm, and smelling like the ocean breeze.
While I was busy at the office planning our next Italia Sweet Italia tours, Daniela was kind enough to clean them for me, knowing I’d be rushing home to cook. This connection, this “short chain” (filiera corta), is what makes Italian food truly authentic.
Dish Placement: From Primo to Secondo
In a traditional Abruzzese home, this is a First Course (Primo Piatto). However, I always prepare extra cuttlefish so that after we finish the pasta, we can serve the remaining seppie as a delicious Second Course (Secondo). And of course, the scarpetta (the ritual of cleaning the plate with bread) is mandatory!
- Portions: 4 people
- Prep & Cooking Time: 75-90 minutes
- Difficulty: Easy/Medium
- Calories: Approx. 550 kcal per serving
Ingredients
- Fresh Cuttlefish (Seppie): 1 kg (2.2 lbs), cleaned by Daniela (or your trusted fishmonger).
- Pasta: 480g (1.1 lbs) of fresh Pasta alla Chitarra (or 320g/11 oz of dry spaghetti/paccheri).
- Tomato Passata: 700ml (approx. 3 cups). I use the one made with organic tomatoes from my cousin Angelo. Learn how we make it here.
- Extra Virgin Olive Oil: A generous pour, lovingly produced from Papà Angelo’s very own olive trees.
- White Onion: ½ medium, finely sliced (or garlic if you prefer).
- Water: 1 cup of warm water.
- Seasoning: Fine salt and freshly ground black pepper.
- Bread: A large loaf of crusty Abruzzese sourdough bread.
Instructions step by step
1. Prep the Cuttlefish: Even though Daniela cleaned them, give the seppie a quick rinse under cold water. Cut them into bite-sized pieces. If you can, remove the outer skin for a more delicate look, but keeping it on adds a deeper, rustic flavor.
2. The Terracotta Magic: Heat the EVO oil in a traditional terracotta pot for 2-3 minutes.
This pot is often preferred by Fabrizio for three key reasons: its uniform cooking temperature ensures even results, it keeps the dish warm much longer when served at the table, and its rustic beauty adds a delightful visual appeal to your meal.
3. Searing the Sea: Add the cuttlefish to the hot oil. Season with salt and a generous amount of black pepper. Let them sauté until they start to turn golden (imbiondire).
4. The Aromatics: Add the sliced onion (or minced garlic). Sauté gently until the onion is soft and translucent, blending its sweetness with the savory sea juices.
5. The Slow Braise: Pour in the tomato passata and the warm water. Stir gently, lower the heat to a minimum, and cover. Let it simmer slowly for about 45 to 60 minutes. Keep in mind that the exact time depends entirely on the size and toughness of the cuttlefish Mauro caught today! You want the sauce to thicken (rapprendersi) and the fish to become so tender it almost melts in your mouth. If it gets too thick, add a splash more water.
6. The Pasta Ritual: While the sauce finishes, boil a large pot of water. Add a handful of coarse salt and drop in your Pasta alla Chitarra.
We use our artisanal Abruzzese pasta, bronze-extruded (trafilata in bronzo). This traditional method creates a rougher, porous texture that allows sauces to cling better, ensuring every bite is bursting with flavor. It also helps the pasta maintain its perfect “al dente” bite during cooking.
7. The Union: Drain the pasta while it’s still firm (al dente). Toss it into the terracotta pot. If the cuttlefish pieces look too large for the fork, I like to use kitchen scissors to snip a few of them into smaller bits right before serving.
8. The Grand Finale: Serve immediately. Ensure everyone gets a good portion of the cuttlefish and plenty of sauce.
Fabrizio’s Pairing & Serving Suggestions
- The Wine: You must try this with a Cerasuolo d’Abruzzo. It’s a bold rosé with enough structure to balance the richness of the cuttlefish and the acidity of Angelo’s tomatoes.
- The Sacred Ritual of the Scarpetta: In Abruzzo, we have a saying: “A meal without a scarpetta is a meal unfinished.” I intentionally make extra sauce and keep a good portion of the cuttlefish in the pot. Once the pasta is gone, the real feast begins. Take a thick, generous slice of our local, crusty sourdough bread and use it to “mop up” every last golden drop of that rich, sea-scented tomato sauce. It is the ultimate sign of respect for Mauro’s hard work at sea and the delicious sauce we have crafted together.
- Experience the Tradition: If you want to learn how to make the “Guitar Pasta” yourself, check out my guide here.
Does the idea of meeting a local fisherman like Mauro and seeing the catch of the day make you want to hop on a plane to Abruzzo?
Ciao for now,
Fabrizio
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