Sous Vide Octopus Amatriciana

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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