Smoky Ink Pasta with Chipotle Cream
Savor the rich flavors of squid ink pasta mingling with a smoky chipotle cream sauce, topped with tender sautéed squid. This unique dish boasts a perfect balance of earthy, smoky, and slightly spicy elements, creating a truly unforgettable dining experience.
ingredients
- 12 oz squid ink pasta
- 1 lb squid, cleaned and sliced into rings
- 2 chipotle peppers in adobo sauce, minced
- 2 garlic cloves, minced
- 1 cup heavy cream
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
steps
- 1.
Cook the squid ink pasta according to package instructions until al dente. Drain and set aside.
- 2.
In a large skillet, heat the olive oil over medium-high heat. Add the sliced squid and sauté for 2-3 minutes until just cooked through. Remove from skillet and set aside.
- 3.
Reduce the heat to medium and melt the butter in the same skillet. Add minced garlic and chipotle peppers, cooking for 1-2 minutes until fragrant.
- 4.
Stir in the heavy cream, smoked paprika, salt, and pepper. Simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- 5.
Add the cooked squid ink pasta to the skillet and toss until well coated in the chipotle cream sauce.
- 6.
Divide the pasta among serving plates and top with the sautéed squid.
- 7.
Garnish with fresh cilantro and serve immediately.
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