Spaghetti alla Chitarra con Ragù di Polpo
- Aug 3
- 3 min read
Region: Abruzzo
Servings: 4
Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Story of the Dish
Although spaghetti alla chitarra is one of Abruzzo's most famous pastas, the region's Adriatic coastline has long been home to exceptional seafood traditions. Along the ports of Pescara, Ortona, Vasto, Giulianova, and San Vito Chietino, fishermen created rich seafood ragùs using octopus, cuttlefish, and small fish landed each morning.
Unlike the tomato-heavy sauces of Southern Italy, the Abruzzese version emphasizes a slow-cooked ragù where the octopus almost melts into the sauce. The sweetness of San Marzano tomatoes is balanced with white wine, garlic, herbs, and a gentle touch of peperoncino. The sauce slowly concentrates for more than an hour, coating every strand of fresh spaghetti alla chitarra, whose rough texture perfectly captures the rich ragù.
Today, many contemporary restaurants in Abruzzo reinterpret this humble coastal classic with refined techniques and elegant plating, while preserving its authentic soul.
Ingredients
Fresh Spaghetti alla Chitarra
14 oz fresh spaghetti alla chitarra
Kosher salt for pasta water
Octopus Ragù
2 lb whole octopus, cleaned
3 tbsp extra virgin olive oil
1 small shallot, finely diced
3 garlic cloves, minced
½ cup dry Pecorino white wine (Trebbiano d'Abruzzo also works)
2 cups San Marzano tomatoes, crushed
1 cup cherry tomatoes, halved
1 tbsp tomato paste
1 tsp Calabrian chili paste (or ½ tsp crushed red pepper)
2 tbsp chopped parsley
2 bay leaves
1 sprig thyme
Sea salt
Freshly ground black pepper
Finish
3 tbsp cold butter
Extra virgin olive oil
Lemon zest
Micro parsley
Preparation
Step 1 – Cook the Octopus
Bring a large pot of lightly salted water to a gentle simmer.
Add:
bay leaves
onion
celery
peppercorns (optional)
Cook the octopus gently for 45–50 minutes.
Cool in its cooking liquid for 20 minutes.
Dice into small pieces, reserving one beautiful tentacle per serving for garnish.
Step 2 – Start the Ragù
Heat olive oil in a heavy sauté pan.
Cook:
shallot
garlic
over medium-low heat until soft.
Do not brown.
Step 3 – Deglaze
Add the white wine.
Reduce until almost dry.
Step 4 – Build the Sauce
Add:
tomato paste
crushed tomatoes
cherry tomatoes
thyme
chili
Simmer gently for 10 minutes.
Step 5 – Add the Octopus
Fold the diced octopus into the sauce.
Cook over very low heat for 45–60 minutes.
The ragù should become thick, rich, and intensely flavorful.
Remove the thyme and bay leaves.
Step 6 – Cook the Pasta
Boil the fresh spaghetti alla chitarra for 2–3 minutes until very al dente.
Reserve 1 cup of pasta water.
Step 7 – Finish Like a True Italian Chef
Transfer the pasta directly into the ragù.
Add:
butter
a splash of pasta water
Finish cooking ("risottare") for about 2 minutes, constantly tossing until the sauce perfectly emulsifies and clings to every strand.
This technique creates a glossy, restaurant-quality finish.
Step 8 – Plate
Twirl the pasta into a tall nest using carving forks or tongs.
Lean the grilled octopus tentacle elegantly against the pasta.
Finish with:
chopped parsley
micro parsley
fresh lemon zest
a drizzle of premium extra virgin olive oil
Chef's Tips
Dice most of the octopus very finely so it melts into the ragù.
Reserve one whole tentacle for dramatic presentation.
Always finish the pasta in the sauce using the risottare technique.
Cold butter added at the end creates a naturally silky emulsion.
Avoid cheese—traditional seafood pasta should never be finished with Parmigiano or Pecorino.
Wine Pairing
Best Choice: Trebbiano d'Abruzzo DOC
Excellent alternatives:
Pecorino d'Abruzzo DOC
Cerasuolo d'Abruzzo DOC (lightly chilled)
Verdicchio dei Castelli di Jesi DOC
Passerina DOC
Chef Gianluca's Final Advice
For a Michelin-star presentation, use a carving fork to create a perfectly vertical nest of spaghetti in the center of a large matte white plate. Lean one beautifully charred octopus tentacle against the pasta for height and elegance. Spoon a few drops of basil oil and roasted tomato essence around the plate, then garnish with micro parsley, baby basil leaves, delicate lemon zest threads, edible flowers, and a touch of dehydrated tomato powder. Finish with a drizzle of exceptional Abruzzese extra virgin olive oil just before serving to enhance aroma and shine.
— Chef Gianluca
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