Tomato Braised Calimari


  1. In a bowl combine the diced tomato, clam juice, tomato sauce, diced red bell peppers and spices and set aside.
  2. In a pan cook the sausage until cooked through. Combine the cooked sausage with the bread crumbs and the mozzarella cheese. Place an equal amount of the sausage filling inside each calamari tube. Use toothpicks to seal the ends of the tubes. Season with salt and pepper.
  3. In the sausage pan add in the oil blend and sear the stuffed tubes on top and bottom. Spread a small amount to the cooked tomato sauce on the bottom of a half pan and place the seared tubes on top then pour in the remaining tomato/clam juice mixture.
  4. Bake in a preheated 400 degree oven for 20-25 minutes.
  5. While the tubes bake, cook the linguine in boiling salted water.
  6. To serve, place a portion of the cooked pasta in a bowl, slice a stuffed tube and place on the pasta with several spoons of the cooking sauce. Sprinkle with the Romano cheese and top with a chiffonade of fresh basil.


  • 4 cups Assoluti® diced tomatoes, in juice
  • 1 cup Assoluti® super heavy tomato sauce
  • 1 cup Assoluti® fire roasted red bell peppers, diced
  • 2 cups Roma® Clam Juice
  • 1 tbsp Roma® garlic powder
  • 1/2 tbsp Roma® Italian Seasoning
  • 3 tbsp Assoluti oil canola, extra virgin blend
  • 12 oz Assoluti® dry sweet sausage
  • 4 ea Assoluti® Calamari Tube & Tentacles 5-8”
  • 3/4 cup Roma® Italian breadcrumbs
  • 1 cup Assoluti® mozzarella cheese, feather shred, whole milk
  • 4 oz Assoluti® Pecorino Romano cheese
  • Peak Fresh Produce® Basil, for garnish
  • 8 oz Assoluti® Linguine, dry
  • salt and pepper, to taste