{"id":131494,"date":"2026-07-08T06:07:39","date_gmt":"2026-07-08T04:07:39","guid":{"rendered":"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/?post_type=recipe&#038;p=131494"},"modified":"2026-07-08T06:07:39","modified_gmt":"2026-07-08T04:07:39","slug":"ricetta-pasta-al-sugo-di-calamari","status":"publish","type":"recipe","link":"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/ricetta-pasta-al-sugo-di-calamari\/","title":{"rendered":"Pasta al sugo di calamari"},"content":{"rendered":"<div><av-recipe-servings data-json=\"{&quot;ingredientAlternativeQuantities&quot;:[{&quot;label&quot;:&quot;&quot;,&quot;value&quot;:&quot;&quot;,&quot;floatValue&quot;:0},{&quot;label&quot;:&quot;Qualche&quot;,&quot;value&quot;:&quot;Qualche&quot;,&quot;floatValue&quot;:0},{&quot;label&quot;:&quot;1\\\/2&quot;,&quot;value&quot;:&quot;1\\\/2&quot;,&quot;floatValue&quot;:0.5},{&quot;label&quot;:&quot;Mezzo&quot;,&quot;value&quot;:&quot;Mezzo&quot;,&quot;floatValue&quot;:0.5},{&quot;label&quot;:&quot;Mezza&quot;,&quot;value&quot;:&quot;Mezza&quot;,&quot;floatValue&quot;:0.5},{&quot;label&quot;:&quot;Met\\u00e0&quot;,&quot;value&quot;:&quot;Met\\u00e0&quot;,&quot;floatValue&quot;:0.5},{&quot;label&quot;:&quot;1\\\/3&quot;,&quot;value&quot;:&quot;1\\\/3&quot;,&quot;floatValue&quot;:0.3333333333333333},{&quot;label&quot;:&quot;un terzo&quot;,&quot;value&quot;:&quot;un terzo&quot;,&quot;floatValue&quot;:0.3333333333333333},{&quot;label&quot;:&quot;un terzo di&quot;,&quot;value&quot;:&quot;un terzo di&quot;,&quot;floatValue&quot;:0.3333333333333333},{&quot;label&quot;:&quot;2\\\/3&quot;,&quot;value&quot;:&quot;2\\\/3&quot;,&quot;floatValue&quot;:0.6666666666666666},{&quot;label&quot;:&quot;due terzi&quot;,&quot;value&quot;:&quot;due terzi&quot;,&quot;floatValue&quot;:0.6666666666666666},{&quot;label&quot;:&quot;due terzi di&quot;,&quot;value&quot;:&quot;due terzi di&quot;,&quot;floatValue&quot;:0.6666666666666666},{&quot;label&quot;:&quot;1\\\/4&quot;,&quot;value&quot;:&quot;1\\\/4&quot;,&quot;floatValue&quot;:0.25},{&quot;label&quot;:&quot;un quarto&quot;,&quot;value&quot;:&quot;un quarto&quot;,&quot;floatValue&quot;:0.25},{&quot;label&quot;:&quot;un quarto di&quot;,&quot;value&quot;:&quot;un quarto di&quot;,&quot;floatValue&quot;:0.25},{&quot;label&quot;:&quot;3\\\/4&quot;,&quot;value&quot;:&quot;3\\\/4&quot;,&quot;floatValue&quot;:0.75},{&quot;label&quot;:&quot;tre quarti&quot;,&quot;value&quot;:&quot;tre quarti&quot;,&quot;floatValue&quot;:0.75},{&quot;label&quot;:&quot;tre quarti di&quot;,&quot;value&quot;:&quot;tre quarti di&quot;,&quot;floatValue&quot;:0.75},{&quot;label&quot;:&quot;1\\\/8&quot;,&quot;value&quot;:&quot;1\\\/8&quot;,&quot;floatValue&quot;:0.125},{&quot;label&quot;:&quot;un ottavo&quot;,&quot;value&quot;:&quot;un ottavo&quot;,&quot;floatValue&quot;:0.125},{&quot;label&quot;:&quot;un ottavo di&quot;,&quot;value&quot;:&quot;un ottavo di&quot;,&quot;floatValue&quot;:0.125},{&quot;label&quot;:&quot;3\\\/8&quot;,&quot;value&quot;:&quot;3\\\/8&quot;,&quot;floatValue&quot;:0.375},{&quot;label&quot;:&quot;tre ottavi&quot;,&quot;value&quot;:&quot;tre ottavi&quot;,&quot;floatValue&quot;:0.375},{&quot;label&quot;:&quot;tre ottavi di&quot;,&quot;value&quot;:&quot;tre ottavi di&quot;,&quot;floatValue&quot;:0.375},{&quot;label&quot;:&quot;5\\\/8&quot;,&quot;value&quot;:&quot;5\\\/8&quot;,&quot;floatValue&quot;:0.625},{&quot;label&quot;:&quot;cinque ottavi&quot;,&quot;value&quot;:&quot;cinque ottavi&quot;,&quot;floatValue&quot;:0.625},{&quot;label&quot;:&quot;cinque ottavi di&quot;,&quot;value&quot;:&quot;cinque ottavi di&quot;,&quot;floatValue&quot;:0.625},{&quot;label&quot;:&quot;7\\\/8&quot;,&quot;value&quot;:&quot;7\\\/8&quot;,&quot;floatValue&quot;:0.875},{&quot;label&quot;:&quot;sette ottavi&quot;,&quot;value&quot;:&quot;sette ottavi&quot;,&quot;floatValue&quot;:0.875},{&quot;label&quot;:&quot;sette ottavi di&quot;,&quot;value&quot;:&quot;sette ottavi di&quot;,&quot;floatValue&quot;:0.875}],&quot;ingredientUnits&quot;:{&quot;&quot;:{&quot;singular&quot;:&quot;Nessuna&quot;,&quot;plural&quot;:&quot;Nessuna&quot;},&quot;q.s.&quot;:{&quot;singular&quot;:&quot;q.b.&quot;,&quot;plural&quot;:&quot;q.b.&quot;},&quot;g&quot;:{&quot;singular&quot;:&quot;g&quot;,&quot;plural&quot;:&quot;g&quot;},&quot;ml&quot;:{&quot;singular&quot;:&quot;ml&quot;,&quot;plural&quot;:&quot;ml&quot;},&quot;cl&quot;:{&quot;singular&quot;:&quot;cl&quot;,&quot;plural&quot;:&quot;cl&quot;},&quot;kg&quot;:{&quot;singular&quot;:&quot;kg&quot;,&quot;plural&quot;:&quot;kg&quot;},&quot;l&quot;:{&quot;singular&quot;:&quot;l&quot;,&quot;plural&quot;:&quot;l&quot;},&quot;clove&quot;:{&quot;singular&quot;:&quot;spicchio&quot;,&quot;plural&quot;:&quot;spicchi&quot;},&quot;pinch&quot;:{&quot;singular&quot;:&quot;pizzico&quot;,&quot;plural&quot;:&quot;pizzichi&quot;},&quot;spoon&quot;:{&quot;singular&quot;:&quot;cucchiaio&quot;,&quot;plural&quot;:&quot;cucchiai&quot;},&quot;tablespoon&quot;:{&quot;singular&quot;:&quot;cucchiaio da tavola&quot;,&quot;plural&quot;:&quot;cucchiai da tavola&quot;},&quot;teaspoon&quot;:{&quot;singular&quot;:&quot;cucchiaino&quot;,&quot;plural&quot;:&quot;cucchiaini&quot;},&quot;sachet&quot;:{&quot;singular&quot;:&quot;bustina&quot;,&quot;plural&quot;:&quot;bustine&quot;},&quot;sprig&quot;:{&quot;singular&quot;:&quot;rametto&quot;,&quot;plural&quot;:&quot;rametti&quot;},&quot;glass&quot;:{&quot;singular&quot;:&quot;bicchiere&quot;,&quot;plural&quot;:&quot;bicchieri&quot;},&quot;shot&quot;:{&quot;singular&quot;:&quot;bicchierino&quot;,&quot;plural&quot;:&quot;bicchierini&quot;},&quot;leaf&quot;:{&quot;singular&quot;:&quot;foglia&quot;,&quot;plural&quot;:&quot;foglie&quot;},&quot;tuft&quot;:{&quot;singular&quot;:&quot;ciuffo&quot;,&quot;plural&quot;:&quot;ciuffi&quot;},&quot;bouquet&quot;:{&quot;singular&quot;:&quot;mazzetto&quot;,&quot;plural&quot;:&quot;mazzetti&quot;},&quot;drop&quot;:{&quot;singular&quot;:&quot;goccia&quot;,&quot;plural&quot;:&quot;gocce&quot;},&quot;cup&quot;:{&quot;singular&quot;:&quot;tazza&quot;,&quot;plural&quot;:&quot;tazze&quot;},&quot;tea cup&quot;:{&quot;singular&quot;:&quot;tazza da t\\u00e8&quot;,&quot;plural&quot;:&quot;tazze da t\\u00e8&quot;},&quot;coffee cup&quot;:{&quot;singular&quot;:&quot;tazza da caff\\u00e8&quot;,&quot;plural&quot;:&quot;tazze da caff\\u00e8&quot;},&quot;rib&quot;:{&quot;singular&quot;:&quot;costa&quot;,&quot;plural&quot;:&quot;coste&quot;},&quot;berry&quot;:{&quot;singular&quot;:&quot;bacca&quot;,&quot;plural&quot;:&quot;bacche&quot;},&quot;slice&quot;:{&quot;singular&quot;:&quot;fetta&quot;,&quot;plural&quot;:&quot;fette&quot;},&quot;ladle&quot;:{&quot;singular&quot;:&quot;mestolo&quot;,&quot;plural&quot;:&quot;mestoli&quot;},&quot;some&quot;:{&quot;singular&quot;:&quot;qualche&quot;,&quot;plural&quot;:&quot;qualche&quot;},&quot;jar&quot;:{&quot;singular&quot;:&quot;vasetto&quot;,&quot;plural&quot;:&quot;vasetti&quot;},&quot;wire&quot;:{&quot;singular&quot;:&quot;filo&quot;,&quot;plural&quot;:&quot;fili&quot;},&quot;sheet&quot;:{&quot;singular&quot;:&quot;foglio&quot;,&quot;plural&quot;:&quot;fogli&quot;},&quot;roll&quot;:{&quot;singular&quot;:&quot;rotolo&quot;,&quot;plural&quot;:&quot;rotoli&quot;},&quot;fillet&quot;:{&quot;singular&quot;:&quot;filetto&quot;,&quot;plural&quot;:&quot;filetti&quot;},&quot;cluster&quot;:{&quot;singular&quot;:&quot;grappolo&quot;,&quot;plural&quot;:&quot;grappoli&quot;},&quot;wisp&quot;:{&quot;singular&quot;:&quot;cespo&quot;,&quot;plural&quot;:&quot;cespi&quot;},&quot;package&quot;:{&quot;singular&quot;:&quot;confezione&quot;,&quot;plural&quot;:&quot;confezioni&quot;},&quot;stem&quot;:{&quot;singular&quot;:&quot;gambo&quot;,&quot;plural&quot;:&quot;gambi&quot;},&quot;vial&quot;:{&quot;singular&quot;:&quot;fiala&quot;,&quot;plural&quot;:&quot;fiale&quot;},&quot;cube&quot;:{&quot;singular&quot;:&quot;cubetto&quot;,&quot;plural&quot;:&quot;cubetti&quot;},&quot;pound&quot;:{&quot;singular&quot;:&quot;libbra&quot;,&quot;plural&quot;:&quot;libbre&quot;},&quot;lb&quot;:{&quot;singular&quot;:&quot;lb&quot;,&quot;plural&quot;:&quot;lbs&quot;},&quot;ounce&quot;:{&quot;singular&quot;:&quot;oncia&quot;,&quot;plural&quot;:&quot;once&quot;},&quot;stick&quot;:{&quot;singular&quot;:&quot;panetto&quot;,&quot;plural&quot;:&quot;panetti&quot;},&quot;pod&quot;:{&quot;singular&quot;:&quot;bastoncino&quot;,&quot;plural&quot;:&quot;bastoncini&quot;},&quot;oz&quot;:{&quot;singular&quot;:&quot;oz&quot;,&quot;plural&quot;:&quot;oz&quot;},&quot;bundle&quot;:{&quot;singular&quot;:&quot;fascio&quot;,&quot;plural&quot;:&quot;fasci&quot;},&quot;knob&quot;:{&quot;singular&quot;:&quot;noce&quot;,&quot;plural&quot;:&quot;noci&quot;},&quot;chunk&quot;:{&quot;singular&quot;:&quot;trancio&quot;,&quot;plural&quot;:&quot;tranci&quot;},&quot;bar&quot;:{&quot;singular&quot;:&quot;tavoletta&quot;,&quot;plural&quot;:&quot;tavolette&quot;},&quot;peppercorn&quot;:{&quot;singular&quot;:&quot;grano&quot;,&quot;plural&quot;:&quot;grani&quot;},&quot;square&quot;:{&quot;singular&quot;:&quot;quadratino&quot;,&quot;plural&quot;:&quot;quadratini&quot;},&quot;coffee_pod&quot;:{&quot;singular&quot;:&quot;cialda&quot;,&quot;plural&quot;:&quot;cialde&quot;},&quot;coffee_capsule&quot;:{&quot;singular&quot;:&quot;capsula&quot;,&quot;plural&quot;:&quot;capsule&quot;},&quot;spray&quot;:{&quot;singular&quot;:&quot;spruzzo&quot;,&quot;plural&quot;:&quot;spruzzi&quot;},&quot;head&quot;:{&quot;singular&quot;:&quot;testa&quot;,&quot;plural&quot;:&quot;teste&quot;},&quot;grind&quot;:{&quot;singular&quot;:&quot;macinata&quot;,&quot;plural&quot;:&quot;macinate&quot;}}}\" style=\"display: block;\">\n<div class=\"wp-block-altervista-recipe\">\n<div class=\"wp-block-altervista-introduction\">\n<p class=\"wp-block-altervista-paragraph\"><strong>Pasta al sugo di calamari<\/strong> un <strong><a href=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/primi-piatti-di-pesce\/\">PRIMI PIATTI DI PESCE<\/a><\/strong> profumato, saporito e dal gusto deciso, diversa dalla <strong><a href=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/pasta-al-ragu-di-pesce\/\">PASTA AL RAGU DI PESCE<\/a> <\/strong>o dalla <strong><a href=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/spaghetti-allo-scoglio\/\">SPAGHETTI ALLO SCOGLIO<\/a> <\/strong>, la pasta al sugo di calamari \u00e8 preparata con un buon <strong><a href=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/sugo-pomodoro\/\">SUGO DI POMODORO<\/a> <\/strong>con anelli e ciuffi di calamari freschi o surgelati, che rendono questa pasta un <strong><a href=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/primi-piatti\/\">PRIMI PIATTI<\/a><\/strong> perfetto per portare in tavola i sapori del mare con semplicit\u00e0. I calamari per essere morbidi devono cuocere lentamente per circa 15 minuti nel sugo di pomodoro creando un condimento che avvolge la pasta e la rende molto saporita! Leggete i <strong><a href=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/segreti-cottura-dei-calamari\/\">SEGRETI COTTURA DEI CALAMARI <\/a><\/strong>per non sbagliare a preparare la pasta al sugo di calamari! Se vi state chiedendo quale formato di pasta \u00e8 giusto da utilizzare con i calamari, secondo me il migliore formato di pasta sono i paccheri, ma potete scegliere anche altri formati come linguine, spaghetti o mezze maniche! Gli ingredienti per la pasta al sugo di calamari sono quasi gli stessi dalla <strong><a href=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/calamarata\/\">CALAMARATA<\/a> <\/strong>a differenza proprio del formato di pasta, perch\u00e8 nella pasta al sugo di calamari potete scegliere quella che preferite, mentre nella ricetta tradizionale napoletana serve proprio la &#8220;calamarata&#8221;. Potete usare calamari freschi oppure calamari surgelati ovviamente facendoli scongelare prima. Voi avete mai provato la pasta al sugo di calamari? Provatela con la mia ricetta e fatemi sapere se vi \u00e8 piaciuta!\u00a0Ah\u2026 Non perdete la pagina\u00a0<a href=\"https:\/\/www.facebook.com\/allacciateilgrembiule\/\"><strong>FACEBOOK<\/strong><\/a>, il mio account\u00a0<a href=\"https:\/\/www.instagram.com\/allacciateilgrembiule\/\"><strong>INSTAGRAM<\/strong><\/a>\u00a0e il\u00a0<a href=\"https:\/\/www.youtube.com\/@Allacciateilgrembiule\"><strong>CANALE YOUTUBE<\/strong><\/a>.<br>E ora\u2026<br>Beh,\u00a0allacciate il grembiule\u2026!<br>Lul\u00f9<br>Potete guardare anche:<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-articles-links\"><div class=\"av-inner-blocks-content\"><ul>\n<li class=\"wp-block-altervista-articles-links-item\"><a href=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/calamari-ripieni\/\" title=\"CALAMARI RIPIENI\" rel=\"bookmark\">CALAMARI RIPIENI<\/a><\/li>\n\n\n\n<li class=\"wp-block-altervista-articles-links-item\"><a href=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/calamari-in-friggitrice-ad-aria\/\" title=\"Calamari in friggitrice ad aria\" rel=\"bookmark\">Calamari in friggitrice ad aria<\/a><\/li>\n\n\n\n<li class=\"wp-block-altervista-articles-links-item\"><a href=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/calamari-gratinati\/\" title=\"Calamari gratinati\" rel=\"bookmark\">Calamari gratinati<\/a><\/li>\n\n\n\n<li class=\"wp-block-altervista-articles-links-item\"><a href=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/sugo-di-pesce\/\" title=\"SUGO DI PESCE\" rel=\"bookmark\">SUGO DI PESCE<\/a><\/li>\n\n\n\n<li class=\"wp-block-altervista-articles-links-item\"><a href=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/pasta-con-il-pesce-spada\/\" title=\"PASTA CON IL PESCE SPADA\" rel=\"bookmark\">PASTA CON IL PESCE SPADA<\/a><\/li>\n<\/ul><\/div><\/div>\n\n\n\n\n\n<div class=\"wp-block-altervista-cover\">\n<figure class=\"wp-block-image aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/06\/pasts-al-sugo-di-calamari-ricetta2-720x480.jpg\" alt=\"Pasta al sugo di calamari ricetta\" class=\"wp-image-133422\" srcset=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/06\/pasts-al-sugo-di-calamari-ricetta2-720x480.jpg 720w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/06\/pasts-al-sugo-di-calamari-ricetta2-320x213.jpg 320w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/06\/pasts-al-sugo-di-calamari-ricetta2-768x512.jpg 768w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/06\/pasts-al-sugo-di-calamari-ricetta2.jpg 850w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">Pasta al sugo di calamari ricetta<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div><body><figure class=\"wp-block-image size-large av-cta-image-only\">\n\t\t<a href=\"https:\/\/www.amazon.it\/dp\/8891845612?tag=gz-blog-21&amp;linkCode=osi&amp;th=1&amp;psc=1&amp;ascsubtag=0-f-n-av_allacciateilgrembiule\" target=\"_blank\">\n\t\t\t<img decoding=\"async\" src=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2025\/11\/banner-libro-veloci-PUBBLICATO-720x405.jpg\" alt=\"\">\n\t\t<\/a>\n\t<\/figure>\n\t\n<\/body><\/div><div class=\"wp-block-altervista-recipe-quick-info\"><div class=\"recipe-meta\"><ul class=\"recipe-info\"><li class=\"difficulty\" data-value=\"2\"><span class=\"recipe-label\">Difficolt\u00e0<\/span><span class=\"recipe-value\">Facile<\/span><\/li><li class=\"cost\" data-value=\"3\"><span class=\"recipe-label\">Costo<\/span><span class=\"recipe-value\">Medio<\/span><\/li><li class=\"preptime\" data-value=\"10\"><span class=\"recipe-label\">Tempo di preparazione<\/span><span class=\"recipe-value\">10 Minuti<\/span><\/li><li class=\"cooktime\" data-value=\"20\"><span class=\"recipe-label\">Tempo di cottura<\/span><span class=\"recipe-value\">20 Minuti<\/span><\/li><li class=\"servings\" data-portions-label-id=\"1\"><span class=\"recipe-label\">Porzioni<\/span><span class=\"recipe-value\"><span class=\"portions-number\">4<\/span><span class=\"portions-label\">Persone<\/span><\/span><\/li><li class=\"cooking_method\" data-value=\"stove\"><span class=\"recipe-label\">Metodo di cottura<\/span><span class=\"recipe-value\">Fornello<\/span><\/li><li class=\"cuisine\" data-value=\"italian\"><span class=\"recipe-label\">Cucina<\/span><span class=\"recipe-value\">Italiana<\/span><\/li><li class=\"seasonality\" data-value=\"1\"><span class=\"recipe-label\">Stagionalit\u00e0<\/span><span class=\"recipe-value\">Tutte le stagioni<\/span><\/li><\/ul><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredients\"><h2>Ingredienti<\/h2><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-paragraphs recipe-intro-ingredients before\"><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredients-groups\"><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-ingredients-group\"><h3>Per la pasta al sugo di calamari:<\/h3><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"337\" data-unit=\"g\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">600<\/span> <span class=\"ingredient-unit\">g<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">calamari<\/span> <span class=\"ingredient-notes\">(<span>freschi o surgelati<\/span>)<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"11355\" data-unit=\"g\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">400<\/span> <span class=\"ingredient-unit\">g<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">polpa di pomodoro<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"11410\" data-unit=\"g\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">320<\/span> <span class=\"ingredient-unit\">g<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">paccheri<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"8\" data-unit=\"clove\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">1<\/span> <span class=\"ingredient-unit\">spicchio<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">aglio<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"14130\"><span class=\"ingredient-qty-wrapper\"><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">olio extravergine d&#8217;oliva<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"24\"><span class=\"ingredient-qty-wrapper\"><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">sale<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"6\"><span class=\"ingredient-qty-wrapper\"><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">prezzemolo<\/span><\/span><\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-paragraphs recipe-after-ingredients after\"><\/div>\n<\/div><\/div>\n\n\n\n\n\n<div class=\"wp-block-altervista-tools\"><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-paragraphs recipe-intro-tools before\"><\/div>\n\n\n\n<div class=\"wp-block-altervista-tools-groups\"><div class=\"av-inner-blocks-content\"><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-paragraphs recipe-after-tools after\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-steps\"><h2>Preparazione<\/h2><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-paragraphs av-intro-steps before\">\n<p class=\"wp-block-altervista-paragraph\">Potete usare:<\/p>\n\n\n\n<p class=\"wp-block-altervista-paragraph\"><strong>CALAMARI FRESCHI: <\/strong>vi baster\u00e0 pulirli e sciacquarli.<\/p>\n\n\n\n<p class=\"wp-block-altervista-paragraph\"><strong>CALAMARI SURGELATI: <\/strong>dovete farli scongelare prima di utilizzarli, sciacquarli sotto <strong>all&#8217;acqua fredda <\/strong>e tamponarli con carta assorbente.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-steps-groups\"><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-steps-group\"><h3>Per i calamari:<\/h3><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-step media-position-bottom\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Prendete i <strong>calamari e puliteli<\/strong> poi tagliateli a <strong>fettine.<\/strong><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-media media-vertical-alignment-top\" data-type=\"image\" data-vertical-alignment=\"top\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"191\" src=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-2-720x191.jpg\" alt=\"Pasta al sugo di calamari\" class=\"wp-image-131443\" srcset=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-2-720x191.jpg 720w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-2-320x85.jpg 320w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-2-768x204.jpg 768w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-2-1536x407.jpg 1536w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-2-2048x543.jpg 2048w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">Pasta al sugo di calamari<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-steps-group\"><h3>Per il sugo di calamari:<\/h3><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-step media-position-bottom\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">In una grande padella fate scaldare<strong> 3 cucchiai di olio extravergine di oliva<\/strong> e uno spicchio di aglio sbucciato e privato dell&#8217;anima centrale.<\/p>\n\n\n\n<p class=\"wp-block-altervista-paragraph\">Mettete a cuocere i <strong>calamari puliti <\/strong>e tagliati a fette.<\/p>\n\n\n\n<p class=\"wp-block-altervista-paragraph\">Rosolate a fuoco alto i <strong>calamari per 2 minuti<\/strong> poi aggiungete la <strong>passata o la salsa di pomodoro.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-altervista-paragraph\">Mescolate, <strong>abbassate il fuoco<\/strong> e continuate la <strong>cottura per 15 minuti<\/strong> circa fino a che i calamari risulteranno teneri.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-media media-vertical-alignment-top\" data-type=\"image\" data-vertical-alignment=\"top\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"191\" src=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-3-720x191.jpg\" alt=\"Pasta al sugo di calamari\" class=\"wp-image-131444\" srcset=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-3-720x191.jpg 720w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-3-320x85.jpg 320w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-3-768x204.jpg 768w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-3-1536x407.jpg 1536w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-3-2048x543.jpg 2048w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">Pasta al sugo di calamari<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-steps-group\"><h3>Per la pasta:<\/h3><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-step media-position-bottom\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Fate bollire una <strong>pentola di acqua leggermente salata<\/strong> e, quando bollir\u00e0, mettete a cuocere i paccheri per il <strong>tempo indicato sulla confezione.<\/strong><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-media media-vertical-alignment-top\" data-type=\"image\" data-vertical-alignment=\"top\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"191\" src=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-4-720x191.jpg\" alt=\"Pasta al sugo di calamari\" class=\"wp-image-131445\" srcset=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-4-720x191.jpg 720w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-4-320x85.jpg 320w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-4-768x204.jpg 768w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-4-1536x407.jpg 1536w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-4-2048x543.jpg 2048w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">Pasta al sugo di calamari<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-steps-group\"><h3>Per la pasta al sugo di calamari:<\/h3><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-step media-position-bottom\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Quando il <strong>sugo di calamari sar\u00e0 cotto<\/strong> e si sar\u00e0 un po&#8217; ristretto aggiungete i <strong>paccheri <\/strong>scolati direttamente nella padella.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-media media-vertical-alignment-top\" data-type=\"image\" data-vertical-alignment=\"top\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"191\" src=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-5-720x191.jpg\" alt=\"Pasta al sugo di calamari\" class=\"wp-image-131446\" srcset=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-5-720x191.jpg 720w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-5-320x85.jpg 320w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-5-768x204.jpg 768w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-5-1536x407.jpg 1536w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-5-2048x543.jpg 2048w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">Pasta al sugo di calamari<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-step media-position-bottom\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Mescolate e <strong>saltate la pasta con i calamari<\/strong> per un minuto poi servitela calda con <strong>prezzemolo tritato fresco.<\/strong><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-media media-vertical-alignment-top\" data-type=\"image\" data-vertical-alignment=\"top\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"191\" src=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-6-720x191.jpg\" alt=\"Pasta al sugo di calamari\" class=\"wp-image-131447\" srcset=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-6-720x191.jpg 720w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-6-320x85.jpg 320w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-6-768x204.jpg 768w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-6-1536x407.jpg 1536w, https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/wp-content\/uploads\/2026\/05\/passo-pasta-sugo-calamari-6-2048x543.jpg 2048w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">Pasta al sugo di calamari<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-steps-group\"><h3>VARIANTI E CONSIGLI:<\/h3><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-step media-position-none\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\"><strong>Potete sostituire i calamari<\/strong> con <strong>totani<\/strong>, <strong>seppie<\/strong> oppure preparare un sugo misto con calamari e gamberi.<\/p>\n\n\n\n<p class=\"wp-block-altervista-paragraph\"><strong>P<\/strong>otete aggiungere qualche <strong>pomodorino ciliegino<\/strong> tagliato a met\u00e0 insieme alla polpa di pomodoro.<\/p>\n\n\n\n<p class=\"wp-block-altervista-paragraph\"><strong>P<\/strong>otete sfumare i calamari con <strong>mezzo bicchiere di vino bianco secco<\/strong> prima di aggiungere il pomodoro.<\/p>\n\n\n\n<p class=\"wp-block-altervista-paragraph\"><strong>Potete aggiungere un pizzico di peperoncino<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-altervista-paragraph\"><strong>I calamari s<\/strong>e cuociono pochi minuti rimarranno teneri, mentre per una cottura nel sugo \u00e8 meglio proseguire almeno 15\/20 minuti. Le cotture intermedie tendono invece a renderli gommosi.<\/p>\n\n\n\n<p class=\"wp-block-altervista-paragraph\"><strong>Scolate sempre la pasta molto al dente<\/strong> e terminate la cottura direttamente nel sugo con un mestolo di acqua di cottura per ottenere una mantecatura perfetta.<\/p>\n\n\n\n<p class=\"wp-block-altervista-paragraph\">Se vi \u00e8 piaciuta la ricetta per la pasta al sugo di calamari forse potrebbero interessarvi anche la <strong><a href=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/ricetta-pasta-pomodorini-e-burrata\/\">Pasta pomodorini e burrata<\/a> <\/strong>e la <strong><a href=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/ricetta-pasta-cozze-e-vongole\/\">Pasta cozze e vongole<\/a> <\/strong>o la<strong> <a href=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/ricetta-pasta-gamberi-e-zucchine\/\">Pasta gamberi e zucchine<\/a> <\/strong>e la <strong><a href=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/ricetta-pasta-alla-fanese\/\">Pasta alla fanese<\/a>.<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-paragraphs av-after-steps after\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-notes\">\n<h2 id=\"h-conservazione\" class=\"wp-block-heading\">Conservazione<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><br>La <strong>Pasta al sugo di calamari<\/strong> \u00e8 migliore appena preparata. Potete conservarla in frigorifero per <strong>2 giorni<\/strong> in un contenitore ermetico. Per riscaldarla vi consiglio una padella con un goccio di acqua oppure di olio extravergine di oliva, cos\u00ec il sugo torner\u00e0 cremoso. Se volete, potete preparare <strong>solo il sugo di calamari<\/strong> in anticipo e conservarlo in frigorifero per <strong>2 giorni<\/strong> oppure congelarlo fino a <strong>2 mesi<\/strong>. Vi baster\u00e0 cuocere la pasta al momento e mantecarla nel sugo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Seguimi su\u00a0<a href=\"https:\/\/www.facebook.com\/allacciateilgrembiule\/\"><strong>FACEBOOK<\/strong><\/a>\u00a0o sul mio account\u00a0<a href=\"https:\/\/www.instagram.com\/allacciateilgrembiule\/\"><strong>INSTAGRAM<\/strong><\/a>\u00a0e il\u00a0<a href=\"https:\/\/www.youtube.com\/@Allacciateilgrembiule\"><strong>CANALE YOUTUBE<\/strong><\/a>\u00a0e non perderai nessuna ricetta. Torna alla\u00a0<a href=\"https:\/\/blog.giallozafferano.it\/allacciateilgrembiule\/\"><strong>HOME PAGE<\/strong><\/a><\/p>\n\n\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-faqs\"><h2>FAQ (Domande e Risposte)<\/h2><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-paragraphs before\"><\/div>\n\n\n\n<div class=\"wp-block-altervista-faqs-groups\"><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-faq\"><div class=\"av-inner-blocks-content\"><div>\n<h3 id=\"h-posso-usare-calamari-surgelati\" class=\"wp-block-heading\"><strong>Posso usare calamari surgelati?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">S\u00ec, sono perfetti. Fateli scongelare completamente, sciacquateli e asciugateli bene prima della cottura.<\/p>\n\n\n<\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-faq\"><div class=\"av-inner-blocks-content\"><div>\n<h3 id=\"h-come-faccio-a-non-far-diventare-gommosi-i-calamari\" class=\"wp-block-heading\"><strong>Come faccio a non far diventare gommosi i calamari?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Rispettate i tempi di cottura: pochi minuti oppure una cottura pi\u00f9 lunga nel sugo. Evitate le cotture intermedie.<\/p>\n\n\n<\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-faq\"><div class=\"av-inner-blocks-content\"><div>\n<h3 id=\"h-posso-aggiungere-altri-frutti-di-mare\" class=\"wp-block-heading\"><strong>Posso aggiungere altri frutti di mare?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">S\u00ec, potete unire cozze, vongole, gamberi o scampi per ottenere un primo piatto ancora pi\u00f9 ricco.<\/p>\n\n\n<\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-faq\"><div class=\"av-inner-blocks-content\"><div>\n<h3 id=\"h-che-vino-si-abbina-alla-pasta-al-sugo-di-calamari\" class=\"wp-block-heading\"><strong>Che vino si abbina alla pasta al sugo di calamari?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">L\u2019abbinamento ideale \u00e8 con un <strong>Vermentino<\/strong>, un <strong>Pigato<\/strong>, un <strong>Falanghina<\/strong>, un <strong>Greco di Tufo<\/strong> oppure un <strong>Etna Bianco<\/strong>, tutti vini bianchi freschi\u00a0<\/p>\n\n\n<\/div><\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-paragraphs after\"><\/div>\n<\/div><\/div>\n<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Posso usare calamari surgelati?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"S\\u00ec, sono perfetti. Fateli scongelare completamente, sciacquateli e asciugateli bene prima della cottura.\"}},{\"@type\":\"Question\",\"name\":\"Come faccio a non far diventare gommosi i calamari?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Rispettate i tempi di cottura: pochi minuti oppure una cottura pi\\u00f9 lunga nel sugo. Evitate le cotture intermedie.\"}},{\"@type\":\"Question\",\"name\":\"Posso aggiungere altri frutti di mare?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"S\\u00ec, potete unire cozze, vongole, gamberi o scampi per ottenere un primo piatto ancora pi\\u00f9 ricco.\"}},{\"@type\":\"Question\",\"name\":\"Che vino si abbina alla pasta al sugo di calamari?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"L\\u2019abbinamento ideale \\u00e8 con un <strong>Vermentino<\\\/strong>, un <strong>Pigato<\\\/strong>, un <strong>Falanghina<\\\/strong>, un <strong>Greco di Tufo<\\\/strong> oppure un <strong>Etna Bianco<\\\/strong>, tutti vini bianchi freschi\\u00a0\"}}]}<\/script>\n\n\n<div class=\"wp-block-altervista-reusable\"><\/div>\n<\/div>\n\n\t\t\t\t\t<template data-av-template=\"recipe-servings-update\">\n\t\t\t\t\t\t<p class=\"recipe-servings-update\">\n\t\t\t\t\t\tDosi variate per\n\t\t\t\t\t\t<span 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