Paccheri with octopus ragù

To prepare the paccheri with octopus ragù, first, take the already cleaned octopus. Separate the head from the body and divide it in half 1; then separate the tentacles 2. The less thick part of the tentacles can be left whole, while the thicker tentacles should be divided in half lengthwise 3.

Cut everything into small pieces 4. Proceed to cooking, pour a drizzle of oil into a pan and add previously chopped celery, carrot, and onion 5. Add a pinch of salt, which will help the vegetables release water and thus prevent burning. Also, add a couple of cloves of garlic, peeled and crushed 6.

Let the sauté soften nicely, then remove the garlic 7 which will have released its aroma by now. Add the tomato paste 8. Stir and let it toast 9.

Once the paste is well toasted, add the octopus 10, increase the heat and let it brown for about 5 minutes, stirring often. When the octopus begins to curl and the bottom starts to caramelize, deglaze with red wine 12.

Also deglaze with port 13, immediately lower the heat and let the alcohol evaporate, scraping the bottom of the pan well 14, then cover with a lid 15 and cook for at least 2 and a half hours over low heat, adding hot water as needed.

When the sauce is well reduced 16, you can cook the paccheri, 4 minutes less than the time indicated on the package 17. Then drain them and transfer them to the pan with the sauce 18.

Add a ladle of cooking water 19, toss the pasta well and finish cooking in the pan over high heat. When the paccheri are cooked, turn off the heat and finish with a grind of pepper, chopped parsley, and a drizzle of oil 20. Plate your paccheri with octopus ragù and serve immediately 21!