Fusilli With Octopus In Red Wine Sauce

• 2 pounds octopus, washed and patted dry
• 1 pound dry pasta (preferably fusilli or gemelli)
• 2 tablespoons olive oil
• 1 ounce pancetta, chopped
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1/2 cup crushed canned tomatoes
• 2 cups red wine
• 1/2 teaspoon crushed red pepper
• 1 pint cherry or grape tomatoes, cut in halves or quarters
• 2 tablespoons chopped parsley
• Salt to taste

1. Cut the octopus tentacles in 1-inch segments. If you're using squid, cut the body into 1/2-inch rings and leave the tentacles whole.
2. Heat the oil over medium flame in a large, deep skillet, add the garlic and onion, and sautee until the onion begins to turn translucent.
3. Add the pancetta, stir for 30 seconds or so, then mix in the canned tomatoes, red wine, red pepper, and octopus. Raise the heat and bring things to a boil, then reduce to a simmer.
4. Cook the sauce on low for 30 minutes. In the meantime, boil the pasta in salted water until it's still *very* al dente - not quite cooked. Drain it, reserving about 1/2 cup pasta water.
5. After 30 minutes, the sauce should be nicely thickened. Add the fresh tomatoes and the pasta water and cook for 5 -10 minutes until the octopus is tender. Toss the par-cooked pasta in and cook, stirring, for another 5 minutes or so until the pasta is nicely al dente and has absorbed some sauce. Salt and serve hot, sprinkled with parsley.

octopus, pasta, olive oil, pancetta, garlic, onion, tomatoes, red wine, red pepper, cherry, parsley, salt

Taken from food52.com/recipes/9112-fusilli-with-octopus-in-red-wine-sauce (may not work)