Late summer rigatoni, octopus and pecorino. The tastiest and best to end August
- 1/2 kg of octopus
- 1/4 glass of white wine
- hot pepper – 1 bay leaf
- 1/2 liter of tomato sauce
- chopped (celery, carrot and onion)
- 1 clove of garlic
- oil Ev
- Pecorino cheese
Let’s start with the octopus. Let’s clean it, even if we often have it done directly by a trusted fishmonger. Once brought home, let’s wash it anyway. Now let’s cook it: take a pot, to make cooking easier, cut both the tentacles and the head. Put the oil in the pan, the chopped celery, carrot and onion and let it go together with the garlic and chilli. Now remove the garlic and put the octopus.
Let’s brown for some time. After a couple of minutes (always turn otherwise everything sticks and burns) pour the wine. We continue to cook for a while and add the tomato puree. Season with salt, add the bay leaf. We put a little water and cook for an hour (although the time also depends on the pot you use). Taste and let it dry.
Once this is done, turn off the flame and keep covered. Let’s flavor everything by keeping everything in the pot for at least twenty minutes so that all the flavors will be well blended.
If, after the time has elapsed, the sauce is still too “rinsing”, cook a little more. Now put the water in a saucepan, lower the pasta and season with salt. Once the pasta is cooked, put everything in the pot with the octopus sauce and mix gently. The final touch will be the pecorino and a sprinkle of parsley.