Sous Vide Octopus Amatriciana

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Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Sugo all'amatriciana or alla matriciana is a traditional Italian pasta sauce that is a perfect accompaniment to simple sous vide octopus.
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Ingredients for 6

  • 1 pound octopus tentacles

  • 3 tablespoons extra virgin olive oil

  • 1 pound rigatoni

  • 4 ounces ounces guanciale or pancetta, finely diced

  • 1 shallot, thinly sliced

  • 3 cloves garlic, thinly sliced

  • 16 ounces whole tomatoes with juice, pureed

  • 1 teaspoon red pepper flakes

  • Kosher salt and freshly ground black pepper

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).

  • Step 2

    Place the octopus in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag int the water bath and set the timer for 4 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the octopus and brush with 1 tablespoon olive oil. Discard cooking liquid.

    • Step 1

      Heat a grill pan over high heat for 5 minutes. Grill the octopus until edges are crisp, about 5 minutes. Transfer to a cutting board and slice in to 1/2-inch pieces.

    • Step 2

      Bring a large pot of salted water to a boil over high heat. Add the rigatoni and boil until al dente. Drain and set aside.

    • Step 3

      In a Dutch oven or large saute pan set over medium heat, cook guanciale until golden brown and fat is rendered, about 10 minutes.

    • Step 4

      Add the shallots and garlic and cook until softened, about 5 minutes. Add the tomatoes and pepper flakes and bring to a simmer. Continue to cook for 10 minutes.

    • Step 5

      Add the octopus and pasta to the sauce and toss to coat. Season to taste with salt and pepper. Remove from the heat.

    • Step 6

      Stir in remaining 2 tablespoons olive oil and serve.

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180 F / 82.2 C Recipe Temp
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