In a pot, heat 4-5 tsp. of olive oil. Saute the onions and the leeks for 4-5 minutes until soft.
Add the calamari, salt and freshly ground pepper and sauté for 3-4 minutes.
Add the tomato paste and red pepper, and saute for 1 minute and first pour in the cognac followed by the wine next.
When most of the alcohol has evaporated, add the tomatoes and sugar and lower the heat. Leave the sauce to simmer for about 20-25 minutes.
In the meantime, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Tagliatelle. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.
Strain the pasta and sprinkle with 2 tbsp. olive oil. Mix gently.
Serve the pasta hot, with the calamari and sauce, freshly ground pepper and finely chopped parsley for garnish.