Nero di seppia

There's nothing quite like a Diacono pasta (or risotto) - and Michael Diacono aces this nero di seppia!


  • 2 onions, peeled and chopped finely
  • 4 cloves garlic, peeled and chopped
  • Olive oil to fry
  • 500g cleaned cuttlefish, chopped, ink sacs retained
  • Salt and pepper
  • Pinch of chilli pepper
  • 2 glasses dry white wine
  • 4 tomatoes, peeled and chopped or 1 tin polpa


  1. Heat some oil in a large pot and stir fry the onion and garlic for a few minutes till softened, but do not allow to brown. 
  2. Add the chopped cuttlefish and season. 
  3. Stir well and fry on high heat for about 5 mins then add the white wine. 
  4. Cover, lower the heat and simmer gently for about 30 mins, checking often to make sure that the fish does not dry out. Add more wine if necessary. 
  5. Add the chopped tomatoes and simmer for a further 15 mins.
  6. Place the ink sacs into a small bowl with a little water and tear them carefully with a sharp knife then add to the sauce, stirring all the time. Rinse out the small bowl with water and add to the sauce, scraping out as much of the ink as possible. 
  7. Simmer for a further 5 minutes.
  8. You may use this sauce to serve with pasta or to prepare a risotto.
  9. Prepare a risotto in the usual way using a good fish stock and add the nero towards the end of cooking.