Calamari in wine and spaghetti sauce


  • a pair of pound squid, cleaned
  • four cups of tomato sauce
  • a cup of red wine wine
  • 2 tablespoons of fresh juice
  • 1 tablespoon vegetable oil
  • 2 teaspoons chopped garlic
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • pepper
  • 1 teaspoon dried basil
  • 1/3 cup grated Romano cheese


Separate the tentacles from the long body of the squid, otherwise already done. Slice the body, or the squid tubes into rings about 1/2 2/3 inch thick, and set aside.

in a large saucepan, combine the tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer over medium heat for about half an hour to allow the alcohol to enter time for the wine to evaporate, and each time for the flavors to blend.

Add the squid to the sauce. again simmer slowly for about another twenty to thirty minutes, stirring occasionally. the squid is over once it is plump and very opaque. do not cook on higher heat or for an extended period of time, as squid is notorious for turning rubbery.

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