While the Bolognese-style meat sauce might be the first to spring to mind when one hears the word ragù, octopus ragù proves that ragù knows no bounds. For non-carnivores, seafood lovers, or anyone just looking to shake things up, octopus, with its meaty, buttery, tender texture, serves as an excellent base for a ragù sauce that delights year-round. This recipe calls for spaghetti alla chitarra, but if you can't find it, just substitute any long pasta like linguine or regular spaghetti. Though the sauce is also nice with thick short pasta varieties like mezze maniche or rigatoni.
Fun fact: Chitarra means guitar, and spaghetti alla chitarra are made using a special tool called “the guitar.” This rectangular wooden frame features wires that cut the pasta dough into square noodles, a shape that captures the sauce exceptionally well.
Spaghetti alla Chitarra With Octopus Ragù, photo: Riccardo Lettieri, Styling: Beatrice Prada
Spaghetti alla Chitarra With Octopus Ragù
Chef: Walter Pedrazzi
Skill Level: Easy
Time: 40 minutes
Ingredients for 4
1¾ lb. | .700 g. fresh or defrosted octopus
12 oz. | 320 g. spaghetti alla chitarra
250 g. | 9 oz. tomato purée
1 garlic clove
1 fresh chili pepper
1 sachet of saffron
parsley
salt
extra-virgin olive oil
salt
Cut the octopus tentacles into small rounds. While they're still cold, place them in a saucepan with 3 Tbsp. oil, the whole garlic clove, the chili, the tomato purée, and the saffron. Cook over medium-high heat.
Bring to a boil (the octopus will release its own water) then cook it over low heat in its own water for 25 minutes. If necessary, add just a little water. If needed, add salt at the end of cooking – the water released by the octopus is salty, so it's best to wait until the end of cooking so as not to risk oversalting.
Meanwhile, bring a large pot of water to a boil. Add salt. Cook the pasta until al dente. Drain, then mix with the ragù and chopped parsley.