8 whole (medium-sized) calamari, cleaned and trimmed

The meat of 3 mild Italian sausages

1/4 cup (60 ml) olive oil

1/2 cup (125 ml) chicken broth

1/2 cup (125 ml) breadcrumbs

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

1 onion, finely chopped

2 cloves garlic, finely chopped

1/2 cup (125 ml) white wine

1 can 28 oz (796 ml) crushed tomatoes

6 sprigs fresh thyme

Finely chop the tentacles of the calamari.

In a large ovenproof skillet, brown the sausage meat and tentacles over high heat in half the oil, breaking the meat with the back of a fork. Remove from the heat and add the broth, breadcrumbs, and Parmesan cheese. Let cool. Adjust the seasoning.

With your fingers or with a pastry bag fitted with a large plain tip, stuff the calamari cavities with the sausage mixture. Keep the remaining stuffing aside.

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

In the same skillet (cleaned, if necessary) over high heat, brown the stuffed calamari in the remaining oil. Season with salt and pepper. Set aside on a plate.

In the same skillet, soften the onion and garlic. Season with salt and pepper. Add oil, if needed. Deglaze with the wine and reduce for 1 minute. Add the tomatoes, remaining stuffing, and thyme. Stir to combine and bring to boil.

Serve with spaghetti or the pasta of your choice.

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