Spaghetti al ragù di polpo
(Spaghetti con ragù di polpo)
Spaghetti al ragù di polpo is a traditional dish featuring spaghetti served with a ragù sauce made from octopus (polpo). This dish originates from coastal regions of Italy, particularly in the south, where seafood is a central part of the cuisine.
It’s a flavorful combination of tender octopus and a rich tomato-based sauce, creating a unique take on the classic ragù. The preparation involves slowly cooking octopus until tender, often with ingredients like garlic, onions, and white wine to enhance its natural flavor.
The octopus is then chopped into small pieces and simmered in a tomato sauce made with San Marzano tomatoes or similar high-quality varieties. Aromatic herbs such as parsley, basil, or oregano are often added, along with a touch of chili for subtle heat. Read more
The sauce is cooked slowly to develop its flavors, allowing the octopus to infuse the tomato base with its briny, slightly sweet essence. The spaghetti is cooked al dente and then tossed with the ragù, ensuring each strand is coated in the flavorful sauce.
The dish is often garnished with a sprinkle of fresh parsley and a drizzle of high-quality olive oil, enhancing its freshness and richness.
