Transfer the olive oil and the chopped onion to a large pot and place over medium/high heat.
When the onion is soft and translucent add the octopus, the bay leaves, the allspice, the cloves, the paprika, the pepper, the sugar, and the Tabasco (if using). Octopus will water out. Stir and cook until all of the water is evaporated and octopus starts to brown.
Add the tomato paste, stir for a few seconds and then add the wine. Wait until all of the alcohol is evaporated and add the tomato puree, cover the pot and simmer over low heat until the octopus is tender (time will depend on the octopus, usually it takes 30-50 minutes). Check from time to time to see if you need to add a splash of water.
Bring to a boil and add the elbow macaroni. Reduce heat to low and cook stirring occasionally for 10-12 minutes until pasta is done. There should be some liquids left. If not, add a bit of water.
Serve immediately. Eat!