Le ricette di nonna Adele
Paccheri with moscardini

Pasta and first courses

Paccheri with moscardini

Paccheri in a tomato sauce with moscardini, small musky octopus, finished with parsley. The sauce cooks on the hob before the pasta is added.

From Nonna Adele’s kitchen

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Cooking
5 minutes initially, then about 30 minutes for the sauce; cook the pasta according to the packet

LET’S GET COOKING

Method

  1. Clean the moscardini, removing the innards, eyes and beaks. Wash and drain them. Chop the tomatoes and parsley.

  2. Heat the oil in a frying pan with the garlic and let it turn golden without burning.

  3. Add the moscardini and cook over the heat for 5 minutes. Keep the heat on for this stage.

  4. Add the tomatoes, cover and continue cooking for about 30 minutes. Check that the moscardini are tender and adjust the salt.

  5. Cook the paccheri in plenty of salted water according to the packet instructions, draining while al dente.

  6. Drain the pasta, add it to the pan of sauce and stir gently. Finish with parsley and serve.

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