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.
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.