You are cooking: Fremantle Octopus and Chorizo Linguine
calculating... October 23, 2020

Fremantle Octopus and Chorizo Linguine

  • 2 people
  • 25mins
  • 30mins


  1. Remove the Steamed Fremantle Octopus from the pouch and pat dry. Slice the octopus to bite size pieces and set aside.
  2. Remove the outer skin of chorizo, cut into 1cm thick cubes, and set aside.
  3. Place a medium size pot onto medium heat, the pot should be big enough to hold the sauce and cooked pasta. 
  4. Pour in the canned tomato, onions, garlic, and sugar. After 5 minutes the tomatoes should start to release its juices.
  5. Cook for about 15-20 minutes, until all the juices have cooked down and the sauce is reduced by half. At this point, garlic cloves could be removed if desired.
  6. With the back of the spoon mash any whole tomatoes and add the chorizo, reduce to low heat, and cook for 2-3 minutes. Chorizo will change color once its cooked.
  7. Adjust the salt to taste, turn off the heat.
  8. Place a pot of boiling water with salt. Cook the linguine according to the instructions on the package.
  9. 2 minutes before the pasta is cooked, turn on the heat for the tomato sauce and add two tablespoon of pasta water into the sauce. Add the octopus and bring up to a simmer.
  10. Strain the pasta once its cooked, add it to the sauce and mix well. Cook for another minute to marry the pasta and the sauce.
  11. Plate the pasta into your desired dish. Garnish with olive oil, black pepper, and parsley. Enjoy!
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  • 200g Steamed Fremantle Octopus, defrosted
  • 200g Chorizo
  • 200g Linguine
  • 400g Canned Baby Roma Tomatoes
  • 1 medium Brown Onion, chopped
  • 2 Garlic cloves
  • 1 tbsp sugar
  • Olive Oil
  • Salt & Pepper
  • Parsley, optional

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