Pasta with Octopus Ragu and Stracciatella

Name: Pasta with Octopus Ragu and Stracciatella
Ingredients: 3 medium yellow onions (1¾ lb.), divided; 2 medium celery stalks (6 oz.), divided; 2 large carrots (1 lb. 2 oz.), chopped; 6 cherry tomatoes (2 oz.); 3 dried red chiles, divided; 1⁄2 fennel bulb (8 oz.), minced, plus the fronds of the whole bulb reserved; 2 1⁄3 lb. octopus (3 baby octopuses, or the equivalent in tentacle meat), cleaned; 5 lemon leaves or 1 wide strip of lemon zest; 2 bay leaves; Freshly ground black pepper; 5 tbsp. extra-virgin olive oil; 2 tbsp. dry white wine; 2 medium garlic cloves, smashed; 3 oil-packed anchovy fillets; 3 tbsp. tomato paste; 1⁄2 tsp. loosely packed saffron; 1⁄4 cup fine bread crumbs (2 oz.); 14 oz. dried paccheri pasta; Finely grated lemon zest, for garnish; 9 oz. (1 cup) fresh stracciatella (soft Italian buffalo cheese)

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Giorgia Goggi mixes this slow-cooked tomato sauce with octopus and saffron into paccheri pasta di Gragnano, a thick, air-dried Italian macaroni.

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Ingredients

3 medium yellow onions (1¾ lb.), divided
2 medium celery stalks (6 oz.), divided
2 large carrots (1 lb. 2 oz.), chopped
6 cherry tomatoes (2 oz.)
3 dried red chiles, divided
1⁄2 fennel bulb (8 oz.), minced, plus the fronds of the whole bulb reserved
2 1⁄3 lb. octopus (3 baby octopuses, or the equivalent in tentacle meat), cleaned
5 lemon leaves or 1 wide strip of lemon zest
2 bay leaves
Freshly ground black pepper
5 tbsp. extra-virgin olive oil
2 tbsp. dry white wine
2 medium garlic cloves, smashed
3 oil-packed anchovy fillets
3 tbsp. tomato paste
1⁄2 tsp. loosely packed saffron
1⁄4 cup fine bread crumbs (2 oz.)
14 oz. dried paccheri pasta
Finely grated lemon zest, for garnish
9 oz. (1 cup) fresh stracciatella (soft Italian buffalo cheese)