On a low fire, steam the onions in the oil for approx. 7 to 8 min.
Stir two or three times.
Add tomatoes, peppers, garlic and spices and cook without lid for 10 minutes. Stir more often.
Remove the pepperoni pieces, thyme sprig and bay leaf spice, grind the vegetables. Add the cuttlefish bodies cut into small pieces to this sauce. Season with salt and pepper. Cook for 15 minutes with the lid closed. Remove the lid and continue cooking until the sauce is very creamy.
Tip: Serve with white bread, macaroni or rolls.
Tip: Stock up on high-quality seasonings – it pays off!
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