Cuttlefish Ink Rigatoni with Miso Lemon Butter Sauce

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.  




Serves 4-6


▢ 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



  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.



  • 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.


previous post next post

Be the first to comment

All comments are moderated before being published