Spaghetti alla Chitarra con Ragù di Polpo

Spaghetti alla Chitarra con Ragù di Polpo

Story of the Dish

Region: Abruzzo

Servings: 4

Prep Time: 30 minutes

Cook Time: 1 hour 40 minutes

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.

Recipe Information

Region: Abruzzo

Servings: 4

Prep Time: 30 minutes

Cook Time: 1 hour 40 minutes

Servings: 4. Prep Time: about 30 minutes. Cook Time: about 25 minutes. Total Time: about 55 minutes.

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

Professional Technique

Salt the cooking water correctly, reserve starchy pasta water, and finish the pasta in the sauce whenever the recipe allows. Fresh pasta requires gentler handling and much shorter cooking than dried pasta. The sauce should coat the pasta rather than pool beneath it, and final seasoning should be adjusted only after cheese, cured meat, or other salty components are incorporated.

Chef 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.

Keep the preparation focused on the principal ingredient in Spaghetti alla Chitarra con Ragù di Polpo. Taste before final seasoning, control heat carefully, and adjust consistency with cooking liquid or stock rather than unnecessary cream. Prepare garnish and serving plates before the final cooking stage so the dish can be served at its best texture and temperature.

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

Nutrition per Serving

Approximate nutrition per serving: 460 calories, 1.2 oz protein, 0.99 oz carbohydrates, 0.78 oz fat, 0.18 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 720 mg sodium, and 105 mg cholesterol. Values vary with the fish, sauce, and portion size.

Storage and Reheating

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a small amount of stock, water, or sauce as appropriate. Avoid repeated reheating because it damages texture and can dry proteins or overcook starches.

Chef Gianluca