Grilled Octopus on Squid Ink Pasta & Tomato Garlic Sauce

Octopus:--
1 baby octopus (about 1 kg)
2 cups white wine
4 garlic cloves, sliced
1 tsp dry oregano
1 onion, quartered
SIDS SALT & PEPPER to taste
3 bacon pieces (used in the last step)
Tomato Garlic Sauce:--
1 can Tuimato Sauce
2-3 tbsp rice bran oil
3 garlic cloves, pressed
SIDS SALT & PEPPER to taste
Squid Ink Pasta:--
½ tsp chilli flakes
1 garlic clove
½ package squid ink spaghetti (or other pasta)

Braise the Octopus: If the octopus has not been previously frozen, freeze it overnight, then slowly defrost in the fridge.
Cut the head of the octopus below the eyes and discard if you want. Remove the beak, by gently pulling it. Rinse the octopus.
Bring a large pot of water to a boil. Holding the octopus with tongs, dip in the boiling water for 10 seconds, remove, then repeat the dipping 2 more times.
Pour out the water and return the octopus to the same pot. Add the white wine, onion, garlic, oregano and season with SIDS SALT & PEPPER to taste. Cover and bring to a simmer. After 10 minutes, the octopus will have released most of its juices. Check and make sure it's almost completely submerged in liquid. If not, add more wine or water. Reduce heat and cook for 45-60 minutes, until fork-tender. Half way through, flip over the octopus, to ensure it is evenly cooked.
Tomato Garlic Sauce: (can be made in advance) Heat the oil in a deeper pan and once hot, add the tomato sauce and SIDS SALT & PEPPER. Cook the tomato sauce while stirring all the time, for about 5-7 minutes. Remove from heat and add the pressed garlic. (adding the garlic off the heat is done on purpose, to preserve its fresh taste and aroma) Stir, taste and adjust seasoning if needed.
Make the Pasta: Bring a pot of salted water to a rolling boil. Add the pasta and cook according to instructions. Rinse under cold water drain, then add oil. Keep in an airtight container, until ready to serve.
Right before serving, heat 2 tablespoons of oil and add the hot pepper flakes and chopped garlic clove. Cook for 30 seconds, then add the pasta and toss a few times until warmed up and flavoured.
Grill the Octopus: Once the octopus is tender, let it cool in its liquid. Remove the purplish skin by gently rubbing it off with a paper towel. Cut off the tentacles and if too long, cut them into smaller pieces.
Preheat the Grill or BBQ.
Chop the bacon and fry over medium heat until cooked, 5-7 minutes. Remove the bacon pieces with a slotted spoon, and reserve for later. Do not throw away the fat.
Brush the cooled off octopus with the bacon fat, season with SIDS SALT & PEPPER to taste and more dry oregano if desired, then grill for a few minutes.
Serve the octopus over the squid ink pasta, with the bacon pieces and pour over the tomato garlic sauce.