Fusilli with Octopus in Red Wine Sauce
Ingredients
- 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
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