Pasta Maccheroncini Di Campofilone Al Ragù Di Pesce

Method

1. Prepare the soffritto: coarsely chop the carrot, fresh onion, garlic cloves (crushed), parsley, bay leaf, and fresh red and green chili pepper.
2. Heat a generous amount of extra virgin olive oil in a pot and add the chopped vegetables. Cook over high heat until the vegetables begin to stick to the bottom.
3. Deglaze with red wine and let the alcohol evaporate completely, leaving only the color of the wine.
4. Crush peeled San Marzano tomatoes with your hands and add them to the pot along with some tomato passata. Mix well.
5. Clean the seafood: for cuttlefish, squid (totani), and baby octopus, remove the internal organs, eyes, and beak. Leave them whole or cut into large pieces if desired. Add all the seafood to the pot.
6. Season with a little salt, cover with a lid slightly ajar, and simmer on low heat for about 1 hour and 30 minutes, until the sauce is creamy and the fish is tender.
7. While the sauce cooks, prepare the crunchy breadcrumb topping: cut stale bread into small cubes, crush a garlic clove with a knife, chop fresh parsley finely, and mix everything together with a drizzle of olive oil and a pinch of salt.
8. Grate some semi-aged pecorino cheese from the Marche region.
9. Bring a pot of salted water to a boil and cook the Campofilone egg pasta (maccheroncini) for about 2 minutes, until tender.
10. Drain the pasta and transfer it to plates. Spoon the fish ragù over the top without mixing (do not mantecare).
11. Sprinkle with grated pecorino, add the crunchy breadcrumbs, and finish with a drizzle of raw extra virgin olive oil.