Braised Octopus with Penne

I started making this sauce back in 1989 when my restaurant Rockpool first opened. I used to serve it with large hand-cut noodles that we made at the restaurant. Now, at home, I usually serve it with penne. It is very simple, as it only requires you to slowly braise the octopus. What I love about this is that the octopus actually takes on quite a meaty taste. That may sound strange but it tastes great.