Fusilli With Octopus In Red Wine Sauce Recipe

Name: Fusilli With Octopus In Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds octopus, washed and patted dry; 1 pound dry pasta (preferably fusilli or gemelli); 2 tablespoons olive oil; 1 ounce pancetta, chopped; 2 cloves garlic, minced; 1 small onion, chopped; 1/2 cup crushed canned tomatoes; 2 cups red wine; 1/2 teaspoon crushed red pepper; 1 pint cherry or grape tomatoes, cut in halves or quarters; 2 tablespoons chopped parsley; Salt to taste

Servings: persons

2 pounds octopus, washed and patted dry
1 pound dry pasta (preferably fusilli or gemelli)
2 tablespoons olive oil
1 ounce pancetta, chopped
2 cloves garlic, minced
1 small onion, chopped
1/2 cup crushed canned tomatoes
2 cups red wine
1/2 teaspoon crushed red pepper
1 pint cherry or grape tomatoes, cut in halves or quarters
2 tablespoons chopped parsley
Salt to taste

1
Cut the octopus tentacles in 1-inch segments. If you're using squid, cut the body into 1/2-inch rings and leave the tentacles whole.
2
Heat the oil over medium flame in a large, deep skillet, add the garlic and onion, and sautee until the onion begins to turn translucent.
3
Add the pancetta, stir for 30 seconds or so, then mix in the canned tomatoes, red wine, red pepper, and octopus. Raise the heat and bring things to a boil, then reduce to a simmer.
4
Cook the sauce on low for 30 minutes. In the meantime, boil the pasta in salted water until it's still *very* al dente - not quite cooked. Drain it, reserving about 1/2 cup pasta water.
5
After 30 minutes, the sauce should be nicely thickened. Add the fresh tomatoes and the pasta water and cook for 5 -10 minutes until the octopus is tender. Toss the par-cooked pasta in and cook, stirring, for another 5 minutes or so until the pasta is nicely al dente and has absorbed some sauce. Salt and serve hot, sprinkled with parsley.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds octopus, washed and patted dry, 1 pound dry pasta (preferably fusilli or gemelli), 2 tablespoons olive oil, 1 ounce pancetta, chopped, and more.

Yes, Fusilli With Octopus In Red Wine Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fusilli With Octopus In Red Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions