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5 star recipe! Made this tonight for a Halloween dinner. I bought squid ink pasta and was searching for a recipe online. I used 2 large fairytale baking pumpkins. I cooked for 1.5 hours. SO delicious, loved the sage brown butter, and the brown sugar. I served the pasta just like you said, in the pumpkins. Everyone loved the dish, saving to my recipes!
Made this at work and everyone loved it! Used black bean pasta to make it vegan!
I made this last night, and it was delish! The recipe is so simple that I thought it might be bland. Was I wrong! I use squid ink pasta from time to time, but always with some sort of seafood–shrimp, crayfish, etc. Paring it with the browned butter and sage–in a pumpkin shell no less, brilliant! My husband raved about it! I will be making this again and again! Thank you.
I love squid ink pasta! The first time I had it was at this little trattoria in Venice. I ordered not knowing what it was, and our very sweet server only spoke enough English to convey that it was a seafood pasta dish. Imagine my surprise when the plate arrived! But it was so delicious. I’ve tried recreating a “ghetto” version — just regular pasta, but tossed with warmed garlic, crushed red pepper, & tinned squid in its ink. Not quite the same as Venice, but still tasty. Looking forward to trying this creative recipe!
When I lived in Taiwan several years ago, I was intrigued by the black bread that many of the local bakeries served. Being adventurous enough to try anything (you have to be in a foreign country!), I quickly fell in love with these mini loaves with a crusty texture and such a unique flavour. It was months later that I found out the bread was flavoured with squid ink, much to my surprise! Living in Saskatchewan, I haven’t found any squid ink products yet, oh how I would love to have some black bread right now! Thanks for the reminder….. :)
Amazon has a number of options available for squid ink. As for my favorite preparation, a few months ago Mulvaney’s here in Sacramento had a squid ink pasta tossed with sea beans and roasted vegetables and topped with seared sea scallops basted with uni butter. To. Die. For.
You can make this with black bean spaghetti and it will give the same color effect. I bought some black bean spaghetti at Whole Foods. It is quite nutritious and a good vegetarian alternative.
I actually have some squid ink pasta I picked up at Target and I’ve yet to decide what to do with it! I think I may have to give this a try. ;-)
Have you ever had Black Paella? – It’s like a traditional paella but with squid ink. At first I was very, VERY, hesitant to try it but I went for it and now it’s become one of those dishes that I reminisce about.
It sounds fabulous!
This sounds divine! I wish I had pumpkins here, but maybe kabocha squash will work?
In Japan, squid ink pasta is usually prepared with a pepperoncini sauce, (suitably devilish, eh?) though I’ve also seen it with a soy sauce based cremini mushroom and nori sauce.
Kabocha would be a great choice. I occasionally find them in my area. The flavor is very similar to sugar pumpkins and the texture is dryer. Most pumpkins tend to let off a lot of water during cooking
Thanks Rosita for the tip… I was wondering if it wouldn’t stain your lips and teeth! No one else mentioned it – I’d think that’s an important detail to know, so you don’t serve this to someone you’re really trying to impress!
This really does sound yummy though. I hope to try it eventually! Thank you Elise for expanding our horizons!
The pasta did not stain my teeth. But then again, I wasn’t using homemade squid ink pasta, nor was I making a sauce with squid ink. ~Elise
I adore squid ink! I love the squid ink risotto at a place in little Italy. Oh I wish I could remember the name! It tastes like salty ocean water. Love your homemade version! :)
Very seasonal for Halloween – I like it! Squid ink pasta is difficult to get hold of where I live. I ate it for the first time earlier this year on a trip to Venice, it was delicious and had cuttlefish mixed with it. Your post has inspired me to search for the pasta to make a similar dish at home. Thanks :)
My one experience with this pasta was at a restaurant. It was homemade, in a red sauce with calamari. Didn’t care for it, as it was a little too fishy and ink flavor…. and looked really gruesome! This sounds a lot better, though I have not seen it at store before. Might have to look for it in the pasta isle. Love the idea of using the pumpkin as the bowl.
Where I live in Luxembourg there is a great little italian restaurant where they serve squid ink pasta with avocado and shrimp and in another dish with scallops, yum!
wow – I just can’t get past the way it looks, the first bite would have to be incredible to get me to dive in. Although, maybe if it was the squid ink pasta plated with a great curried squash sauce on top? Thanks for being creative though! And you have great photos…..
Elise-Sometime I must take you squid jigging on a cold winter night in the Pacific NW. If you’re lucky we’ll come back with a bucket full of just caught squid. Nothing like fresh squid ink and calamari but this recipe will fit the bill until then.
It’s a deal! ~Elise
sounds intriguing. Where would you find squid ink pasta? Or squid ink? Maybe Trader Joe’s?
Hi Sylvia, My parents used to find squid ink pasta at the local Trader Joe’s, but apparently now they no longer carry it. I would try Whole Foods, or if you have a specialty Italian grocer in your area that would be a good place to look too. ~Elise
I once made some home made squid ink linguine with octopus for one Halloween. The pasta was a little fishy, but otherwise looked just as you’d imagine. Actually went quite well with the sauvignon blanc!
Wow, or whoa! How dramatic. So, what does a pasta mildly flavored by squid ink taste like? There are other squashes that would seem to be a nice fit. And can one buy squid ink to color pasta? Am thinking squid-inky ravioli stuffed with squash or sweet potato purée. And for extra points, a pasta made with some orange-fleshed squash together with the squid ink pasta. Two raviolis side by side? Brown butter w/sage, or gently simmered in your vegetagle stock? What do your folks think, and Hank, and other contributors? Happy Halloween. No booing here-what a great food blog.