Maccheroncini al Nero di Sepia

Clean the cuttlefish: separate the head from its body. Remove the guts, but keep the little ink bag. Cut the tentacles just below the eyes and discard the latter. Remove the skin from the head and the spine. Cut it into rings and the tentacles in pieces. In a saucepan, stir fry the chopped onions and crushed garlic in olive oil until softened. Add the cuttlefish and season with salt and pepper. Put the lid on and lower the heat, letting it cook until the meat is tender (about 30-40min). Stir from time to time. After 20min, press the ink bag through a sieve and mix 1/2 cup water with the ink (add the content of the ink envelope, if using). Add this to the pan and adjust the seasoning. Cook the pasta in abundant salted water until al dente, drain and toss it into the sauce to coat. Serve with the pecorino and drizzle with the remaining olive oil.