Guitar Spaghetti with Octopus Ragù

Name: Guitar Spaghetti with Octopus Ragù
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4
Ingredients: Egg Spaghetti alla Chitarra pasta 1.1 lbs; Octopus cleaned 1.8 lbs; Tomato purée 3 cups; Celery 1 rib; Carrots 1; Garlic 2 cloves; Dry white wine 2.5 oz; Fine salt to taste; Black pepper to taste; Parsley to taste; Extra virgin olive oil to taste

Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 3 h
Serving: 4 persone
Cost: Average

PRESENTATION

Guitar spaghetti with octopus ragù is a truly delicious main course, perfect for many occasions, such as a simple family lunch or even for the Christmas Eve dinner!
This ragù is an original idea for cooking octopus, an alternative to the classic octopus and potato salad or the stewed version. It's simple to make and the slow cooking ensures a very tender octopus and a velvety, enveloping sea sauce, ideal for dressing long pasta. We propose pairing it with guitar maccheroni, whose porous texture is perfect for holding the sauce, but you can also choose other pasta shapes as you like.
With guitar spaghetti with octopus ragù, you'll bring the taste and flavor of the sea to your table!

Also try these main courses:

Pasta with octopus ragù and almonds
Fettuccine with octopus and porcini sauce
Octopus Genovese
Spaghetti with octopus sauce
Guitar spaghetti with little meatballs
Pasta with octopus and tomato

INGREDIENTS: Egg Spaghetti alla Chitarra pasta 1.1 lbs (500 g); Octopus 1.8 lbs (800 g) - cleaned; Tomato purée 3 cups (700 g); Celery 1 rib; Carrots 1; Garlic 2 cloves; Dry white wine 2.5 oz (70 g); Fine salt to taste; Black pepper to taste; Parsley to taste; Extra virgin olive oil to taste

Preparation

How to prepare Guitar Spaghetti with Octopus Ragù

To prepare the guitar spaghetti with octopus ragù, first make sure the octopus is well cleaned, free of eyes and beak. At this point, separate the tentacles and cut them in half 1, then cut them into pieces about a quarter inch in size 2. Prepare the vegetables for the soffritto by finely chopping the carrot, celery, and onion 3.

Separate the parsley stems from the leaves and chop the latter. Keep them aside, covering them with a damp towel. In a large pan, pour a drizzle of oil, add the parsley stems and the garlic clove 4. Turn on the heat and add the prepared soffritto 5. Let it flavor and as soon as the soffritto is well wilted, remove both the parsley stems and the garlic 6.

Then add the octopus cubes 7 and stir. Cook for a few minutes 8 and as soon as the water evaporates, deglaze with the white wine 9.

As soon as the alcohol evaporates, add the tomato puree 10. Then rinse the jug with water and pour it into the pot 11. Add just a pinch of salt and cook for 40 minutes, until the octopus is tender. You can add water if the sauce becomes too thick and extend the cooking time.

Cook the guitar spaghetti in plenty of salted boiling water, drain them and transfer them to the sauce 13. Add a little cooking water 14 and a drizzle of oil 15.

Add the chopped parsley 16 and black pepper 17. Mix well and serve 18.

Storage

The octopus ragù can be stored in the refrigerator for 2-3 days. We recommend serving the pasta freshly made; alternatively, it can be stored for one day in the refrigerator.

Advice

You can replace the guitar spaghetti with paccheri, linguine or calamarata for example.

You can flavor the sauce with fresh basil and chili pepper, even without seeds, you won't regret it.

This quick ragù cooks in about 40 minutes, enough for the octopus and tomato to be well cooked, nothing prevents you, however, from respecting the more traditional version and extending the cooking up to 3 hours. The octopus will be very tender!

For the translation of some texts, artificial intelligence tools may have been used.