A typical Italian July Summer dish: “Pappardelle al ragù di Polpo”

Polpo or Octopus is among the most popular ingredients used in Italian kitchens, in particular during the summer months. This recipe of Pappardelle al ragù di Polpo

teams the famous pasta from Luciana Mosconi, with a rich ragu which makes a delightful summer dish.  Octopus is celebrated for its lean, protein-rich flesh, and combined with the exquisite Pappardelle pasta of Luciana Mosconi—serves as a perfect "trap" for capturing savory sauces with its porous texture.

Don't be taken aback by the addition of red wine to this seafood preparation. The key is selecting a low-tannin variety to avoid the mouth-puckering effect, complementing the delicate flavors.


300 g of Pappardelle Luciana Mosconi; 500 g of octopus; 1 stick of celery, 1 carrot, 1 onion; 500 g of tomato puree; Red wine to taste; Extra virgin olive oil; salt; Thyme and basil


Clean the octopus by removing the eyes and beak, rinse it well under running water and cut it into pieces of the same size. Chop the celery, carrot and onion and place it in a pan with oil to brown for 15 minutes over low heat. Add the octopus and let all the water it releases evaporate, then add the red wine. When this too has evaporated, add the tomato puree, salt and herbs. Leave to cook over low heat and covered with a lid for 30 minutes. Cook the Pappardelle in boiling, salted water. Drain them and season with plenty of octopus ragù and a drizzle of raw extra virgin olive oil on to.

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