Mezze maniche with moscardini ragu is a very popular dish in southern Italy, especially Sicily. Pasta shape meaning half slivers, is a dried pasta tubular in shape usually grooved and shorter than rigatoni. That’s why it makes mezze maniche a perfect pasta to combine with such a robust octopus ragu.
What is Moscardini?
Moscardini is an octopus species. In English they are called Musky octopus, also referred to as baby octopus due to the smaller size. I like to use them for the pasta sauce, you can see them in the whole shape which makes it quite intresting to eat and see in the plate. Baby octopus is also very easy and quick to cook, guaranteed to be soft and tender, unlike a grown up octopus which will take you 3/4 hours to cook.Â
Are moscardini sustainable?
Musky or baby octopus is very sustainable, in fact their conservative status is LC (least concern).
 Can I use frozen moscardini?
Fresh is better, but frozen moscardini are widely available and good quality.
Can I use other pasta shape?Â
Of course you can, I recommend any small pasta shapes with ragu. Nevertheless, I strongly recommend trying different pasta shapes like Mezze Maniche which is a great match to this sauce. Slightly larger hoops make the ragu cover the whole pasta with the delicious sauce.Â
If you use spaghetti or linguine, the ragu will fall to the bottom of the plate, and you will have to eat it separately in the end.Â
If you enjoy fish and pasta, why not indulge in our creamy and smokey pasta alla salmone!Â
What ingredients do i need?
I love seafood Italian pasta recipes, as they are so simple. Only contain the core ingredieants to make the flavour of the fish to stand our.Â
Once you understand the basics, you will be able to create any seafood pasta recipe!Â
All you need is garlic, chilli, cherry or plum tomatoes for the clolor, moscardini (baby octopus). Parsley and a splash of white wine!Â
Your chosen pasta shape, I recommend Mezze Maniche and olive oil!Â
Lets Make Mezze Maniche con Moscardini!Â
Start by pouring the oil in a large pan or skillet, add the sliced garlic, capers, thinly sliced chilli and place on a medium heat.
 When the garlic is golden in colour, add the moscardini and cook for one-minute steering occasionally. Finally pour the white wine, add the halved tomatoes and about half of the chopped parsley.
 Don’t forget to season with salt and pepper, reduce the heat and cover with a lid. Cook for about 30 minutes
Meanwhile, bring a large pan of salted water to the boil, drop the mezze maniche and cook for 1 minute less than the packaging quoted cooking time.
Once the pasta is cooked al dente, drain and add to the sauce, adjust the seasoning, add the remaining chopped parsley and serve.
I love this delicious pasta recipe and my whole family too, indulge yourself with a lovely glass of Fiono or Orvietto!Â
You may also enjoy our lovely spaghetti alla crudiola recipe, so quick and easy to make. For Bolognese lovers we have Tagliatelle alle Bolognese or you might fancy a creamy risotto con funghi, we have plenty of choice… Check out our recipes!Â
MEZZE MANICHE AL RAGU DI MOSCARDINI
Ingredients
- 850 g Moscardini baby octopus
- 150 g Baby plum tomato
- 175 ml White wine
- 30 ml Olive oil
- 20 g Capers
- 15 g Chopped parsley
- 10 g Garlic
- 10 g Chilli
- Salt and pepper to taste
Instructions
- Pour the oil in a large pan or skillet, add the sliced garlic, capers, thinly sliced chilli and place on a medium heat.
- Once the garlic is golden in colour, add the moscardini and cook for one-minute steering occasionally.
- Pour the white wine, add the halved tomatoes and about half of the chopped parsley.
- Season with salt and pepper, reduce the heat and cover with a lid. Cook for about 30 minutes
- Meanwhile, bring a large pan of salted water to the boil, drop the mezze maniche and cook for 1 minute less than the packaging quoted cooking time.
- Once the pasta is cooked al dente, drain and add to the sauce, adjust the seasoning, add the remaining chopped parsley and serve.
HINT AND TIPS:
When adding garlic and chilli to the pan in cold oil ensure the heat is turned up to the medium as it will make garlic and chilli slowly infuse the oil. If you happen to burn garlic, don't worry... Start all over again, do not carry on cooking as the taste of burnt garlic is not possible to cover up. I suggest using a cast iron pan to cook the ragu due to its even heat distribution, which will ensure the sauce will cook evenly. Check the recommended cooking time for mezze maniche on the packaging and cook it 1 minute less. The pasta will keep cooking once added to the ragu, you can keep a little bit of water from the pasta to add to the ragu if it becomes too dry. ALLERGENS: GLUTEN, SULPHATES, MOLLUSCS, Dairy Free
Nutrition
Enjoy Mezze Maniche con Ragu di Moscardini and don’t stop cooking. We have another fantastic recipe: Spaghetti alle Vongole for the fish lovers.Â
Start your dinner table with a small appetizers like suppli al telephono or funghi fritti to get your appetite going! Don’t forget about your nutritional vegetables, which are a great match to any meal: sauteed spinach or green beans marinara!
 You may also find useful our guide to Kitchen Necessities your kitchen basics! This tools are the essentials which will be used daily at home. After working as a chef for so many years I have tried a number of products, therefore I have created my personal guide to products which I would recommend.Â
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That sounds amazing can’t wait to try it!
I need this in my life!
So much flavour and easy to prepare.
This recipe sounds amazing!
My family loves octopus, I can’t wait to try this!
This looks and sounds yum
I love pasta dishes that include seafood. So yummy!
This looks really delicious! I can’t wait to make my own mezze maniche with moscardini.
This recipe is such a great idea! Love the idea of moscardini and pasta together! YUM!
Awesome recipe! Great for my weekly meal plan!