Paccheri with Octopus Ragù

Method

1. Clean the octopus: cut it in half, then separate the tentacles. Leave the thinner tips whole, and cut the thicker ones in half lengthwise, then into small pieces.
2. Prepare the soffritto: heat a generous drizzle of olive oil in a pan. Add finely chopped carrot, celery, and onion. Add a pinch of salt to draw out the water. Add two crushed garlic cloves and sauté until fragrant.
3. Remove the garlic cloves once they have given their aroma. Add the tomato paste and toast it until the oil takes on a deep color.
4. Add the cut octopus, increase the heat, and sear for about 5 minutes until it begins to curl and a caramelized fond forms on the bottom of the pan.
5. Deglaze with a splash of hot water, scraping up the fond. Cover and cook on very low heat for at least 2 and a half hours, stirring occasionally and adding more hot water if needed to maintain the sauce.
6. When the ragù has thickened and the octopus is very tender, cook the paccheri in boiling salted water. Drain them 4 minutes before the package cooking time, reserving some pasta water.
7. Transfer the pasta to the ragù pan over high heat, add a little pasta water, and finish cooking until the pasta is perfectly al dente and well coated.
8. Season with freshly ground pepper, add chopped fresh parsley, and a drizzle of extra virgin olive oil. Toss, plate, and serve.