Spaghetti alla Chitarra with Rich Octopus Ragù

Spaghetti alla Chitarra with Octopus Ragù

Category: First Courses
Servings: 4

Spaghetti alla Chitarra with octopus ragù is a delightful and hearty dish that brings together the richness of the sea with the savory warmth of a traditional Italian ragù. This recipe incorporates tender octopus cooked in a flavorful sauce made with tomatoes, vegetables, and a splash of dry white wine. The pasta, made with eggs, is thick and has the perfect texture to absorb the delicious sauce. Here’s how to make this classic Italian delicacy.

Ingredients

Instructions

1. Prepare the Vegetables: Start by preparing the sofrito for the ragù. Begin by peeling the carrots, trimming the ends, and finely chopping them. Next, use a vegetable peeler to remove the outer layer of the celery stalks and finely chop them as well. This blend of vegetables will form the base of your ragù.

2. Sauté the Sofrito: Heat a generous amount of extra virgin olive oil in a large, deep skillet over medium heat. Add the two whole garlic cloves and sauté them until fragrant. Then, add the finely chopped carrots and celery to the pan. Sauté the vegetables for a few minutes until they begin to soften and release their flavors.

3. Prepare the Octopus: While the vegetables are sautéing, it’s time to prepare the octopus. Rinse the octopus under cold running water to remove any slimy coating. Next, using a sharp knife, carefully cut off the eyes and discard them. Cut the octopus head in half, then slice it into thin strips. For the tentacles, use your knife to remove the central beak and cut the tentacles into smaller pieces. Once all the pieces are ready, set them aside.

4. Cook the Octopus: Add the chopped octopus pieces to the skillet with the sautéed vegetables. Stir everything together and cook for a few minutes, allowing the octopus to brown slightly. This will enhance the flavor and add depth to the ragù.

5. Deglaze with Wine: Once the octopus has begun to sear, pour in the dry white wine. Stir well to deglaze the pan, allowing the wine to evaporate and infuse the octopus with a subtle acidity that balances the dish.

6. Simmer the Ragù: Add the tomato passata to the skillet, followed by a pinch of salt and black pepper to taste. Stir everything together and lower the heat. Let the ragù simmer gently, covered, for about 20–30 minutes. During this time, the octopus will become tender and absorb the rich flavors of the sauce. If the sauce gets too thick, you can add a bit of water or fish stock to maintain the desired consistency.

7. Cook the Pasta: While the ragù is simmering, bring a large pot of salted water to a boil. Add the spaghetti alla chitarra and cook according to the package instructions, usually for about 8–10 minutes, until al dente. The thick, egg-based spaghetti will hold up well in the hearty sauce.

8. Combine the Pasta and Ragù: Once the spaghetti is ready, reserve a cup of pasta water and then drain the rest. Add the drained spaghetti directly into the skillet with the octopus ragù. Toss everything together, allowing the pasta to absorb the sauce. If necessary, add a little bit of the reserved pasta water to help emulsify the sauce and coat the pasta evenly.

9. Finish with Parsley: Once the spaghetti and ragù are well combined, finish the dish with a generous sprinkling of freshly chopped parsley. This will add a burst of color and a fresh herbal note that complements the richness of the sauce.

10. Serve: Plate the spaghetti alla chitarra with octopus ragù, ensuring each serving has a generous amount of the delicious sauce. Serve hot, garnished with more parsley if desired, and enjoy this mouthwatering Italian seafood dish.

Cooking Tips

• Octopus: For a more tender octopus, you can choose to pressure-cook it before adding it to the ragù. If you prefer to cook it in advance, simply place it in a pressure cooker with some water and cook for about 30 minutes. Then, when added to the ragù, it will cook faster and absorb more flavors in less time.

• Fish Stock: If you want to elevate the flavor of your ragù, you can substitute water with fish stock for an even richer taste. It will add a deeper seafood flavor that pairs wonderfully with the octopus.

• Pasta: If you don’t have access to spaghetti alla chitarra, you can substitute it with other pasta shapes such as bucatini or pappardelle. The key is to choose a pasta that can hold up to the hearty ragù.

• Sofrito Variations: Feel free to adjust the sofrito based on your preferences. Adding onion or even a small amount of fennel can give the ragù a different aromatic base, creating a slightly sweeter or more aromatic flavor.

Nutritional Information (per serving)

Spaghetti alla chitarra con ragù di polpo is a vibrant and sophisticated dish that combines the delicate flavors of octopus with the richness of a tomato-based ragù. Perfect for a special dinner or a weekend meal, this recipe is sure to impress your guests with its authentic Italian taste and attention to detail.