Squid ink pasta with a spicy pork and shrimp sauce. Inspired by Atlanta's BoccaLupo! —Kathryn
- Prep time 10 minutes
- Cook time 20 minutes
- Serves 4-6
Calabrian chili pepper paste (I use Trader Joe's Italian Bomba sauce)
Dried squid ink pasta (I prefer spaghetti)
Breadcrumbs for serving (optional)
In This Recipe
- Prep ingredients by cutting shrimp into smaller chunks, thinly slice garlic, and finely chop white portions of green onions. Slice green portions of green onions diagonally and reserve for serving.
- Heat olive oil over medium to high heat in a 12-inch cast iron skillet or other sauté pan. Brown ground pork in bigger chunks and then break up into smaller pieces once several sides of the larger chunks are nicely browned. Takes about 7-10 minutes.
- Add sliced garlic, finely chopped white portions of the green onions and tomato paste. Stir for 3-5 minutes to allow tomato paste to darken. Be careful to not burn garlic and onions.
- Add Calabrian pepper paste, one tablespoon at a time until all meat is generously coated.
- Decrease heat and stir in shrimp until they turn opaque, about 3 minutes.
- Cook squid ink pasta according to package instructions in salted cooking water until al dente. Reserve 1-2 cups of pasta cooking water.
- Add cooked pasta to pan with sauce and continue cooking, adding small amounts of reserved pasta water, until sauce is thickened and sticking to the pasta well. Can add salt to taste, but typically the other ingredients and pasta contain enough salt that additional salt is not needed.
- Top with bread crumbs and reserved green portions of green onions, and enjoy!