Maccheroncini di Campofilone al Ragù di Pesce

Method

1. Finely chop one carrot, one onion, and two garlic cloves. Chop a small bunch of parsley.
2. In a large pot, heat a generous amount of extra-virgin olive oil. Add the chopped vegetables, one bay leaf, and fresh chili peppers (red and green if available). Cook on high heat, stirring, until the vegetables start to brown slightly.
3. Add the mixed seafood (squid, cuttlefish, octopus) whole or in large pieces. Pour in a glass of red wine and let the alcohol evaporate completely.
4. Crush 400 g of San Marzano peeled tomatoes by hand and add them to the pot along with 200 ml of tomato passata. Season with salt. Stir well.
5. Cover the pot with a lid left slightly ajar and simmer gently for 1.5 to 2 hours, until the seafood is tender and the sauce thickens.
6. Meanwhile, prepare the crunchy breadcrumb topping: in a small pan, heat a drizzle of oil and fry 100 g of breadcrumbs with one crushed garlic clove and a tablespoon of chopped parsley until golden and crunchy. Set aside.
7. Cook 400 g of Campofilone maccheroncini in a large pot of salted boiling water for about 2 minutes (they cook very quickly).
8. Drain the pasta directly into the pot with the seafood sauce. Toss to coat well.
9. Serve the pasta with a generous grating of aged Pecorino cheese and a sprinkle of the crunchy breadcrumbs on top. Drizzle with raw extra-virgin olive oil.