Caserecce with Drunken Octopus Ragù

Method

1. Finely chop the spring onion, keeping the green part for later.
2. In a hot pan with olive oil, add the chopped spring onion and chili pepper. Add a pinch of salt to help the onion release moisture.
3. Place the whole octopus into the pan, deglaze with a splash of water and red wine. Lower the heat and cook for 30–40 minutes until the octopus is tender.
4. Turn up the heat to reduce the sauce slightly.
5. Add a few sprigs of marjoram into the pan to infuse, then cover and continue cooking until the octopus is done.
6. Remove the octopus from the pan and cut into pieces, discarding the head if desired. Use tongs to remove the marjoram leaves.
7. Return the octopus pieces to the pan with the sauce and keep warm.
8. Cook the caserecce pasta in salted boiling water until al dente.
9. Drain the pasta and transfer it to the pan with the ragù. Add a splash of pasta cooking water and toss to combine.
10. Strip the marjoram leaves from the stems by pulling against the direction of growth, then add them to the pasta. Season with salt and finish with a drizzle of raw olive oil. Toss and serve immediately.