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Spicy Squid Ragu with Spaghetti

Total Time: 45 minutes

Difficulty Level: Medium 


½ pound small squid cleaned, sliced into rings and tentacles sliced in half 

2 thai chili (feel free to adjust to your spice preference)

1 can of San Marzano tomatoes, crushed 

1 head minced garlic 

1 whole minced onion 

1 medium carrot minced

Good quality extra virgin olive oil 

½  cup red wine 

Chopped flat leaf parsley to garnish 

Liviva Keto Spaghetti

Salt and pepper to taste


  1. In a Dutch oven sauté your sofrito (minced garlic, carrot, and onion) and Thai chilies in a good quality extra virgin olive oil until almost all moisture has been cooked out and deeply golden brown, add in the squid and sauté until the squid is fully cooked.
  2. Deglaze the pot with red wine and allow wine to evaporate, once evaporated add a can of crushed san marzano tomatoes and simmer for 45 minutes, until the squid is very tender. Make sure to season with salt and pepper to taste.
  3. In another pot cook your desired amount of pasta following package instructions in salted water subtracting two minutes from the total cook time of the pasta and reserving the cooking liquid 
  4. Ladle a few scoops of the ragu into a saucepan along with the undercooked pasta and some of the cooking liquid and continue to cook the pasta for the remaining time until to your desired doneness. Plate up by garnishing with chopped parsley and a drizzle of good quality extra virgin olive oil.


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