Strozzapreti with cuttlefish and peas is a delicious Italian seafood pasta that brings together tender cuttlefish, sweet peas and a light tomato sauce. Inspired by a classic dish known in Italy as Seppie con Piselli, this recipe blends the flavors of the sea and the freshness of the garden in a simple, comforting way.
I chose strozzapreti because their rolled, rustic shape holds the sauce beautifully, catching every bit of the cuttlefish and peas. If you prefer, you can use another pasta shape, but strozzapreti really make this dish shine.
To give the sauce a delicate Mediterranean note, I like to add wild fennel. Its aroma enhances seafood dishes and adds a subtle, fragrant touch.
This recipe follows the “red” version of cuttlefish and peas, made with tomato passata for color, depth and a silky consistency. There is also a white version, without tomato, but the tomato-based sauce brings balance and warmth to the dish.
You can prepare this recipe with fresh or frozen cuttlefish, and the same flexibility applies to the peas, making it easy to cook all year round.
Strozzapreti with cuttlefish and peas is perfect for a relaxed Sunday meal with family or friends. Simple yet impressive, it delivers authentic Italian flavor and is always a hit among seafood lovers.
Now let’s see how to make this delicious cuttlefish and peas pasta!
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Ingredients
Prep Time: 20 Min | Cook Time: 40 Min | Serving: 4
- 320 g (11 oz) strozzapreti – try them homemade with my fresh strozzapreti recipe
- 500 g (1.1 pound) cleaned cuttelfish, fresh or frozen - you can substitute them with squid
- 220 g (1 cups) shelled green peas, fresh or frozen
- 150 ml (½ cup) dry white wine
- 250 ml (1 cup) Tomato Passata (strained tomatoes)
- 2 garlic cloves
- 2 tablespoons chopped wild fennel (optional)
- 4 tablespoons extra virgin olive oil
- 1 fresh chili pepper or a pinch of dried red chili flakes (optional)
- 1 tablespoon chopped parsley or mint
- Salt, to taste
- Ground black pepper, to taste
BEFORE YOU START
- You can use either fresh or frozen cuttlefish. If you choose frozen cuttlefish, remember to thaw them in the refrigerator several hours before cooking.
- In both cases, the cuttlefish must be cleaned before you start. You can buy them already cleaned, ask your fishmonger to clean them, or do it yourself at home
- If you are using fresh peas, you will need to shell and rinse them. Keep in mind that fresh peas take longer to cook than frozen ones. Frozen peas can be added directly to the pan without thawing and cook very quickly.
Instructions
Step 1) - To make Strozzapreti with Cuttlefish and Peas, start by cleaning the cuttlefish if they haven’t been cleaned already. Slice them on a cutting board and set aside.
NOTE: Cuttlefish vary a lot in size. If you have small ones, simply cut them into two or three pieces. For larger cuttlefish, it’s better to cut them into small pieces. The bigger the cuttlefish, the less tender it tends to be and the longer it needs to cook. You can substitute them with squid.
In a non-stick frying pan, sauté the garlic cloves and chili pepper in the extra virgin olive oil for a couple of minutes.
Add the chopped cuttlefish and stir well.
Step 2) - After about a minute, pour in the white wine over high heat. Let the alcohol evaporate, then reduce the heat.
Add the peas, wild fennel and parsley. These ingredients will give the sauce a wonderful aroma. Cook everything together for a few minutes, stirring occasionally.
Step 3) - Pour in the tomato passata. Season with salt and continue cooking over medium heat. Cooking time depends on the tenderness of the cuttlefish, usually between 20 and 35 minutes. After about 15 minutes, remove the garlic and chili pepper.
Step 4) - Meanwhile, bring a pot of salted water to a boil and cook the strozzapreti. Drain them al dente and add them directly to the pan with the cuttlefish and pea sauce.
Toss the pasta in the pan over medium heat for a couple of minutes so it finishes cooking and absorbs the sauce. Serve your Strozzapreti with Cuttlefish and Peas piping hot. Buon appetito!
Storage
Strozzapreti with cuttlefish and peas is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to one day. Reheat gently in a pan with a splash of water or a drizzle of olive oil to loosen the sauce.
If you prefer, you can also make the cuttlefish and pea sauce in advance and store it separately. It keeps well in the fridge for up to 2 days and can be reheated over low heat before tossing with freshly cooked pasta.
Freezing is not recommended, as both the cuttlefish and the peas lose their texture once thawed.
Tips
- Both cuttlefish and squid are fine. Cuttlefish has a slightly softer texture, but squid is easier to find and gives an equally delicious result.
- Don't overcook the seafood. Both cuttlefish and squid can become tough if cooked for too long. Keep the heat moderate and sauté until they turn opaque before adding the wine.
- Let the wine evaporate completely. This step removes the acidity and leaves only the aroma, helping to make the sauce smooth and well-balanced.
- Fresh pasta cooks quickly. Homemade strozzapreti only takes 3-5 minutes, depending on the thickness. Store-bought strozzapreti takes a few minutes longer. Taste often and stop when it is al dente.
- Choose the right pasta. With the cuttlefish and pea sauce, you can easily use your favorite type of pasta. I used strozzapreti, which, with their helical shape, hold the sauce very well. Fusilli and caserecce are also suitable. Short pasta holds up better when cooked, especially if you finish cooking it in a pan. But if you love long pasta such as spaghetti or tagliolini, they will work just fine!
- Wild fennel is typical of many dishes, especially Sicilian ones. It gives the dish a wonderful flavor and freshness. If you don't like this flavor, you can replace it with mint or rosemary.
Variations
If you prefer a tomato-free version, you can make this pasta in bianco, which is very common in Northern Italy, especially in the Veneto region. Simply follow the same steps as the main recipe, skipping the tomato. I suggest adding a bit more olive oil to create a richer, silkier sauce.
For a different aromatic note, try replacing the white wine with a splash of brandy. It adds warmth and depth to the cuttlefish.
And if you love a fresh, bright finish, grate a little lemon zest over the pasta just before serving. It lifts the whole dish and adds a lovely burst of fragrance.
More Italian Seafood Recipes You'll Love
- Stuffed Calamari Recipe
- Baked Calamari Rings
- Tagliolini al Nero di Seppia (Squid Ink Tagliolini)
- Calamari con Piselli (Traditional Italian Squid with Peas)
Recipe Card
Strozzapreti with Cuttlefish and Peas
Ingredients
- 320 g strozzapreti - 11 oz – try them homemade with my fresh strozzapreti recipe
- 500 g cleaned cuttelfish, fresh or frozen - 1.1 pound - you can substitute them with squid
- 220 g shelled green peas - 1 cups, fresh or frozen
- 150 ml dry white wine - ½ cup
- 250 ml tomato passata - 1 cup (strained tomatoes)
- 2 garlic cloves
- 2 tablespoons chopped wild fennel - optional
- 4 tablespoons extra virgin olive oil
- 1 fresh chili pepper or a pinch of dried red chili flakes - optional
- 1 tablespoon chopped parsley or mint
- salt - to taste
- black pepper - to taste
Instructions
- In a non-stick frying pan, sauté the garlic cloves and chili pepper in the extra virgin olive oil for a couple of minutes.
- Add the chopped cuttlefish or squid and stir well.
- After about a minute, pour in the white wine over high heat. Let the alcohol evaporate, then reduce the heat.
- Add the peas, wild fennel and parsley. These ingredients will give the sauce a wonderful aroma. Cook everything together for a few minutes, stirring occasionally.
- Pour in the tomato passata. Season with salt and continue cooking over medium heat. Cooking time depends on the tenderness of the cuttlefish, usually between 20 and 35 minutes. After about 15 minutes, remove the garlic and chili pepper.
- Meanwhile, bring a pot of salted water to a boil and cook the strozzapreti. Drain them al dente and add them directly to the pan with the cuttlefish and pea sauce.
- Toss the pasta in the pan over medium heat for a couple of minutes so it finishes cooking and absorbs the sauce. Serve your Strozzapreti with Cuttlefish and Peas piping hot. Buon appetito!
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