What do you get when you put tangy lemon, umami miso paste, luscious butter and savory black cuttlefish ink rigatoni together? An astonishing symphony of bold flavors that unify in a velvety and uncompromising pasta. Ready in under 20 minutes, this quick cuttlefish ink pasta recipe is a show stopping weeknight dinner. Don’t be afraid, just dig in.  

CUTTLEFISH INK RIGATONI WITH MISO LEMON BUTTER SAUCE

Serves 4-6

INGREDIENTS

▢ 1 box Rigatoni al Nero di Seppia
▢ 2 tbsp butter
▢ 2 tbsp EVOO 
▢ 2 large or 4 small cloves garlic
▢ 2 tbsp Miso Paste 
▢ 1 lemon, zested and juiced
▢ pinch Sicilian Chili Flakes 
▢ green onions for garnish

DIRECTIONS

1. Bring a large pot of water to a boil and season with salt. Cook the Busiate until al dente, roughly 12 minutes. Reserve 1 cup pasta water before draining. 
2. Meanwhile, bring a large pan over medium heat. Melt 4 tbsp butter and sauté garlic for 1 minute. Whisk in 2 tbsp miso paste with ½ cup pasta water, fresh lemon zest and a pinch of sicilian chili flakes. 
3. Add the cooked busiate and stir until the sauce has thickened and coats the noodles in a velvety sauce. 
4. Toss in 1 tbsp fresh lemon juice and garnish with thinly sliced green onions. 
5. Mangiamo.

FAQs

• What is Miso Paste? Miso paste is a traditional Japanese seasoning made from fermented soybeans. 
• Can I substitute the Miso Paste? Yes! If you wish, you can substitute miso paste in this recipe with freshly grated Parmigiano-Reggiano cheese and a tbsp of nutritional yeast to get that wonderful umami depth.