Up the Creek

Tinned octopus is the secret to this cozy, aromatic weeknight ragu. The cooked octopus is already tender and ready to eat, so you don’t have to simmer your sauce for hours. A little bit of heat enhances the mild sweetness of this pantry staple and the flavorful olive oil from the tin imbues every bite of this pasta. This sauce has a subtle kick from Calabrian chiles, but if you’re craving a little more heat then feel free to add more.

This savory, unexpected snack stars our new tinned octopus. As much as we love eating it right out of the can with a squeeze of lemon and some fresh herbs, the octopus becomes even more flavorful and tender after a quick sauté in a hot skillet. Here we pair it with smoky chorizo and buttery olives—a bite that’s begging for a dirty martini or some crisp white wine to wash it down. Be sure to serve this with some good crusty bread to mop up all of the flavorful olive oil.