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Halloween Pasta Recipe

Recipe by Pedro M. A. Neves

This Halloween Pasta Recipe features squid ink tagliatelle tossed with roasted orange-hued vegetables, creating a dramatic black and orange color contrast perfect for autumn celebrations. The earthy squid ink pasta pairs beautifully with caramelized butternut squash, crispy sage, and a light garlic oil, delivering authentic Italian comfort with festive visual appeal.

Ingredients

• 400g squid ink fresh tagliatelle pasta (or dried)
• 300g butternut squash, cut into 1.5cm cubes
• 2 medium carrots, sliced into 0.5cm rounds
• 150g whole cherry tomatoes
• 60ml extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 20 fresh sage leaves
• 1 teaspoon red pepper flakes
• Salt and black pepper to taste
• 50g grated Pecorino Romano cheese
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat oven to 200°C (400°F). Toss butternut squash cubes and carrot rounds with 30ml olive oil, salt, and pepper on a large baking sheet. Roast for 25-30 minutes until golden and caramelized, stirring halfway through cooking.

2. While vegetables roast, bring a large pot of salted water to a rolling boil. Add squid ink tagliatelle and cook according to package directions until al dente, approximately 3-4 minutes for fresh pasta or 9-11 minutes for dried.

3. In a large skillet, heat the remaining 30ml olive oil over medium heat. Add sliced garlic and red pepper flakes, stirring constantly for 1-2 minutes until fragrant but not browned.

4. Add cherry tomatoes whole to the warm garlic oil. Cook for 3-4 minutes, gently shaking the pan occasionally until tomatoes begin to blister and soften.

5. Add the roasted butternut squash and carrots to the skillet with the tomatoes and garlic oil. Toss gently to combine, heating through for 1-2 minutes.

6. Drain cooked pasta, reserving 120ml of pasta water. Add drained tagliatelle to the vegetable mixture and toss together, adding pasta water gradually (approximately 60-90ml) until a light silky sauce coats the noodles.

7. Tear or chop sage leaves into rough pieces. Add balsamic vinegar to the pasta and toss again to combine all elements evenly.

8. Divide pasta among four bowls or plates. Top each portion with torn sage leaves and grated Pecorino Romano cheese. Drizzle with additional olive oil if desired and serve immediately.

Substitutions

• Replace squid ink tagliatelle with regular tagliatelle or pappardelle for a non-Halloween presentation
• Substitute butternut squash with pumpkin purée (200g) mixed with 1 tablespoon olive oil for a smoother texture
• Use vegetable or chicken broth instead of pasta water for additional depth of flavor
• Replace Pecorino Romano with Parmigiano-Reggiano for a milder, less sharp finish

Tips

• Do not overcook the cherry tomatoes; they should blister and soften without completely collapsing, maintaining some textural integrity
• Reserve pasta water before draining—the starch content creates an emulsified sauce that clings to noodles far better than oil alone
• For best color contrast and presentation, keep the black pasta separate from vegetables until the final tossing step to avoid dulling the orange hues
• Fresh squid ink pasta is preferred over dried for superior texture and authentic appearance; dried squid ink pasta tends toward a greyish tone rather than dramatic black

Squid ink pasta originates from Venice and coastal Italian regions where seafood traditions run deep. While not originally Halloween-specific, the dramatic black color has made it popular for festive autumn entertaining in contemporary Italian-American cuisine and modern Italian cooking.

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