Pasta with Octopus Ragù

Method

1. Prepare the octopus: if not already cleaned, clean it by removing the beak and eyes. Freeze the octopus for 24-48 hours to tenderize the fibers.
2. Cut the octopus: separate the tentacles and cut them into pieces about 0.5 cm thick; cut the head in half. Make the tip pieces slightly larger.
3. In a large skillet or pan, heat a generous amount of olive oil with a clove of garlic (crushed) and some parsley stems. Let them infuse for 1-2 minutes until sizzling.
4. Add the cut octopus to the pan. Brown it over medium-high heat, stirring occasionally, for about 30 minutes until it sticks to the bottom of the pan and is well caramelised.
5. Remove the garlic and parsley stems. Deglaze the pan with about half a glass of red wine, scraping up the stuck bits. Let the alcohol evaporate quickly.
6. Meanwhile, finely chop onion, carrot, celery, and some fresh parsley to create a soffritto.
7. Add the chopped vegetables to the octopus and sauté briefly.
8. Stir in 1½ tablespoons of tomato paste and 4 tablespoons of blended peeled tomatoes. Mix well.
9. Reduce the heat to low, cover the pan, and let the ragù simmer for at least 30 minutes, or until the octopus is very tender. If the sauce becomes too thick, add a splash of water.
10. Cook the pasta (tortiglioni or your choice) in salted boiling water until al dente. Reserve some pasta cooking water.
11. Shortly before the pasta is ready, add a pinch of chili pepper (to taste) and a little grated lemon zest to the ragù.
12. Drain the pasta and transfer it to the pan with the ragù. Toss over low heat, adding a bit of pasta water if needed to loosen the sauce.
13. Serve immediately, topped with fresh parsley, a sprinkle of chili pepper, and a light grating of lemon zest.