Rigatoni pasta in octopus genovese sauce

Product combined with the recipe

rigatoni Scatola 16 cf

Ingredients for 4 people

  • 400 g of Rigatoni Leonessa
  • 200 g of fresh octopus
  • 6 tablespoons of extra virgin olive oil
  • 4 cherry tomatoes
  • 1 / 2 of red onion from Tropea
  • 2 carrots
  • 2 coasts of white celery
  • 1 clove of garlic


Add oil in a saucepan, then onion, celery and carrots cut into small pieces, the whole octopus, tomatoes cut in half and let it cook covered for about twenty minutes, taking care of the cooking of the octopus. When the octopus is cooked, cut it and then put it back in the pan, add salt. Apart boil the rigatoni pasta in 4 litres of water, drain the Rigatoni al dente then add to sauce and skip all. Serve hot.

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