Sous Vide Octopus Amatriciana

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

Author

Emily Farris and Jeff Akin

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

Prep Time: 01:00

Recipe Time: 04:00

Temperature : 180F / 82.2C

Ingredients

• 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

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

1. 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.
2. 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.
3. 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.
4. In a Dutch oven or large saute pan set over medium heat, cook guanciale until golden brown and fat is rendered, about 10 minutes.
5. 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.
6. Add the octopus and pasta to the sauce and toss to coat. Season to taste with salt and pepper. Remove from the heat.
7. Stir in remaining 2 tablespoons olive oil and serve.