Italian Sausage-Stuffed Calamari

Instructions

1. 1

   Finely chop the tentacles of the calamari.

2. 2

   In a large ovenproof skillet, brown the sausage meat and

3. 3

   tentacles over high heat in half the oil, breaking the meat with the

4. 4

   back of a fork. Remove from the heat and add the broth, breadcrumbs, and

5. 5

   Parmesan cheese. Let cool. Adjust the seasoning.

6. 6

   With your fingers or with a pastry bag fitted with a large plain tip,

7. 7

   stuff the calamari cavities with the sausage mixture. Keep the remaining stuffing

8. 8

   aside.

9. 9

   With the rack in the middle position, preheat the oven to 170 °C (325 °F).

10. 10

    In the same skillet (cleaned, if necessary) over high heat, brown the stuffed

11. 11

    calamari in the remaining oil. Season with salt and pepper. Set aside on a plate.

12. 12

    In the same skillet, soften the onion and garlic. Season with salt and pepper. Add

13. 13

    oil, if needed. Deglaze with the wine and reduce for 1 minute. Add the

14. 14

    tomatoes, remaining stuffing, and thyme. Stir to combine and bring to boil.

15. 15

    Serve with spaghetti or the pasta of your choice.