Fettuccine pasta with octopus and porcini mushroom sauce



Fettuccine pasta with octopus and porcini mushroom sauce

We are used to the combination of land and sea, which is always delicious! Today we want to tempt you with another experiment: fettuccine with octopus and porcini mushroom sauce. The fleshiest mushrooms meet the King of the seas for a first course with a strong character, rustic flavor, and satisfying taste. The tomato perini sauce flavored with octopus and porcini mushrooms, along with the aromas of laurel and thyme, will be so irresistible that you will have everyone on a line to have some more! Fettuccine with octopus and porcini mushroom sauce is a real delicacy to serve for your autumn lunches.

Whole grain egg fettuccine pasta 2 cups (250 g)
Octopus 4 ¾ cups (650 g) - (pre-gutted)
Porcini mushrooms 1.35 cups (340 g)
Peeled tomatoes 3 ¼ cups (400 g) - (perini quality)
Tomato paste 3 tbsp (40 g)
Water 3 ½ cups (800 g)
Laurel 2 leaves
Thyme 2 sprigs
Garlic 1 clove
Dried chili peppers 1 - small
Extra virgin olive oil to taste
Fine salt to taste

How to prepare Fettuccine pasta with octopus and porcini mushroom sauce

To prepare fettuccine with octopus and porcini mushrooms, start by cleaning them: remove the soil from the base with a knife 1, then clean both the stem and cap with a dry cloth 2. It is not advisable to wash the mushrooms, as they may absorb water. If very dirty with soil, you can quickly run them under a not too strong jet of water. Cut the porcini mushrooms into slices about 1/6 inch (4-5 mm) thick 3.

Pour a drizzle of oil 4 into a saucepan and sauté a clove of garlic and chilli pepper 5. Add the sliced porcini mushrooms 6,

and add the peeled perini tomatoes 7; tomato paste 8, laurel 9,

then add water 10 and, as soon as it comes to a boil, add the whole octopus (we used an octopus that was already eviscerated and cleaned) 11 and let it cook without a lid for at least one hour. Adjust the salt 12

flavored with thyme leaves 13. After the cooking time has elapsed 14, boil some water in a large pot and add salt. Then drain the octopus from the sauce, transfer it to a cutting board 15,

and cut it into 1/2 inch (1-2 cm) pieces 16. Transfer the sauce into the saucepan in which you will season your pasta, and add the octopus in pieces, but first remove the garlic 17. Continue to cook the sauce over a low heat for about 10-15 minutes for it to reduct (it must be fluid and not liquid). Cook the pasta for the time indicated on the package 18,

then drain it and put it in the pan with the sauce 19, stir well 20 and serve it steaming and garnished with more thyme 21.


We recommend eating fettuccine with octopus and porcini mushrooms as soon as it's ready. If there is any leftover, you can keep it in the fridge for a day.


Make this dish using Baby octopus, shrimp, squid and any other seafood you like!