Spicy Cheddar Octopus Linguine Skillet with Garlic Mushrooms

Instructions

1. 1

   Cut the cleaned octopus into bite-sized pieces. Place it in a covered saucepan over medium-low heat and cook it in its naturally released liquid for 35–50 minutes, or until tender. Add a small splash of water only if the pan becomes dry. Drain, reserving any flavorful cooking liquid.

2. 2

   Bring a large pot of water to a boil. Add the linguine and cook until just al dente according to the package directions. Reserve about 250 ml of pasta water, then drain the linguine.

3. 3

   Melt 20 g of the butter in a large, deep skillet over medium-high heat. Add the mushrooms and cook for 7–9 minutes, stirring occasionally, until browned and their released moisture has evaporated.

4. 4

   Add half of the minced garlic to the mushrooms and cook for 1 minute. Transfer the garlic mushrooms to a plate and set aside.

5. 5

   Melt the remaining 20 g of butter in the same skillet. Add the sliced onion and cook over medium heat for 5–7 minutes, until softened.

6. 6

   Add the remaining garlic and the sliced red chili peppers. Cook for 1 minute, stirring constantly, until aromatic.

7. 7

   Add the chopped tomatoes and cook for 10–12 minutes, stirring occasionally, until they break down into a chunky sauce. If available, stir in a little reserved octopus cooking liquid for extra flavor.