About this recipe:Italian Christmas eve favourite - use your favourite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!
Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or squid tubes into rings about 1.5cm to 2cm thick, set aside.
In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
Add the squid to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Squid is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.