Octopus Bolognese Recipe
House pappardelle, parmesan reggiano, black pepper, micro fines herbes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Bolognese Sauce
Finishing Touches
Method
Cooking the Pasta
- 1
Cook the Pappardelle
In a large pot of salted boiling water, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
Making the Bolognese Sauce
- 2
- 3
Add the Octopus
Stir in the chopped octopus and cook for another 5 minutes until it starts to turn opaque.
- 4
Incorporate Tomato Paste
Add the tomato paste and stir well to coat the octopus and vegetables. Cook for 2-3 minutes.
- 5
- 6
Add Canned Tomatoes and Seasonings
Add the crushed canned tomatoes, bay leaf, salt, and black pepper. Bring to a simmer and let it cook gently for about 30-40 minutes, stirring occasionally.
- 7
Finish the Sauce
Once the sauce has thickened and the octopus is tender, stir in the chopped fresh parsley and remove the bay leaf.
Serving the Dish
- 8
Combine Pasta and Sauce
In the pot with the drained pappardelle, add the Bolognese sauce. Toss well to combine. If the sauce is too thick, add a bit of reserved pasta water to reach the desired consistency.
- 9
Plate and Garnish
Serve the pasta in bowls, topping each serving with grated Parmesan Reggiano and a sprinkle of micro fines herbes. Add additional black pepper to taste.
