Ingredients for 4 persons - 600 g cuttlefish - 300 g red pepper - 1 medium onion - 500 g of tomato sauce - 4 tablespoons extra-virgin olive oil - 1.5 dl of red wine - chopped parsley - salt pepper PREPARATION Wash and remove the seeds and pith from the peppers, then cut them into cubes. Cut the squid into rings.
In a non stick pan, pour oil and fry the chopped onion. Add the peppers and cook over low heat with the lid for a few minutes. Join the rings of squid, stir and continue cooking for about 5 minutes. Pour the tomato sauce, pour the wine, adjust with salt, pepper and cook for 10 minutes over high heat, then lower the heat and cook for another 15 minutes, stirring occasionally.
Sprinkle with parsley and serve. 
In a non stick pan, pour oil and fry the chopped onion. Add the peppers and cook over low heat with the lid for a few minutes. Join the rings of squid, stir and continue cooking for about 5 minutes. Pour the tomato sauce, pour the wine, adjust with salt, pepper and cook for 10 minutes over high heat, then lower the heat and cook for another 15 minutes, stirring occasionally.
Sprinkle with parsley and serve.
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