Spaghettone al Ragù di Polpo Ubriaco by @federicofusca

N/A
Hard

4 servings

🍝

400 g

Spaghetti

🐙

1.2 kg

Octopus

🥬

2 stalks

Celery

🥕

2

Carrot

🧅

1

Onion

🌿

1 bunch

Parsley

🍷

750 ml

Red Wine

🍅

300 g

Tomato Passata

🧂

3 g

Salt

🌶️

0.5 g

Black Pepper

🫒

45 ml

Extra Virgin Olive Oil

Preparation Steps

  1. Step 1/18

    Rinse the 1.2 kg octopus under cold water, then remove the beak, eyes, and internal organs if they have not already been removed.

    octopus
    🔪chef's knife
    🪵cutting board

  2. Step 2/18

    Cut the cleaned octopus into bite-size pieces, separating the tentacles and cutting the head into small pieces.

    octopus
    🔪chef's knife
    🪵cutting board

  3. Step 3/18

    Finely dice the 2 celery stalks, 2 carrots, and 1 onion to make a soffritto base.

    celery stalks
    carrots
    onion
    🔪chef's knife
    🪵cutting board

  4. Step 4/18

    Finely chop the fresh parsley, reserving a small amount for the final garnish.

    fresh parsley
    🔪chef's knife
    🪵cutting board

  5. Step 5/18

    Heat 3 tbsp extra-virgin olive oil in a large frying pan over medium heat.

    extra-virgin olive oil
    🍳large frying pan

  6. Step 6/18

    Add the diced celery stalks, carrots, and onion to the hot oil, then cook for about 8 minutes until softened.

    celery stalks
    carrots
    onion
    extra-virgin olive oil
    🍳large frying pan
    🥄wooden spoon

  7. Step 7/18

    Add the octopus pieces to the soffritto, then brown them for 5 minutes over medium-high heat.

    octopus
    celery stalks
    carrots
    onion
    🍳large frying pan
    🥄wooden spoon

  8. Step 8/18

    Pour in the 750 ml red wine and scrape the bottom of the pan to release the browned cooking juices.

    red wine
    🍳large frying pan
    🥄wooden spoon

  9. Step 9/18

    Bring the wine to a gentle simmer, then cook uncovered for about 20 minutes to reduce it.

    red wine
    octopus
    🍳large frying pan

  10. Step 10/18

    Stir in the 300 g tomato passata and most of the chopped fresh parsley.

    tomato passata
    fresh parsley
    🍳large frying pan
    🥄wooden spoon

  11. Step 11/18

    Season the ragù with 1/2 tsp salt and 1/4 tsp black pepper, adjusting carefully because the sauce will reduce.

    salt
    black pepper
    🍳large frying pan
    🥄wooden spoon

  12. Step 12/18

    Cover the pan partially and simmer the octopus ragù over low heat for about 70 minutes until the octopus is tender.

    octopus
    tomato passata
    red wine
    🍳large frying pan
    🥄wooden spoon

  13. Step 13/18

    Bring a large pot of salted water to a rolling boil during the last 15 minutes of ragù cooking.

    salt
    🍲large pot

  14. Step 14/18

    Cook the 400 g spaghettone pasta in the boiling water until very al dente, about 2 minutes less than the package instructions.

    spaghettone pasta
    🍲large pot
    🥢tongs

  15. Step 15/18

    Reserve 240 ml pasta cooking water, then drain the spaghettone pasta.

    spaghettone pasta
    🥣ladle
    🫗colander

  16. Step 16/18

    Transfer the drained spaghettone pasta to the octopus ragù and toss it over medium heat.

    spaghettone pasta
    octopus
    tomato passata
    🍳large frying pan
    🥢tongs

  17. Step 17/18

    Add reserved pasta cooking water a little at a time, then toss for 2 minutes until the sauce coats the pasta.

    spaghettone pasta
    octopus
    tomato passata
    🍳large frying pan
    🥢tongs
    🥣ladle

  18. Step 18/18

    Divide the pasta among 4 plates and garnish each serving with the reserved fresh parsley.

    spaghettone pasta
    octopus
    fresh parsley
    🥢tongs

Composition

Ingredients

Types

Seafood, Mollusks, Vegetables, Beverages, Alcohol, Tomato products, Seasonings, Spices, Oils, Fats

Ingredients

Spaghetti, Octopus, Celery, Carrot, Onion, Parsley, Red wine, Tomato passata, Salt, Black pepper, Extra virgin olive oil

Allergens

Mollusks, Shellfish, Sulfites

Dietetics

Dietary regimen

Pescatarian, Dairy-free

Calories

690 kcal

Macro nutrients

Protein: 48g, Carbohydrates: 82g, Fat: 14g, Fiber: 7g, Sugars: 11g

Nutritional Information

Minerals

Sodium: 520mg, Potassium: 920mg, Iron: 6.2mg, Calcium: 115mg

Vitamins

Vitamin A: 540µg, Vitamin C: 16mg, Vitamin B12: 24µg, Vitamin E: 3.5mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Hard (3/4)

Steps

18 steps

Equipments

Utensils

chef's knife, cutting board, large pot, large frying pan, wooden spoon, colander, tongs, ladle

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta, Seafood

Occasions

Dinner, Holiday meal, Christmas, Special occasion

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Chewy, Silky, Al dente, Saucy

Flavors

Savory, Umami, Wine-rich, Tomatoey, Herbal, Briny

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave seafood pasta out longer than 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container at or below 4°C / 40°F,Reheat thoroughly until steaming hot), freezer : 2 months (Freeze the octopus ragù separately from freshly cooked pasta when possible,Store in a freezer-safe airtight container,Thaw overnight in the refrigerator before reheating)