Home » Spaghetti with Octopus sauce

Spaghetti with Octopus sauce

by Ada Parisi
5 min read
Spaghetti al sugo di polpo: ricetta siciliana facilissima

Spaghetti with Octopus sauce. Unsure if it would make more justice to an octopus PASTA AL DOUBT’ WHITE WITH LEMON AND PISTACHIOS or a sauce in red, I prepared them both. On the other hand I am a great lover of pulp and RECIPES WITH THE OCTOPUS I am always among my favorites. I do not want to influence you in choosing between the octopus sauce in white and red, and then not I will reveal my opinion, But today I present to you a wonderful sauce and very easy to prepare.

Tomato and red wine in which the Octopus (previously boiled) Bake slowly, loading of taste and the sauce becomes thick and powerful. The octopus is perhaps less present in its essence than the version in white, but the flavor is full bodied, spicy and addictive. The Octopus ragout, so fragrant and rich, It is in every respect a dish South, where traditionally slow cooking of meats and fish in tomato sauces. Among other things, with the octopus in Sicily also prepare a rare but amazing RICE WITH OCTOPUS, easy and delicious.

What else to say? All you have to do is try them both and let me know, I'm really curious. If you want, You can add the fried garlic and onion a bit of carrot and celery one. As with cheese, according to me in the recipe of the pasta with octopus sauce it is a fabulous combination, as it is with mussels. Seeing is believing. Is, if you like this kind of sauces, also check out the PASTA WITH RED SAUCE AND BLACK OLIVE octopus, really fabulous.

Spaghetti al sugo di polpo: ricetta siciliana facilissima

PASTA SAUCE OCTOPUS (Sicilian recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 3.3/5
( 3 voted )


600 grams of fresh octopus

600 ml of tomato puree

20 grams of tomato paste

one shallot or scallion

a clove of garlic

salt and black pepper, to taste

100 ml of red wine

a bay leaf

a bit of lemon zest

a chili pepper

parsley, to taste

extra virgin olive oil, to taste

Pdo pecorino cheese (Optional)



Put in a pot of salted water, the bay leaf, the lemon zest and a little chilli. Salt and bring to a boil. Dip the Octopus, already cleaned: traditionally, to make curling tentacles, the Octopus is held for head and plunges into the water three times before you dip it altogether and cook for 20 minutes. After 20 minutes, leave the octopus in the cooking water until cooled. Then, cut Octopus into pieces small enough and set aside.

Finely chop the garlic, the chilli and shallot, Brown them in a pan with olive oil until they are lightly wilted, then add the tomato paste. Join the Octopus, the tomato sauce, half the parsley and the red wine. Then blend the wine over medium heat, Add salt and continue cooking over low heat for 30 minutes, then uncover and bring the sauce to cook until it is thick and narrowed. Adjust the salt if necessary and add the parsley was.

Boil the pasta in salted water. Drain it al dente putting aside some of the cooking water. Stir the pasta with Octopus sauce by adding cooking water if necessary and a drizzle of extra virgin olive oil. Serve immediately, garnish the plate with a little freshly ground black pepper and, If you like (I like) Pdo pecorino cheese. Bon appétit!

MATCHING: We suggest a Franciacorta Rosé vintage Docg of the company Bosio. This classic method by the scents of wild berries with citrus has a very elegant and perlage, Thanks to the prevalence of Pinot Noir in the blend with Chardonnay, it is a good structure wine that perfectly holds the combination with this octopus ragu. Its elegant bubbles can mitigate good chili, preparing your taste buds to a new tasty morsel.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?


David 11 March 2020 - 08:32

Gracie Ada per la sua ricetta per polpi. Io preferisco quella con pommodori et vino rosso. Sta sera io lo facciero. Sono sicuro che sara benissimo. Mi piace molto la sua website. Auguri!!!

Ada Parisi 11 March 2020 - 11:13

Thanks David, I also prefer the one with tomato and wine. Best wishes and I hope to see you again, Let me know. ADA

Emma 1 March 2020 - 16:30

You can not use the octopus boil without prior?

Ada Parisi 2 March 2020 - 12:50

hello Emma, I prefer to blanch, but I do not think that there are problems if you do not. You have to cook it in the sauce long enough to make it soft,, then, maybe predict a sauce initially a bit’ most liquid having regard to the long cooking. ADA

Sasa November 13, 2016 - 11:51

In my opinion is blasphemy inaudible match the fish (any kind of fish) with cheese (both pecorino that other types).
The only exception may be made only if you cook fish fillets baked au gratin with cheese and bread crumbs garlic into small pieces and chopped parsley with a drizzle of extra virgin olive oil.
In all other versions, the taste of cheese, especially pecorino,totally destroys the flavor of Octopus or other fish by reducing the sauce to a hybrid irriconoscile.

Ada Parisi November 14, 2016 - 11:17

Hello, whereas in the kitchen you should never talk about ' swearing’ Why is par excellence the Kingdom of fantasy and interpretation, and that dogmas, prescriptions, I don't do’ in my opinion are the precise negation of the concept of cooking and especially of modern kitchen, I'll note that there's a centuries-old regional tradition and consolidatissima using the cheese with fish, and especially pecorino: thinks only of her oven-baked potatoes and mussels pugliese, mussels and pecorino pasta, carbonara with sea. If we look at the Haute cuisine, stars or less, Italian and not, pairing cheese/fish or meat/fish is now widely known and appreciated, just eat in France but also in many starred restaurants Italians (Moreno Cedroni docet). That being said, the kitchen is nice because everyone can interpret it in his own way: as you may have seen by reading the recipe, explain very clearly that you can put it or not, According to your taste. Thank you for the comment, ADA

Sasa November 14, 2016 - 12:41

Dear Ada, nothing personal of course,I plan as soon as possible to try the pasta with the sauce of Octopus and cheese as soon as possible and I guess ,without a shadow of a doubt, that I will love it.
Having said that though, According to your answer and creative cuisine that for a while now’ time you go praising, I wouldn't want in ragu’ You tried to put the quinoa,the cream,yogurt and those in forth, only with the excuse of creative cuisine! Is’ irrefutable proof that the oven-baked rice,potatoes and mussels alla pugliese (Despite having many variants depending on whether is from Bari or Taranto) It's a wonderful dish and gustabile, the same Spanish paella mix ingredients of dog,fish and vegetables yet is a masterpiece, but my underscore was significant only for the pasta with sauce of Octopus that in my imagination is wracked with tastes so pronounced as that of pecorino. Everything here, for God's sake, your recipes, to me I find infinitely delicious and delightful read.
Be clear that I had no intention of denigrating your dish, I expressed my personal opinion based on the tastes of my land.
Always with great esteem, I greet you cordially.

Ada Parisi November 14, 2016 - 12:49

Hello again Sable, first try the Octopus sauce but without cheese if it's not in your tastes, as I said the kitchen is freedom and is beautiful for this, because each can ' impute’ without doing harm to anyone. My underscore (Maybe a little’ Severa, I realize) It's about generalisations and prohibitions: the ' no’ a priori, the ' ever’ prescriptive give me anxiety, It seems they want to harness the creativity in a narrow and sterile mesh. If you follow me you will have realized that I'm a big fan of the wonderful Italian culinary tradition, that is the necessary basis for then you can create different dishes. And you know that I think any combination or cooking technique (and I welcome the evolution in the kitchen, technical and technological level) should always be harmonious and functional to the plate, never exhibited, an end in itself or done to impress. Returning to our Octopus ragout, the obvious advice – If you check on the palate like make with pecorino – is not to use a pecorino romano, too salty and aggressive, but a Tuscan pecorino or even better a canestrato siciliano, and to put a small amount, so its salinity exalt the natural sweetness of the Octopus and the acidity of the tomato. Give it a try and then, clearly, respects your personal tastes: eating is a pleasure, No one should feel obliged to eat things that make him feel good about himself. See you soon, ADA


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.