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Octopus ragout, a tasty fish sauce

Octopus ragout

Octopus sauce, a light and tasty sauce for your fish first courses. Also excellent to serve on bread for tasty bruschetta, here is the recipe!

Octopus ragout is an alternative to the classic seafood sauce and is perfect for seasoning all pasta dishes. An idea for a good pairing ? Surely the pasta with octopus and aubergines, perfect for a tasty lunch. But this sauce is so good that it will be enough by itself to transform a first course into something wonderful!

Let's see immediately how to prepare the base ragu!

Octopus ragout
Octopus ragout

Preparation of octopus sauce

  1. Start by cleaning the octopus: beat the octopus on a cutting board to break the fibers and soften the meat. Subsequently, remove the entrails in order to turn the head upside down then rinse under cold running water rubbing the tentacles with your hands. In this way you should eliminate the slimy patina on the surface.
  2. Cut the octopus into cubes leaving the tentacles whole and chop the celery, carrot and onion. Place a large saucepan on the fire, heat a drizzle of oil with the chopped vegetables and brown .
  3. Add the octopus and blend with the white wine. Cook for a couple of minutes before adding the tomato puree.
  4. Cover with the lid and cook on a low flame for an hour.
  5. When cooked, season with salt and use to dress the pasta with octopus ragout as desired.

If you liked this recipe, I also recommend the one for preparing the fish sauce to be used as a condiment for lasagna.


Since it is fish, we recommend consuming the octopus sauce in your first courses at the moment . We do not recommend freezing in the freezer.

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