Gluten-Free Penne al Ragu di Polpo

40 min
Medium

1 serving

🐙

300 g

Octopus

🫑

2 small

Bell Peppers

🧄

4 cloves

Garlic

🫒

30 ml

Olive Oil

🍷

120 ml

Dry White Wine

🍅

400 g

Mutti Tomato Pulp

🧂

Salt

🌶️

Peperoncino

🍝

250 g

Gluten-free Penne Pasta

🌿

Parsley

Preparation Steps

  1. Step 1/8

    Heat olive oil, add garlic and bell peppers, sauté until tender.

  2. Step 2/8

    Add octopus, cook until it turns opaque.

  3. Step 3/8

    Pour in wine, let it simmer to evaporate alcohol.

  4. Step 4/8

    Stir in tomato pulp, season with salt and peperoncino, simmer for 15-20 minutes.

  5. Step 5/8

    Boil water, cook pasta until al dente.

  6. Step 6/8

    Reserve a cup of pasta water before draining.

  7. Step 7/8

    Add pasta to skillet, gradually add pasta water, stir to create creamy consistency.

  8. Step 8/8

    Remove from heat, let rest, serve hot with parsley garnish.

Composition

Ingredients

Types

Seafood, Vegetables, Spices, Grains

Ingredients

Octopus, Bell peppers, Garlic, Olive oil, Dry white wine, Mutti tomato pulp, Salt, Peperoncino, Gluten-free penne pasta, Parsley

Allergens

Shellfish

Dietetics

Dietary regimen

Gluten-free

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

10 minutes

Cooking

30 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Large skillet, Large pot

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Creamy

Flavors

Savory, Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep away from direct sunlight), fridge : 2-3 days (Store in airtight container), freezer : 1 month (Store in airtight container)